french silk brownies;
Take the perfect classic homemade brownie recipe and add more chocolate to turn it up a notch! Fudgy, chocolately crinkle top brownies layered with a simple chocolate mousse and whipped topping to make an even more decadent dessert.
Oven Temp: 350°
Servings: 20
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Ingredients
crinkle-top brownies;
- 1 cup salted butter (2 sticks)
- 2 cups semisweet chocolate chips
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2½ teaspoons instant coffee granules
- 4 large eggs at room temperature
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
french silk topping;
- 8 oz tub of whipped topping thawed
- 4 oz semisweet chocolate chips
- 1 tsp vanilla
- chocolate shavings (optional) for decoration
Instructions
crinkle-top brownies;
- Note: my crinkle-top brownie recipe makes a 9"x13" pan but the topping only covers roughly a 8”x8” square. Enjoy the rest as regular brownies or double the french silk topping recipe!
- Line a 9"x13" pan with parchment paper. Spray with oil and set aside.
- In a large bowl, add 2 cups of semisweet chocolate chips and 2 sticks (1 cup) of butter. Microwave in 30 second increments until the butter is melted and the chocolate chips begin to melt. Stir together until melted and smooth.
- Add 1½ cups sugar, 1 Tbsp vanilla, 1 tsp salt, and 2½ tsp coffee granules to the melted chocolate. Mix together to combine.
- In a small bowl, add 4 eggs and whisk together until frothy and bubbly. Fold the scrambled eggs to the chocolate mixture.
- Add ½ cup flour, ½ cup cocoa powder, and 1 tsp baking powder. Stir to combine. Do not overmix.
- Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Test the center with a toothpick, it should come out clean when they're ready.
french silk topping;
- Allow brownies to cool completely before proceeding with topping, otherwise it will melt! If brownies were not baked in a 8”x8” pan, trim to size.
- Ensure the whipped topping is thawed and remove half (4 oz) to a medium bowl.
- Melt chocolate chips in a microwave safe bowl. Microwave in 30-second increments, stirring in between until melted. Let cool for 1-2 minutes before proceeding.
- Use a spatula to scrape the melted chocolate into the whipped topping in the bowl and add 1 tsp vanilla. Gently mix to combine until chocolate is evenly spread and you have an easy chocolate mousse.
- Spread the chocolate mousse over a 8”x8” surface area of the cooled brownies in an even layer.
- Spread the remaining whipped topping over top the mousse layer. Top with shaved chocolate if desired.
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!