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 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 CHOCOLATE BROWNIES
These chocolate brownies are a must try!
Provided by Michelle
Categories Dessert
Time 1h30m
Number Of Ingredients 6
Steps:
- Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.
- Whisk together the flour and salt.
- Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them-it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.
- Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated-you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds-the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula. (This batter was almost like a mousse when it was done being mixed, and very light in color)
- Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.
- (These brownies ended up with a thin crispy layer on top and rose significantly during baking and then subsequently caved in after cooling slightly!)
- Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.
- Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside-good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!
- Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition Facts : Calories 211 kcal, Carbohydrate 21 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 32 mg, Sugar 16 g, ServingSize 1 serving
CHOCOLATE CRUNCH BROWNIES
The first time I took these brownies to work, I knew I'd better start making copies of the recipe-they disappeared fast! My husband and kids gobble them up quickly, too. -Pat Mueller, Mitchell, South Dakota
Provided by Taste of Home
Time 55m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 232 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 136mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
PERFECT CHOCOLATE BROWNIES
Make and share this Perfect Chocolate Brownies recipe from Food.com.
Provided by Virginia
Categories Bar Cookie
Time 40m
Yield 28 brownies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13" pan.
- Melt shortening in a large saucepan over low heat, then stir in cocoa.
- Remove from heat.
- Mix in sugar and vanilla then mix in eggs one at a time.
- Stir in remaining ingredients then stir in nuts.
- Bake for 30 minutes.
- Cool completely, before cutting into 2x2" squares.
- I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
More about "recipe french chocolate brownies recipes"
CLASSIC BROWNIES | RICARDO
From ricardocuisine.com
5/5 (292)Calories 206 per servingCategory Desserts
FRENCH SILK CHOCOLATE BROWNIES - A SPICY PERSPECTIVE
From aspicyperspective.com
FRENCH SILK BROWNIES - I AM BAKER
From iambaker.net
FRENCH SILK BROWNIES - DELICIOUS CUISINE RECIPES
From deliciouscuisinerecipe.blogspot.com
15 BROWNIES WITH CHOCOLATE COVERED STRAWBERRIES - SELECTED RECIPES
From selectedrecipe.com
CHOCOLATE RASPBERRY CUPCAKES - BELLE OF THE KITCHEN
From belleofthekitchen.com
VALENTINE’S DAY IS A PERFECT EXCUSE TO MAKE FUDGY BROWNIES
From wtop.com
FUDGY CHOCOLATE PEANUT BUTTER BARS. - HALF BAKED HARVEST
From halfbakedharvest.com
CHOCOLATE PEANUT BUTTER SKILLET BROWNIE RECIPE
From howsweeteats.com
FRENCH SILK PIE BROWNIES - CAKE COOKING RECIPES
From cakecooking-recipes.blogspot.com
HOMEMADE CHOCOLATE TRUFFLES {DARK CHOCOLATE RECIPE}
From feelgoodfoodie.net
CLASSIC CHOCOLATE BROWNIES
From ghirardelli.com
EASY CHOCOLATE BROWNIES - BEST EVER, SUPER FUDGY!
From recipetineats.com
CHOCOLATE CUT OUT COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE BROWNIE RECIPES
From allrecipes.com
EGGLESS BROWNIES | CLUB HOUSE CA
From clubhouse.ca
GERMAN CHOCOLATE BROWNIES - BAKERS TABLE
From bakerstable.net
20 INSTANT POT DESSERT RECIPES - A PRESSURE COOKER KITCHEN
From apressurecookerkitchen.com
FRENCH CHOCOLATE BROWNIE TORTE RECIPE - RECIPES.NET
From recipes.net
16 SNACKABLE RECIPES FOR YOUR SUPER BOWL PARTY | KING ARTHUR BAKING
From kingarthurbaking.com
23 IRRESISTIBLE CHOCOLATE RECIPES YOU NEED TO TRY | BEST HEALTH
From besthealthmag.ca
CHOCOLATE MOUSSE PIE - I HEART EATING
From ihearteating.com
MARY BERRY'S EASY CHOCOLATE BROWNIES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
VALENTINE'S DAY IS A PERFECT EXCUSE TO MAKE FUDGY BROWNIES
From washingtonpost.com
CHOCOLATE MOUSSE BROWNIES - I AM BAKER
From iambaker.net
BROWNIE RECIPES - BBC FOOD
From bbc.co.uk
BEST CHOCOLATE BROWNIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
NO BAKE CHOCOLATE RASPBERRY GANACHE BROWNIES | RECIPES - DIVINE …
From divinechocolate.com
CHOCOLATE MASCARPONE BROWNIES - RECIPE GIRL
From recipegirl.com
HEALTHY CHOCOLATE CREAM CHEESE FROSTING - HUMMUSAPIEN
From hummusapien.com
AI RECIPE FOR BROWNIES! • THEY'RE AMAZING!!
From theviewfromgreatisland.com
CHOCOLATE M&M COOKIES | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
CHOCOLATE RASPBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PERFECT CHOCOLATE BROWNIES RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search