French Silk Brownie Pie

You know what's great?

Mini stuff.

Like me, I'm mini. I'm great, right? Right.

You know what's also great?

Brownies.

And chocolate mousse.

And whipped cream*.

And pie.

*(which I've finally homemade whipped cream...but didn't measure anything so currently I've got no recipe. Sorry guys!)

Put all that greatness together and you've got yourself these babies: french silk brownie pies.

They're impressive and pretty, you'll seem super skilled and awesome if you make these.

They're easily made ahead of time, if you want to serve these for some occasion.

They're also completely delicious and you will revel in the layers of flavor.

When you take a bite, you will embark upon an epic experience of deliciousness: first you get the sweet creaminess of the whipped cream, which gives way to the bittersweet fluffiness of the chocolate mousse and then the whole thing finishes off with the rich, intense chocolatey-ness of the brownie base.

Snowflake Collection  Round Cake Pans

The moral of this story is you should totally make yourself some super amazing, rich and intense, yet light and creamy, mini french silk brownie pies. Or hey, go to town, make a full sized one! I'm cool either way.

French Silk Brownie Pie

Adapted from Pinch of Yum

Makes three 6x3 pans or four mini tart/pie pans. To make a full size pie, double or triple this recipe.

Ingredients:

• 1 batch brownie batter (your favorite recipe or boxed mix)
• 6 tbsp. butter, softened
• 1/4 cup-1/2 cup granulated sugar (depending on what kind of chocolate you use. If using unsweetened use 1/2 cup sugar)
• 3 oz. unsweetened (or dark) chocolate, melted and cooled.
• 1/2 cup eggs (about 1.5 eggs)
• whipped cream (To make my homemade whipped cream I added cornstarch, vanilla extract, and powdered sugar to whipped heavy cream until it reached my desired flavor)
• Chocolate shavings (grate a chocolate bar)

Preparation:

• Prepare brownie batter and pour into pan(s). Bake at instructed temperature until a toothpick inserted in the center comes out clean and the middles are set (10 minutes for mini pans, 25 minutes for 6x2 pans). Cool completely. If they puff up, press the brownies down with hands to make room for the rest of the layers.

• Cream the butter and sugar together until fluffy. Add the cooled melted chocolate. On low speed incorporate the eggs and then gradually increase mixing speed, scraping down the sides, and fluff the entire mixture into mousse.
• Spread the mousse evenly atop the brownies and refrigerate for 4 hours.
• Top with whipped cream and grated chocolate.
• Store, covered, in the refrigerator.

Look at those luscious layers.

Disclaimer: Welcome Home Brands  provided me with  product, and I was under no obligation to review if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. My opinions, as always, are all my own.