These French Silk Brownies are the ultimate dessert for chocolate lovers. With a rich and fudge brownie topped with smooth, creamy French silk pie filling, and whipped cream. This is going to be your new favorite dessert.
These incredible chocolatey brownies combine two of my favorite chocolate desserts into one. Brownies are used for the “crust” and topped with an eggless chocolate mousse French silk layer.
This dessert but is made easy by using a boxed brownie mix for the brownie portion, to keep this extra simple, extra easy, and extra delicious. Of course you can totally use your favorite homemade brownie recipe for the base of this recipe as well.
After you make the brownies, and let them cool you’ll top them with your French silk pie filling topping. And lucky for you this French silk mousse topping is made egg free, so everyone can enjoy these brownies and you don’t have to worry about any risk from raw eggs.
The texture is silky smooth, fluffy, and creamy, with a rich chocolate flavor, like you’d get from a traditional French silk pie, but even easier to make.
Make sure to add this to your list of decadent desserts, because everyone will love the French Silk layer on top of these brownies, really taking them to the next level.
Ingredients needed:
This is a quick overview of the ingredients you’ll need for this French Silk Brownies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- box brownies mix
- eggs
- oil
- water
- high quality chocolate bar – you can choose a dark chocolate, or milk chocolate, or something inbetween depending on your sweetness preferences.
- heavy cream
- powdered sugar
- vanilla extract
How to make French Silk Brownies?
- Pre heat oven, and prepare the brownie mix according to package directions, and pour batter into a square 8 or 9-inch pan. Bake the brownies according to the box directions to get them nice and fudgy. Remove the brownies from the oven and allow them to cool completely.
- Add some of the heavy cream and chocolate to a small microwave safe bowl. Microwave for 2 minutes at half power, then stir it as much as you can until the chocolate can be melted. Set the chocolate aside to cool to room temperature.
- Pour the extra heavy cream into a large mixing bowl, with the vanilla extract, and sugar and whip it on high (the bowl of a stand mixer with a whisk attachment is my favorite way to mix this, but a large bowl with an electric mixer will work as well) until stiff peaks form in the mixture.
- Scoop half the mixture into a bowl (and put the other half in the fridge until needed) with the melted chocolate and carefully fold them together.
- Spread the French Silk chocolate mixture evenly over the top of the brownies.
- Spread the whipped cream over the top of the brownies, or add it onto each brownie piece in dollops. Refrigerate the brownies until the chocolate is set, then cut brownies into squares. Sprinkle chocolate shavings over the top of the whipped cream topping if desired.
Tips and Tricks:
- You can make the recipe in a 9×13 pan instead of the 8x8pan as called for. Make sure to use a family size brownie box, but you don’t need to double the French Silk topping, it will just end up a bit thinner than pictured.
- Use your favorite homemade brownies recipe, instead of a box mix from the store if desired.
- Make sure you are using heavy cream or heavy whipping cream, that contain at least 36% fat for the best results.
- You can substitute cool whip for all but the 1/2 cup of heavy cream that is melted with the chocolate, if desired. The results may be a little sweeter, but still delicious
- Gently peel the edge of an extra chocolate bar with a potato peeler to get beautiful chocolate curl pieces to put on top of your brownies.
How to store leftovers?
These brownies should be stored in a covered container in the fridge, because of the chocolate mousse and whipped cream toppings. They can be stored for up to 3 days, for the best results.
These French Silk brownies are the ultimate chocolate dessert for chocolate lovers. A mixture of fudgy brownies, light and silk chocolate filling, and whipped cream. It’s a match made in heaven, and they will quickly become one of your new favorite desserts.
More brownie recipes:
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French Silk Brownies
Ingredients
For the Brownie Layer:
- 18 oz brownie mix
- eggs, oil, and water (as called for on brownie mix)
For the Chocolate Mousse Layer:
- 6 oz chopped chocolate
- 6 TBS heavy cream
For the Whipped Cream:
- 2 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Equipment
- Large Mixing Bowl
Instructions
For the Brownie Layer:
- Preheat the oven according to the package directions. Line a square baking pan with parchment paper, leaving it up on two sides for easy removal, then spray with nonstick spray.
- Mix the brownie mix, eggs, oil, and water in a large bowl and stir them together until combined. Transfer the brownie mix to the prepared pan.
- Bake the brownie mix for the lowest amount of time on the box, or until a toothpick just comes out clean.
- Remove the brownies from the oven and let them cool completely. (Once cool, you can carefully cut the taller edges of the brownies with a knife to level them, just like you would with a cake, if desired)
For the Chocolate Mousse Layer:
- Add the chocolate pieces and heavy cream to a microwave safe bowl. Microwave for 60 seconds at half power, then stir as much as you can.
- Microwave in additional 30 second increments at half power until you can stir it totally smooth, and chocolate is completely melted.
- Let the ganache cool for about 20 minutes.
For the Whipped Cream:
- Add the three ingredients for the whipped cream to a large bowl (the bowl of a stand mixer with a whisk attachment, or with a hand mixer) and mix starting on low speed, building up to high until the mixture has medium stiff peaks.
- Scoop 2 1/2 cups of the whipped cream into a large bowl, and scoop the chocolate ganache into the bowl. Gently fold them together until evenly combined.
- Spread the chocolate mousse over the top of the brownies.
- Spread the remaining whipped cream over the top of the brownies, or add dollops onto the mousse where you'd slice the brownies (or after slicing them).
- Sprinkle with chocolate shavings if desired.
- Place the brownies in the fridge to chill for at least 1 hour, before slicing and serving.
William H Stoneman says
Flip the cooled brownie layer over and you will have a perfectly flat top to work with. Nice creation.
Aimee says
That’s a great tip!