Ingredients
Equipment
Method
French Silk Pie Brownies: From Prep to Plate
- Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with cooking spray or line it with parchment paper for easy removal. In a medium mixing bowl, combine the brownie mix, water, vegetable oil, and eggs. Stir until just combined, being careful not to over-mix.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Once baked, remove from the oven and allow to cool completely in the pan.
- In a separate mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to beat until stiff peaks form. In another bowl, melt the semi-sweet chocolate chips in the microwave or over a double boiler until smooth. Let it cool slightly, then fold it into the whipped cream along with the vanilla extract. Mix until just combined.
- Once the brownies are completely cool, spread the chocolate mousse evenly over the top of the brownies using a spatula. If desired, garnish with chocolate shavings or curls for an extra touch of elegance.
- For the best flavor and texture, refrigerate the assembled brownies for at least 2 hours before cutting into squares. This allows the mousse to set properly. When ready to serve, cut into squares and enjoy the delightful layers of brownie and mousse.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Brownies can be frozen for up to 2 months; wrap individual squares in plastic wrap.
- To make gluten-free, use a gluten-free brownie mix.