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French Silk Brownies Recipe

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★★★★★

4.8 from 84 reviews

Indulge in these rich and silky French Silk Brownies, featuring a fudgy chocolate base topped with a smooth, glossy chocolate ganache. This dessert combines a dense cocoa-infused brownie with a creamy chocolate topping, creating the perfect balance of texture and flavor, ideal for any chocolate lover’s craving.

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the brownies don’t stick.
  2. Mix Butter and Sugar: In a large bowl, whisk together the melted unsalted butter and granulated sugar until fully combined, creating a smooth base for the brownie batter.
  3. Add Dry Ingredients: Stir in the unsweetened cocoa powder, salt, and baking powder. Whisk thoroughly until the mixture is smooth and evenly mixed.
  4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time to maintain a consistent texture, then stir in the vanilla extract to enhance flavor.
  5. Add Flour: Gradually fold in the all-purpose flour, mixing just until combined to avoid overmixing, which can make brownies tough.
  6. Spread Batter in Pan: Spread the prepared brownie batter evenly into the greased and floured pan, smoothing the top with a spatula.
  7. Bake Brownies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating fudgy brownies.
  8. Prepare Ganache: While the brownies bake, place chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream and 2 tablespoons of unsalted butter in a small saucepan over medium heat until it starts to simmer—do not boil.
  9. Combine Chocolate and Cream: Pour the hot cream mixture over the chopped chocolate. Let sit for 5 minutes, then whisk until the ganache is smooth, silky, and glossy.
  10. Cool and Top Brownies: Once brownies are out of the oven, allow them to cool slightly in the pan. Then, pour the warm ganache evenly over the surface and spread it out with a spatula.
  11. Final Cooling: Let the brownies cool completely so the ganache sets properly before cutting into squares and serving.

Notes

  • Do not overmix the batter after adding flour to avoid dense brownies.
  • Make sure the ganache is not too hot when poured over brownies to prevent melting the base.
  • Allow brownies to cool fully before slicing for cleaner cuts.
  • Use good quality semisweet chocolate for best ganache texture and flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: French silk brownies, chocolate brownies, ganache brownies, fudgy brownies, baked dessert

Find it online: https://kitchenwithkai.com/french-silk-brownies-recipe/