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French Silk Brownies

French Silk Brownies

French Silk Brownies combine the dense, chewy richness of a chocolate brownie base with the light, airy decadence of French silk mousse for a dessert that's as elegant as it is indulgent. Perfectly layered and irresistibly creamy, they’re a showstopping treat for any chocolate lover.
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Prep Time 30 minutes
Cook Time 28 minutes
Servings: 16
Ingredients Method Notes

Ingredients
  

For the Brownie Layer
  • 1 cup 2 sticks of unsalted butter
  • ½ cup of semi-sweet chocolate chips or morsels
  • 2 cups of granulated sugar
  • 4 large eggs
  • 1 teaspoon of vanilla extract
  • ¾ cup of unsweetened cocoa powder
  • 1 cup of all-purpose flour
  • ½ teaspoon of kosher salt
  • ½ teaspoon of baking powder
  • For the Topping
  • 8 ounces of cream cheese softened to room temperature
  • 1 ½ cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • ½ cup of melted and cooled semi-sweet chocolate chips
  • 16 ounces of Cool Whip thawed and divided

Method
 

  1. Preheat the oven to 350°F. Lightly grease the bottom of a 9-inch baking dish with cooking spray, or line it with parchment paper, and set aside.
  2. In a saucepan, melt the butter over medium heat. Once melted, remove from the heat and stir in the chocolate morsels and sugar. Mix until the chocolate is fully melted and smooth.
  3. Add the eggs one at a time, stirring after each addition, then fold in the vanilla extract. Gradually mix in the cocoa powder, flour, salt, and baking powder until just combined (avoid overmixing).
  4. Pour the batter into the prepared baking dish and bake for 40 minutes. Once baked, remove from the oven and allow the brownies to cool completely.
  5. For the topping, beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Stir in the melted chocolate, then gently fold in half of the Cool Whip until well incorporated.
  6. Spread this mixture evenly over the cooled brownies. Then, spread the remaining 8 ounces of Cool Whip over the top of the chocolate layer. Cover loosely with plastic wrap and refrigerate for at least 4 hours.
  7. Before serving, top with chocolate shavings and enjoy chilled.

Notes

Refrigerator: Cover the brownies loosely with plastic wrap and store them in the refrigerator for up to 3 days.
Freezer: For longer storage, wrap the brownies in both plastic wrap and foil, then store them in the freezer for up to 2 months. Thaw them overnight in the fridge before serving.
For best results, use a 2 or 3-inch deep baking pan to accommodate all three layers. If you're using a pan that's less than 2 inches deep, reduce the amount of ingredients for the French Silk layer by half.
For additional tips and tricks, be sure to check the blog post.