The finest recipe is for these French Silk Brownies! Start with a box mix or my favorite brownie recipe, then top with egg-free quick french silk! We couldn’t stop devouring these incredible brownies.
Ingredients:
BROWNIE :
box brownie
2 oz. baking chocolate, unsweetened
2 oz. baking chocolate (semi-sweet)
a third of a cup of unsalted butter
1 3/4 cup sugar, granulated
three eggs
1 tbsp extract de vanille
a half teaspoon of salt
2 tbsp cocoa powder (unsweetened)
1 cup flour (all-purpose)
FRENCH SILK:
4 oz. semi-sweet baking chocolate plus a little extra for decoration
8 oz. softened cream cheese
2 – 8 ounce tubs Cool Whip 16 oz
1 teaspoon extract de vanille
Instructions:
You may use a box brownie mix and follow the package directions, or follow the steps in step 2 to make my favorite brownie recipe. Allow them to cool fully before using. It’s generally simplest to prepare these without foil in the pan, or to use parchment paper instead for easier cutting.
To make my brownie recipe, follow these steps: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13″ pan with nonstick cooking spray and line it with foil or paper. In a large microwave-safe dish, combine baking chocolates and butter. Heat for 30 seconds at a time, stirring after each, until smooth and melted (about 2 minutes depending on your microwave). Stir the sugar into the chocolate mixture until thoroughly combined, then add the eggs. Stir in the vanilla, cocoa, and salt until smooth, then add the flour slowly. Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick inserted an inch from the pan’s side comes out with only a few crumbs. To keep them fudgy and rich, I prefer to leave them a bit underdone.
In a large microwave-safe dish, melt chocolate for 30 seconds, stir, heat for another 30 seconds, stir well, then heat in 10 second increments, stirring after each, until smooth. Allow 5 minutes for cooling.
In a large mixing basin, beat cream cheese with a hand mixer until smooth. Mix in the chocolate until it’s all blended, then add the vanilla. Half of the Cool Whip should be folded in (one 8 ounce container).
Cover the brownies with the chocolate mixture, then top with the second container of Cool Whip. Shave some more baking chocolate all over the top with a potato peeler.
Allow at least one hour for it to set before serving. Refrigerate for up to 3 days before serving.
