Monday, October 2, 2017

French Silk Brownie Dessert


I love watching the Great British Baking Show. It is amazing what those home bakers can do and the creations they present to the judges. I always end up feeling a little inadequate. I'm not particularly clever with my "bakes" and I certainly don't do any 3-D sculptures of baked goods. However, then I quickly remember that it doesn't have to be fancy to be delicious. And shortcuts are sometimes just as good as doing it the long way. That is particularly true for this recipe.

You start with a boxed brownie mix, which is fine on its own, but is truly decadent when topped with a french silk layer and additional cream. And there's garnish! Maybe there's hope for me on the Great British Baking Show after all.


Find more inspiration at Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Foodie Friday, Weekend Potluck.

French Silk Brownie Dessert

1 box brownie mix, plus ingredients to make the brownies (usually 2 eggs, vegetable oil and water)
4 ounces semi-sweet baking chocolate, plus more for garnish
8 ounces cream cheese, softened (low fat is fine)
16 ounces (2 – 8 ounce tubs) Cool Whip
1 tsp. vanilla extract

Prepare brownies as box directs, but transfer them to a 11x7 pan for baking. Make sure not to overbake so that the brownies stay fudgy.

For the french silk, melt chocolate in a large microwave safe bowl for 30 seconds, then stir, heat for 30 seconds again, then stir well, then heat on 10 second increments, stirring between each, until smooth. Let cool 5 minutes.

Beat cream cheese in a large bowl with a hand mixer until smooth. Add chocolate and mix until combined, then mix in vanilla. Fold in half of the Cool Whip (one 8 ounce container). Spread the chocolate mixture on top of the brownies, then top with second container of Cool Whip. Use a potato peeler or a microplane grater to shave some additional baking chocolate all over the top.

Chill for at least one hour before serving to allow it to set. Store in the refrigerator for up to 3 days.

Recipe Source: Adapted from Crazy for Crust

2 comments:

  1. What a gorgeous, comforting treat, Sara! I would just love to try a slice of your French Silk Pie. Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party.

    ReplyDelete

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