French Silk Brownies layer a chewy fudge‑brownie base with a thick, mousse‑like French silk topping made from melted chocolate, cream cheese, and whipped topping. The bars are finished with chocolate shavings and sauce, so every bite feels like French silk pie and brownies combined.
The recipe starts with a boxed brownie mix for ease, then builds a simple chocolate cream layer by beating cream cheese, butter, powdered sugar, vanilla, and melted chocolate together before folding in whipped topping. After a good chill, the bars slice cleanly into rich squares perfect for holidays or potlucks.
Ingredients
Brownie base
- One 18.3‑oz box chewy fudge brownie mix
- Water, oil, and eggs called for on the box
French silk layer
- 6 oz semi‑sweet chocolate baking bar, chopped
- 6 tablespoons unsalted butter
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- One 16‑oz tub frozen whipped topping, thawed
Topping
- Semi‑sweet chocolate bar shavings
- Chocolate sauce for drizzling
Step‑by‑Step Instructions
1. Bake the brownies
- Heat oven to the temperature listed on your brownie mix (usually 350°F / 175°C).
- Grease a 9×13‑inch baking pan and, if you like, line it with parchment.
- Prepare the brownie batter according to the box directions and spread it evenly in the pan.
- Bake until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool the brownies completely at room temperature before adding the French silk layer.
2. Melt chocolate and butter
- In a microwave‑safe bowl, combine the chopped semi‑sweet chocolate and 6 tablespoons butter.
- Heat at 50% power for about 1 minute, stir, then continue in 20–30‑second bursts, stirring between each, until smooth.
- Let the chocolate mixture cool to lukewarm so it doesn’t melt the cream cheese mixture.
3. Make the French silk topping
- In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy.
- Gradually add powdered sugar, mixing on low until fully incorporated and smooth.
- Beat in vanilla, then pour in the cooled melted chocolate and mix until the filling is thick, creamy, and uniform.
- Gently fold in the thawed whipped topping with a spatula until no white streaks remain; this creates the airy, mousse‑like texture.
4. Assemble and chill
- Spread the French silk mixture evenly over the cooled brownie layer, smoothing the top with an offset spatula.
- Refrigerate for 1–2 hours, or until the topping is firm enough to slice cleanly.
5. Garnish and serve
- Just before serving, top the chilled brownies with chocolate bar shavings.
- Cut into squares with a sharp knife, wiping the blade between cuts, and drizzle individual pieces with chocolate sauce.
Tips for the Best French Silk Brownies
- Bring cream cheese, butter, and whipped topping to room temperature first so the French silk layer blends ultra‑smooth without lumps.
- Cool the brownies completely before topping; warmth underneath can cause the silk layer to slide or become too soft.
- Melt chocolate slowly in short bursts or a double boiler to avoid scorching.
- Chill well before slicing and store leftovers covered in the refrigerator for 3–4 days.
FAQs
Can I use homemade whipped cream instead of frozen topping?
Yes. Many French silk brownie recipes work with lightly sweetened stabilized whipped cream; just whip heavy cream with a bit of powdered sugar and vanilla to stiff peaks, then fold in the same way.
Do these brownies freeze well?
They do. Freeze in a single layer until firm, then wrap pieces tightly and store in an airtight container. Thaw in the refrigerator; the texture of the silk layer holds up well.
How rich are they?
With a full brownie base plus a thick chocolate‑cream layer, they’re quite decadent—most recipes suggest cutting smaller squares than standard brownies.
Why You’ll Love This Dessert
French Silk Brownies deliver two classic desserts in one pan, pairing fudgy boxed brownies with a bakery‑style chocolate silk topping that feels special but uses shortcut ingredients. They’re ideal for make‑ahead entertaining because the flavors improve as they chill, and the fancy look comes mostly from simple garnishes like chocolate curls and sauce.