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French Silk Brownie Bars

Prep 30 min
Total 4 hr 45 min
Servings 24

Life’s too short to settle for regular ol’ brownies when you could have French silk brownies layered with rich chocolate mousse and finished with whipped topping and chocolate shavings, just sayin’. MORE+ LESS-

By Tablespoon Kitchens

August 13, 2018

Ingredients

box (1 lb 6.25 oz) Betty Crocker™ Supreme Original brownie mix

Water, vegetable oil and eggs called for on brownie mix box

package (12 oz) semisweet chocolate chips (about 2 cups)

3 3/4

cups heavy whipping cream

1/4

teaspoon salt

teaspoon vanilla

tablespoons powdered sugar

Chocolate curls, if desired

Steps

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1

Heat oven to 350°F. Grease bottom only of 13x9-inch pan. Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
2

Meanwhile, place chocolate in medium bowl. In 1-quart saucepan, heat 3/4 cup of the whipping cream and the salt just to boiling; pour over chocolate. Let stand 4 to 5 minutes or until chocolate is melted and smooth when stirred. Stir in vanilla; let stand 15 to 20 minutes or until completely cool.
3

In chilled large bowl, beat 1 1/2 cups of the whipping cream with electric mixer on high speed until stiff. Stir about one-fourth of the whipped cream into cooled chocolate mixture; fold chocolate mixture into whipped cream. Spread evenly on top of brownies. Cover and refrigerate about 2 hours or until firm.
4

Beat remaining 1 1/2 cups whipping cream and the powdered sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Spread evenly on top of chocolate mixture; garnish with chocolate curls. Cut into 6 rows by 4 rows.

For quick chocolate curls, pull a vegetable peeler along a chunky bar of room temperature milk chocolate. Milk chocolate is softer than semisweet or bittersweet chocolate, so it makes nicer curls. Lift the curls onto the dessert with a toothpick.