French Silk Brownie Pie (adapted from Pinch of Yum)
1 batch of your favorite brownie batter (boxed or homemade)
9 tablespoons butter, softened
2/3 cup sugar
1/4 tsp salt
5 ounces unsweetened chocolate, melted and cooled a little
2 large eggs
Prepare the brownie batter, according to package instructions (or your own!). Pour the batter into a well-greased 9 inch pie dish, about an inch deep. Place the rest of the batter in a small dish, or a greased loaf pan, to bake separately, because who wastes brownie batter?! Bake for about 20-30 minutes, until a toothpick inserted in the middle comes out clean or with a few crumbs. Let cool completely on a wire rack, and gently press the center down if it has puffed up.
When the brownies are nearly cool, cream the butter, salt, and sugar together until pale and fluffy. Add the melted and cooled chocolate and mix until smooth.
With your mixer on low, add the eggs. As soon as they're just incorporated, gradually increase your mixing speed, scraping down the sides occasionally, until you get to high speed. Continue the beat for a minute or two, until the mixture is smooth and fluffy.
Pour the mousse over the cooled brownie and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings. Serve cold for a firmer texture, or let it warm up a little if you want it softer and fluffier.
We prefer this pie cold, because the mousse basically becomes a truffle when nice and chilled. A rich, silky, chocolatey mousse truffle. With salty, fudgey, chewy brownie underneath. If you want the classic mousse texture, let it warm up a bit on the counter before serving. I've whipped this up twice since discovering the recipe, and it just might be my new go-to summer potluck dessert, because it is just sooooo good. The Geologist got one for Father's Day, because he's the chocoholic of the family. Lucky, lucky man!!