Ingredients
Scale
For the brownie base:
- ½ cup (1 stick / 115g) unsalted butter
- 4 oz (115g) semi-sweet chocolate, chopped
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (60g) all-purpose flour
- ¼ tsp salt
For the French silk topping:
- 4 oz (115g) semi-sweet chocolate, chopped
- 2 tbsp unsalted butter
- 2 large eggs
- 2 tbsp granulated sugar
- ½ cup (120ml) heavy whipping cream, whipped to stiff peaks
For garnish (optional):
- Whipped cream
- Chocolate shavings or curls
- Fresh berries
Instructions
- Make brownie base:
- Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment.
- Melt butter and chocolate together (microwave or double boiler). Cool slightly.
- Whisk in sugar, then eggs one at a time, then vanilla. Fold in flour and salt until just combined.
- Spread into pan. Bake 20–25 minutes until set but still fudgy. Cool completely.
- Make French silk layer:
- Melt chocolate and butter; cool to room temp.
- In a heatproof bowl, whisk eggs and sugar. Place over simmering water (double boiler); whisk constantly for 5–7 minutes until thick, pale, and ~160°F (71°C).
- Remove from heat; beat 2–3 min until cooled slightly. Fold in melted chocolate.
- Gently fold in whipped cream until smooth and airy.
- Assemble:
- Spread silk mixture evenly over cooled brownie base.
- Chill at least 3 hours, preferably overnight.
- Serve:
- Cut into squares. Top with whipped cream and chocolate shavings.
⚠️ Note: The egg-based silk topping is cooked to safe temperature via double boiler method.
Prep Time & Nutrition (per square, serves 9):
Prep Time: 30 min | Cook Time: 25 min (+ chilling) | Total Time: 4 hr
Servings: 9 | Calories: 320 | Net Carbs: 28g | Fats: 22g | Protein: 6g
Servings: 9 | Calories: 320 | Net Carbs: 28g | Fats: 22g | Protein: 6g