French Silk Brownies



For Brownies:

  • ¾ cup butter
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt

For Chocolate Mousse:

  • ¾ cup miniature marshmallows
  • 4 ounces semi-sweet baking chocolate chopped
  • ¼ cup milk
  • 1 cup heavy whipping cream

For Whipped Cream:

  • 1 cup heavy whipping cream
  • â…“ cup granulated sugar


  • Preheat oven to 350 F. Grease or use parchment paper to line a 9×9-inch baking pan.
  • In a large saucepan, melt butter.
  • Turn heat to low, and stir in sugar. Let cook, stirring constantly, for 2-3 minutes.
  • Remove from heat, and stir in vanilla.
  • Let mixture cool for about 5 minutes.
  • Whisk in eggs until combined.
  • Add flour, cocoa powder, and salt. Whisk in until just incorporated.
  • Pour batter into prepared pan, spreading batter as needed.
  • Bake for 20-30 minutes. The edges should look done, but the center should still look shiny. A toothpick inserted in the center should come out with a few fudgy crumbs.
  • Cool brownies completely in the pan.
  • To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely melted and smooth.
  • Cool completely. It’s important that this mixture is completely cool. Otherwise you will end up with liquid mousse.
  • In a separate bowl, beat whipping cream to stiff peaks.
  • Fold in cooled chocolate mixture.
  • Spread mousse evenly over brownies.
  • Cover, and chill brownies for at least 30 minutes.
  • To make the whipped cream, beat cream and sugar together until stiff peaks form.
  • Spoon whipped cream over the chocolate layer.
  • Brownies can be served at this point, or you can chill them for cleaner cut lines.
  • Cover, and chill leftover brownies.


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