French Silk Brownies

filed under: Brownies on May 8, 2019

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 and Brownie Peanut Butter 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

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!

French Silk Brownie Recipe

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.

From-Scratch French Silk Brownies

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!

Homemade Whipped Topping for French Silk Brownies

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!

French Silk Brownies Recipe

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.

How to Make French Silk Brownies From Scratch

If you love chocolate brownies and decadent desserts, you may also love these!

From-Scratch Brownie Cookies

Homemade Brownie Mix

Rocky Road Brownies

Turtle Thumbprint Cookies

4.54 from 13 votes
French Silk Brownies
French Silk Brownies
Prep Time
20 mins
Cook Time
35 mins
Cooling Time
4 hrs
Total Time
55 mins

3 beautiful layers of homemade goodness! French Silk Brownies are a fabulous way to impress folks with your baking skills!

Course: Dessert
Cuisine: American
Keyword: French Silk Brownies
Servings: 12 big brownies
Calories: 468 kcal
Author: Amanda Rettke
  • 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
  • 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
  • 1 cup (238g) heavy whipping cream
  • 1/4 cup (31g) confectioners sugar
  1. Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP.
  2. In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
  3. 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.
  4. With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
  5. 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.
  1. Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 minutes total) Set aside.
  2. 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.
  3. 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.
  4. Add vanilla and cocoa powder. Mix for about 30 seconds.
  5. 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.)

  1. 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.

  2. 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.)

  1. When brownies are cooled to room temperature, pour french silk filling over top. Smooth with a small offset spatula. 

  2. Spread whipped topping over top of the filling and smooth with an offset spatula.
  3. 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.

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.

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  • Juanita Watson says:

    I am going to try some of these.i’m not working now I can try some new recipes. I usually just buy some brownies from the store spread them out, put instant chocolte pudding on top of them and then cool whip. I like the real stuff better.

  • Ranell says:

    I’m not really sure how people have made this successfully. The narrative calls for melted chocolate for the fudge brownies, but the actual recipe says cocoa, not chocolate to melt or cocoa powder so I followed the directions and it said to add cocoa to the flour so, then I assumed cocoa powder, but the brownie batter was very blonde. Since the narrative said to use melted chocolate in the brownies, but the recipe lists none, how much melted chocolate were we to use in the brownie part? My brownies are very blonde and I’m disappointed with the inconsistency from narrative to recipe.

    • Amanda Rettke says:

      I’m sorry, but it does not say that. Nowhere does it say to add melted chocolate to the brownies. The written recipe is very clear in what ingredients to use for what part. I’m confused as to how you are disappointed…

  • Kara says:

    This is delicious! Only drawback is I put the cream on the French silk mixture both at room temp so the cream got mixed up and didn’t spread thin to cover the whole thing. I’d suggest using more cream or putting it in the fridge between steps. Still tasted great!

  • Frank says:

    When you say spay dish with non stick or GOOP what’s GOOP?

  • Tamela Tomlinson says:

    It says cocoa and dark cocoa do I use both

  • Debra says:

    Can this be done in a square pan? Would it be 1/2 the ingredients?

  • Mary O'Meara says:

    Dear Amanda,
    Good morning,these sound wonderful and I am going to make them in a few days. My question is this how do I go about figuring 4.4 ounces of dark 65% cacao chocolate? Also what brand did you use? The Hy-Vee that I go to sells Baker’s Chocolate in bar form? Please let me know as quickly as possible. I might have to just break down and make them next weekend for all of my family. Thank you, Mary (my email address is Thank you again,Mary

    • Amanda Rettke says:

      Hi Mary. Yes, you can use Baker’s chocolate… any brand should work. The bars often come in 4.4 ounce packages. When buying eggs they should say on the package if they are pasteurized. Hope that helps!

  • Mary O'Meara says:

    Dear Amanda,
    Hello,I forgot to ask you where will it say on the egg container that the eggs are Pasteurized? Thank you,Mary O’Meara

  • mary says:

    Dear Amanda,
    Good morning, I can’t wait to make these wonderful looking brownies. I have a simple question I am going to make some of these brownies for some family members. After the whipped topping is put on at the end,should I tell my family members that they should keep these brownies in the refrigerator. Even after they have enjoyed some in their own hommes. That the refrigerator is the safest place to keep them because of the pasturized eggs used and the whipped topping. Please email me back soon. Thankyou,Mary O’Meara

    • Amanda Rettke says:

      Good morning! Yes, you can definitely keep refrigerated while not eating. 🙂

  • Mary Linda Graham says:

    Why do you heat the candy bar? I would think that would make it hard to make the curls.

  • Janette Allen says:

    Hi I am in the UK so had to use the alternative measurements – no problem – do it a lot with American recipes, – I use a potatoe peeler on hard cold chocolate to make curls – decided the idea of raw eggs a no no for me – used 3 egg whites beat till firm add vanilla (½ tsp) then used mixer to add half and a spatula for the other half also put in fridge to set before put topping on very fluffy

    • Amanda Rettke says:

      So glad to know those adjustments worked for you!

  • Karura says:

    Have made these twice now and each time they’ve been super delicious! I always make sure to offer some to friends and colleagues because it would be bad for my health to accidentally eat the whole thing myself! Thanks for the recipe.

    • Amanda Rettke says:

      lol I hear ya! 🙂

  • Nanthini says:

    Hi. Thanks for this lovely recipe.

    What can I substitute for eggs in the silk filling.

    Thank you.

  • Heather says:

    I can’t wait to make this for a after dinner dessert surprise..!!

  • Akos Quansah says:

    Beautiful recipes

  • Cheryl says:

    This recipe sounds delicious.

    What is goop.

    • Elizabeth Keeney says:

      Hi, Cheryl! I work with iambaker and am happy to help with questions. GOOP is a Homemade Pan Release that you can use to keep your cakes from sticking to the pan. Have a great day!

  • Claudia McCulloch says:

    If the comment hasn’t been previously made, pasteurized eggs are safe. BTW, I bought both the black cocoa and the dark cocoa. Am scouring your site for all of the recipes made with these! Yee-haw!

  • JULIE Sherwood says:

    Looking forward to making both the French Silk Pue and brownies; let you know what a great experience I have!!

  • Danielle says:

    I love this recipe! But when I did the whipped topping I mixed in cream cheese,vanilla and powder surgar. Stuck in the fridge and then add the chocolate shavings. Everyone LOVED it. Thank you for this recipe!

  • Ronda says:

    Hello , I was wondering if I can substitute the butter in the brownie batter to vegetable oil, and how much oil would that be please .
    Thank you 😊

    • Elizabeth Keeney says:

      Hi, Ronda! I work with iambaker and am happy to help with questions. We have not tried any substitutions in this recipe, so I can’t say how that would affect the brownies. Have a great day!

  • Sandra kay Stair says:

    exstreamly yummy it’s a must try.