These French Silk Brownies are a decadent treat that folks flip over! If you love amazing treats, don’t miss my Peanut Butter Oreo Dessert.
Note to readers: These French Silk Brownies contain raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it.
French Silk Brownies
This recipe can be broken down into two main components. The brownie layer and the French Silk filling layer. Both are amazing and delicious on their own, but when combined create an over-the-top dessert that folks will rave about!
I’ll try to describe just how good it is. The brownie layer is fudgy and perfectly cooked. The French Silk is beyond creamy and beyond rich and delicious. They are topped with whipped cream and chocolate shavings. The first bite is a shock to your taste buds… packed with chocolate flavor and a smooth hint of whipped topping. You might want to start with a small piece!
How to Make Fudgy Brownies
When I am making brownies in a 9×13 pan this is my go-to recipe. It is thick and rich and always comes out perfect, no matter what. Use a prepared (spray with non-stick spray or use GOOP) 9×13 pan.
Combine ingredient and bake in a 9×13 pan and then set aside to cool to room temperature. While the brownies are cooling, prepare the French Silk layer.
How to Make French Silk Filling
I opted to use the recipe my grandma shared with me a few years ago. Come to find out it’s from an old Martha Stewart magazine!
Here are the ingredients:
- dark chocolate– I opted for a high percentage of cacao in my chocolate, 65%. You can use any dark chocolate you prefer. I don’t recommend milk chocolate as the final result was not as rich and flavorful.
- butter– I use unsalted butter as I wanted it to be fresh and I also wanted to control the salt in my recipe
- granulated sugar – I have also used ultra-fine granulated sugar with success, but it is not necessary
- vanilla extract – good quality is a must!
- dark cocoa powder – I used Hershey’s extra dark cocoa, but Dutch-process will also work great
- eggs – I like my eggs at room temperature and use large eggs
Start by melting the chocolate. You can use a double-broiler or the microwave. You want the chocolate to be melted and slightly cooled for this recipe, so I always start with this step. Add the butter and sugar to your stand mixer and blend on high for about 2 minutes. The butter and sugar should be light and fluffy.
With your mixer on low, drizzle in the melted chocolate. Allow the ingredients to fully incorporate.
Add in the vanilla and cocoa powder. Mix until incorporated. Finally, add in the eggs. Let mix on low for a moment, then turn the mixer to high and mix for 10 minutes. The mixture should turn lighter, increase in volume, and be very smooth.
It takes a little time, but this method is totally worth it! Creamy chocolatey perfection!
How to Make Whipped Topping & Chocolate Shavings
Making whipped topping from scratch is easy peasy! I love how wonderfully pure and smooth it is, but if you want to save a step (and a few dishes that need to be cleaned!) in this recipe, feel free to buy store-bought.
To make the whipped topping, add heavy whipping cream to stand mixer or use a hand-held mixer and a large bowl. (Heavy whipping cream can splatter quite a bit!) Mix on high for a few minutes for until soft peaks occur. Add in your confectioner’s sugar and mix for another minute or until there are firm peaks. Use immediately.
To get chocolate shavings, heat a chocolate bar (I like dark chocolate, you can use whatever you would like) in the microwave for up to 30 seconds and then use a potato peeler to get little chocolate curls. My curls sat for about an hour so relaxed significantly and didn’t hold their curl shape and some broke. My chocolate wasn’t quite warm enough! This happens to me often so I just roll with it. ? One day I will take the time to perfect those sweet little curls!
How to Assemble these French Silk Brownies
Begin by preparing your brownies. Bake them in a 9×13 pan and then allow them to cool to room temperature.
Prepare the French silk filling. It should pour easily onto the brownies. I like to smooth it out with a small offset spatula.
Prepare and add the whipped cream layer. I use a spoon to place dollops across the entire surface. Then carefully use a small offset spatula to smooth the whipped topping out, being careful to not press too hard or mix the french silk filling in with the whipped topping.
Sprinkle chocolate curls over top.
Refrigerate for at least 4 hours, up to overnight. You could eat these immediately, but the filling will be very loose and creamy. If you cut the brownies right away, the filling will run over and create a bit of a mess in your pan. After refrigeration, the filling sets and stays in place nicely when cut.
INGREDIENTS
BROWNIES
- 1 1/2 cups (186g) all-purpose flour
- 1/3 cup (42g) dark cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- 3/4 cup (1 1/2 sticks or 170g) butter, softened or room temperature
- 2 teaspoons vanilla
FRENCH SILK FILLING
- 4.4 ounces dark chocolate, melted and cooled
- 1 cup (2 sticks or 226g) butter room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa powder
- 4 large eggs, room temperature
WHIPPED TOPPING
- 1 cup (238g) heavy whipping cream
- 1/4 cup (31g) confectioners sugar
INSTRUCTIONS
BROWNIES
- Heat oven to 350°F. Prepare a 9×13 baking dish with non-stick spray or GOOP.
- In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
- In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla 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. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.
FRENCH SILK FILLING
- Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 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.)
WHIPPED TOPPING
- 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.)
ASSEMBLING BROWNIES
- 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.
RECIPE NOTES
- These French Silk Brownies contain raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it.
