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French Silk Brownie Bars

Name: French Silk Brownie Bars
Prep time: 30 min
Total time: 4 h 45 min
Yield: 16
Cuisine: French
Ingredients: 1 box (16 oz) Betty Crocker™ Supreme Original brownie mix; Water, vegetable oil and egg called for on brownie mix box; 1 1/3 cups semisweet chocolate chips; 2 1/2 cups heavy whipping cream; 1/8 teaspoon salt; 1/2 teaspoon vanilla; 2 tablespoons powdered sugar; Chocolate curls, if desired

2 Ratings

2 Comments

Kitchen Tested

Prep 30 min
Total 4 hr 45 min
Servings 16

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

Updated April 5, 2019

Make with

Betty Crocker Premium Brownie Mix

Ingredients

box (16 oz) Betty Crocker™ Supreme Original brownie mix

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

1 1/3

cups semisweet chocolate chips

2 1/2

cups heavy whipping cream

1/8

teaspoon salt

1/2

teaspoon vanilla

tablespoons powdered sugar

Chocolate curls, if desired

Steps

Hide Images

1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
2

Meanwhile, place chocolate in medium bowl. In 1-quart saucepan, heat 1/2 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 cup 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 remaining whipped cream. Spread evenly on top of brownies. Cover and refrigerate about 2 hours or until firm.
4

Beat remaining 1 cup 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 4 rows by 4 rows.

Expert Tips

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.
If desired, mini chocolate chips can be used in place of chocolate curls to garnish bars.