Introduction

French Silk Brownies are rich, fudgy, and topped with a silky chocolate ganache that melts in your mouth. This dessert blends a classic brownie texture with luxurious French-style chocolate cream for an indulgent treat perfect for any occasion.

French Silk Brownies Recipe - Recipe Image

Ingredients

0.75 cup unsalted butter (melted)
1.5 cup granulated sugar
0.5 cup unsweetened cocoa powder
0.5 teaspoon salt
0.75 teaspoon baking powder
2 large eggs
1 teaspoon vanilla extract
0.5 cup all-purpose flour
6 ounces semisweet chocolate (chopped)
0.5 cup heavy cream
2 tablespoons unsalted butter

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Step 3: Add the cocoa powder, salt, and baking powder to the butter mixture. Whisk thoroughly until fully incorporated.
Step 4: Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. Stir in the vanilla extract.
Step 5: Gradually fold in the flour until just combined. Avoid overmixing to keep the brownies tender.
Step 6: Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Step 8: While the brownies bake, prepare the ganache by placing the chopped semisweet chocolate in a heatproof bowl.
Step 9: Heat the heavy cream and 2 tablespoons of unsalted butter in a small saucepan over medium heat until it just begins to simmer. Avoid boiling.
Step 10: Pour the hot cream mixture over the chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.
Step 11: Once the brownies are out of the oven, allow them to cool slightly in the pan. Then pour the warm ganache evenly over the top.
Step 12: Spread the ganache smoothly and let the brownies cool completely before cutting into squares and serving.

Tips & Variations

Use high-quality chocolate for the ganache to enhance the depth of flavor.
For a nutty twist, sprinkle chopped walnuts or pecans over the ganache before it sets.
If you prefer a lighter texture, try substituting half the butter with applesauce, but note it will alter the rich taste.
Allow the brownies to come to room temperature for the best ganache texture before slicing.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat chilled brownies briefly in the microwave to soften the ganache before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semisweet for the ganache?

Yes, milk chocolate will make the ganache sweeter and creamier, but keep in mind the flavor will be less intense than with semisweet chocolate.

How can I tell when the brownies are perfectly baked?

Insert a toothpick into the center; it should come out with moist crumbs but not wet batter. Baking times can vary slightly depending on your oven.

French Silk Brownies Recipe

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French Silk Brownies are rich, decadent chocolate brownies topped with a smooth and glossy chocolate ganache. This classic dessert combines a moist, fudgy brownie base with a silky ganache layer for an indulgent treat perfect for any occasion.

Author: Marco
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

0.75 cup unsalted butter (melted)
1.5 cup granulated sugar
0.5 cup unsweetened cocoa powder
0.5 teaspoon salt
0.75 teaspoon baking powder
2 large eggs
1 teaspoon vanilla extract
0.5 cup all-purpose flour

Chocolate Ganache

6 ounces semisweet chocolate (chopped)
0.5 cup heavy cream
2 tablespoons unsalted butter

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan to prevent sticking.
Mix Butter and Sugar: In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth.
Add Cocoa and Leavening Agents: Stir in the unsweetened cocoa powder, salt, and baking powder until fully incorporated and the mixture is uniform.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Then stir in the vanilla extract for flavor.
Combine Flour: Gradually fold in the all-purpose flour until just combined, making sure not to overmix to maintain a tender brownie texture.
Spread Batter: Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula.
Bake Brownies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Prepare Ganache: While the brownies bake, place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan over medium heat, warm the heavy cream and butter until it just starts to simmer. Do not let it boil.
Mix Ganache: Pour the hot cream and butter mixture over the chopped chocolate and let it sit for 5 minutes. Then whisk gently until smooth and glossy.
Finish Brownies: Once the brownies are removed from the oven, allow them to cool slightly in the pan. Pour the warm ganache evenly over the top and spread it out with a spatula.
Cool and Serve: Let the brownies cool completely to set the ganache before cutting into squares and serving.

Notes

Do not overmix the batter once flour is added to keep brownies tender.
Simmer the cream gently to avoid boiling, which can alter the ganache consistency.
Allow brownies to cool completely for clean slicing and setting of ganache.
Use a sharp knife warmed in hot water and wiped dry for cutting to achieve neat edges.
Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.

Keywords: French Silk Brownies, Chocolate Brownies, Chocolate Ganache, Fudgy Brownies, Dessert, Chocolate Dessert