FRENCH SILK BROWNIES
A classic pie takes a new shape, guaranteed to satisfy the biggest chocoholics! A fudge brownie layer is topped with silky chocolate filling and finished off with picture-perfect sweet whipped cream swirls that everyone will fall for.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box. Stir in 1/2 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In large bowl, beat Filling ingredients with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate about 2 hours or until set.
- When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form.
- Spoon whipped cream into decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 24 g, TransFat 0 g
FRENCH SILK BROWNIES
For an easy to make at home dessert that tastes like it came from a restaurant, make these wonderful chocolate French Silk Brownies. Brownies made with real butter, topped with a creamy whipped French silk chocolate layer and then Cool Whip--this decadent treat will really hit the spot!
Provided by Jill
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.
- In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
- Remove the brownies from the oven and cool completely to room temperature.
- In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
- In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
- Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
- Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.
- If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve.
Nutrition Facts : Calories 503 kcal, Carbohydrate 69 g, Protein 6 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 55 mg, Sodium 250 mg, Fiber 1 g, Sugar 52 g, UnsaturatedFat 8 g, ServingSize 1 serving
FRENCH SILK CHOCOLATE PIE I
This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.
Provided by Ruth
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g
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- You can make a box brownie mix according to package directions, or make my favorite brownie recipe as directed in step 2. Let them cool completely. It’s probably easiest to make these straight in the pan without foil, or use parchment instead for ease of cutting.
- To make my brownie recipe: Preheat oven to 350°F. Line a 9x13” pan with foil or parchment and spray with nonstick cooking spray. Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave). Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour. Pour batter into the pan and bake for about 20-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.
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- Beat cream cheese in a large bowl with a hand mixer until smooth. Add chocolate and mix until combined, then mix in vanilla. Fold in half of the Cool Whip (one 8 ounce container).
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