Two delicious deserts together as one amazing desert

French Silk Brownies - I mean come on - what could be more perfect? Fudgy brownies topped with French silk pie filling? Yes, yes, and more yes. This recipe was very straight forward and not difficult. It wasn't fussy, the filling was easy and delicious to make. I did learn about plating on this one... if I put pieces on plates - they will get eaten. If I set a pie out expecting people to serve themselves - they won't! I plated 6 plates and left a piece on the server - all went! Maybe if I plated more, more would have gone, who knows! The chocolate curls were easy to make. I melted some of the extra dark chocolate, spread it on some parchment, ran a decorative cake frosting scrapper through it to make narrow lines, then curled up the parchment and tossed it in the freezer. It could have used more time, but I was impatient. Uncurling the paper is tricky, the curls don't always want to behave, but enough of them did and made it look like I knew what I was doing... I'm fancy... it's true.
These did not make it to the office to be shared, instead they were wrapped in parchment and put in the freezer for a day we need a special treat! I will say the brownie is a little stiff from being cold and the filling and whipped cream needs to be cold, so letting them sit for a little bit is perfect so the brownie softens a little. Certainly will make these again for a crowd.

French Silk Brownies
1 ½ cups all-purpose flour
1 tablespoon cornstarch
⅓ cup Dutch-processed cocoa powder
½ teaspoon baking powder
¼ teaspoon kosher salt
4 large eggs, room temperature
2 cups granulated sugar
¾ cup (1 ½ sticks) butter, softened or room temperature
2 teaspoons vanilla extract
FRENCH SILK FILLING
4.4 ounces dark chocolate, melted and cooled
1 cup (2 sticks) butter room temperature
1 ½ cups granulated sugar
2 teaspoons vanilla extract
3 tablespoons cocoa powder
4 large eggs, room temperature
WHIPPED TOPPING
1 cup heavy whipping cream
¼ cup confectioners' sugar

Instructions
Preheat oven to 350°F. Prepare a 9×13 baking dish with non-stick spray.
In a large bowl add flour, cornstarch, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
To the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, butter, and vanilla. Beat on medium speed until light and fluffy.
With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Let brownies cool to room temperature.
Chop dark chocolate and add to a microwave-safe bowl. Heat in 30-second increments until melted, stirring in between (about 1 ½ minutes total). Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.
With the mixer on low, pour in the melted (and slightly cooled) chocolate. Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides.
Add vanilla and cocoa powder. Mix for about 30 seconds.
Add in 4 eggs and turn the mixer on high for 10 minutes. The filling should lighten, increase in volume, and appear very smooth and shiny. (The filling will darken after assembly.)
In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
Add in confectioners' sugar and whip until there are firm peaks. (Lift the whisk attachment out and make sure the whipped topping holds its shape.)
When brownies are cooled to room temperature, pour french silk filling over top. Smooth with a small offset spatula.
Spread whipped topping over top of the filling and smooth with an offset spatula.
Refrigerate for at least 4 hours, preferably overnight.