BEST FRENCH SILK PIE RECIPE RECIPES

Name: French Silk Brownies
Prep time: 35 min
Total time: 4 h
Yield: 24
Cuisine: French
Ingredients: 1 box (18.3 oz) Betty Crocker™ fudge brownie mix; Water, vegetable oil and eggs called for on brownie mix box; 1/2 cup miniature semisweet chocolate chips; 1 package (8 oz) cream cheese, softened; 1 1/2 cups powdered sugar; 1/4 cup unsweetened baking cocoa; 3/4 cup heavy whipping cream; 1 teaspoon vanilla; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1/2 teaspoon vanilla; 2 tablespoons miniature semisweet chocolate chips

FRENCH SILK BROWNIES RECIPE - BETTYCROCKER.COM

French Silk Brownies Recipe - BettyCrocker.com image

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 Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 35 minutes

Yield 24

Number Of Ingredients 12

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup miniature semisweet chocolate chips
1 package (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1/4 cup unsweetened baking cocoa
3/4 cup heavy whipping cream
1 teaspoon vanilla
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
2 tablespoons miniature semisweet chocolate chips

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 , CarbohydrateContent 31 g, CholesterolContent 45 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Brownie, SodiumContent 115 mg, SugarContent 24 g, TransFatContent 0 g

FRENCH SILK BROWNIES RECIPE - BETTYCROCKER.COM

French Silk Brownies Recipe - BettyCrocker.com image

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 Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 35 minutes

Yield 24

Number Of Ingredients 12

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup miniature semisweet chocolate chips
1 package (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1/4 cup unsweetened baking cocoa
3/4 cup heavy whipping cream
1 teaspoon vanilla
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
2 tablespoons miniature semisweet chocolate chips

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.

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