1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a saucepan, melt butter and stir in chopped chocolate until smooth. Remove from heat.

3. Whisk in granulated sugar, then beat in the eggs one at a time. Add vanilla extract.

4. Sift in flour, cocoa powder, and salt. Fold together just until combined.

5. Pour the brownie batter into prepared pan and bake for 25–30 minutes. Let it cool completely.

6. In a large mixing bowl, beat softened butter until fluffy for the French silk layer.

7. Gradually beat in powdered sugar, then add cooled melted chocolate and vanilla. Mix until smooth.

8. Add pasteurized eggs one at a time, beating 3–5 minutes after each until silky and light.

9. Spread French silk mixture evenly over cooled brownie base. Chill for 1 hour to set.

10. In a clean bowl, whip heavy cream with powdered sugar until stiff peaks form.

11. Spread whipped cream over the chocolate layer and top with chocolate curls.

12. Refrigerate until ready to serve. Slice with a clean, sharp knife.