French Silk Brownies
French Silk Brownies combine rich, fudgy brownies with a creamy, airy French silk topping. This show-stopping dessert is perfect for celebrations or anytime you're craving something sweet and indulgent.
Equipment
- 9x13-inch baking pan
- Microwave-safe bowl
- Hand Mixer
- Spatula
Ingredients
Brownie Layer
- 2 oz unsweetened baking chocolate
- 2 oz semi-sweet baking chocolate
- 3/4 cup unsalted butter
- 1 3/4 cups granulated sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup all-purpose flour
French Silk Topping
- 4 oz semi-sweet baking chocolate
- 8 oz cream cheese softened
- 16 oz Cool Whip divided into two 8 oz tubs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper and spray with nonstick spray.
- For the brownie layer, melt the unsweetened and semi-sweet chocolates with the butter in a microwave-safe bowl in 30-second intervals until smooth. Stir after each interval.
- Stir in the sugar until combined. Add eggs one at a time, mixing well. Stir in vanilla extract, salt, and cocoa powder.
- Fold in the flour until just combined. Pour batter into prepared pan and bake for 20–25 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool completely.
- For the French silk layer, melt the semi-sweet chocolate and allow to cool for 5 minutes. In a separate bowl, beat the softened cream cheese until smooth.
- Mix in the cooled chocolate and vanilla extract until combined. Gently fold in half of the Cool Whip until smooth.
- Spread the French silk layer over the cooled brownies. Top with the remaining Cool Whip and smooth evenly.
- Chill in the refrigerator for at least 1 hour before slicing and serving. Garnish with shaved chocolate if desired.
Notes
Use a warm knife for cleaner cuts. You can prep the brownies a day ahead and add the topping later. Add nuts, flavored extracts, or crushed candies for variation!