Decadent French Silk Brownies

These French Silk Brownies are a rich and indulgent treat that everyone will love! This recipe consists of two main layers: the fudgy brownie base and the creamy French Silk topping. Both layers are delightful on their own, but when combined, they create an extraordinary dessert that will impress your guests!

How to Make Fudgy Brownies

When I make brownies in a 9×13 inch (23×33 cm) pan, this is my go-to recipe. It’s thick, rich, and always turns out perfectly. Start with a prepared 9×13 inch (23×33 cm) pan (spray with non-stick spray or use GOOP).

Combine the ingredients, bake in the 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 use a recipe my grandma shared with me years ago, originally from an old Martha Stewart magazine.

Ingredients:

• Dark Chocolate: I chose a high cacao content (65%) for rich flavor. You can use any dark chocolate you prefer. Milk chocolate is not recommended as it doesn’t provide the same depth of flavor.
• Butter: Use unsalted butter to control the salt content.
• Granulated Sugar: Ultra-fine sugar works well, but regular granulated sugar is also fine.
• Vanilla Extract: High-quality vanilla extract is essential.
• Cocoa Powder: I use Dutch-processed cocoa, but Hershey’s extra dark cocoa will work too.
• Eggs: Use large eggs at room temperature.

Instructions:

1. Melt the chocolate using a double boiler or microwave. Let it cool slightly.
2. In a stand mixer, blend butter and sugar on high for about 2 minutes until light and fluffy.
3. With the mixer on low, drizzle in the melted chocolate and blend.
4. Add vanilla and cocoa powder, mixing until combined.
5. Add the eggs and mix on low initially, then on high for 10 minutes. The mixture should become lighter, increase in volume, and be very smooth.

This method takes time but results in creamy, chocolatey perfection!

How to Make Chocolate Shavings

To create chocolate shavings, heat a chocolate bar in the microwave for up to 30 seconds, then use a potato peeler to create curls. If the curls sit for about an hour, they may lose their shape. Ensure the chocolate is warm enough to maintain the curls.

How to Assemble French Silk Brownies

1. Prepare the Brownies: Bake them in a 9×13 inch (23×33 cm) pan and allow them to cool to room temperature.
2. Prepare the French Silk Filling: It should be pourable. Smooth it out with a small offset spatula.
3. Add the Whipped Cream Layer: Use a spoon to dollop the whipped cream across the surface. Smooth it out gently with a small offset spatula, being careful not to mix it with the French Silk filling.
4. Sprinkle Chocolate Curls on Top: Refrigerate for at least 4 hours, preferably overnight. This allows the filling to set, making it easier to cut without spilling over.

Ingredients

Brownies

• 1½ cups (190 g) all-purpose flour
• 1 tablespoon cornstarch
• ⅓ cup (40 g) Dutch-processed cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs, room temperature
• 2 cups (400 g) granulated sugar
• ¾ cup (1½ sticks / 170 g) butter, softened
• 2 teaspoons vanilla extract

French Silk Filling

• 4.4 ounces (125 g) dark chocolate, melted and cooled
• 1 cup (2 sticks / 230 g) butter, room temperature
• 1½ cups (300 g) granulated sugar
• 2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 4 large eggs, room temperature

Whipped Topping

• 1 cup (240 g) heavy whipping cream
• ¼ cup (30 g) confectioners’ sugar

Instructions

Brownies

1. Preheat the oven to 350°F (175°C). Prepare a 9×13 inch (23×33 cm) baking dish with non-stick spray or GOOP.
2. In a large bowl, combine flour, cornstarch, cocoa, baking powder, and salt. Whisk until fully incorporated.
3. In the bowl of a stand mixer fitted with the paddle attachment, add eggs, sugar, butter, and vanilla. Beat on medium speed until light and fluffy.
4. Add the flour mixture with the mixer off. Turn the mixer to low and blend until well combined.
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes. Let the brownies cool to room temperature.

French Silk Filling

1. Chop dark chocolate and melt in a microwave-safe bowl, heating in 30-second increments (about 1½ minutes total). Set aside.
2. In a stand mixer with the paddle attachment, blend butter and sugar on high for 1 minute until light and fluffy.
3. On low speed, pour in the melted chocolate. Combine for 30 seconds, then scrape down the sides.
4. Add vanilla and cocoa powder, mixing for 30 seconds.
5. Add eggs and mix on high for 10 minutes until the filling is light, increased in volume, and smooth.

Whipped Topping

1. In a large bowl or stand mixer, whip heavy whipping cream for about 2 minutes until soft peaks form.
2. Add confectioners’ sugar and whip until firm peaks hold their shape.

Assembling Brownies

1. Once brownies are cooled, pour the French Silk filling over them and smooth with a small offset spatula.
2. Spread whipped topping over the filling and smooth gently.
3. Refrigerate for at least 4 hours, preferably overnight.

Notes

These French Silk Brownies contain raw eggs. Though it is rare to get sick from eating raw eggs, especially if using fresh, properly refrigerated eggs, or pasteurized eggs, pregnant individuals or those with compromised immune systems should avoid them.