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French Silk Brownies
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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!

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 ingredients 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!
  • cocoa powder – I used Dutch-processed cocoa, but Hershey’s extra dark cocoa will also work.
  • 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 Chocolate Shavings

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
French Silk Brownies
4.54 from 13 votes

French Silk Brownies

Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 4 hours
Total Time 55 minutes
3 beautiful layers of homemade goodness! French Silk Brownies are a fabulous way to impress folks with your baking skills!

Ingredients

BROWNIES

  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 tablespoon cornstarch
  • cup (39 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 (1 ½ sticks / 170 g) butter, softened or room temperature
  • 2 teaspoons vanilla extract

FRENCH SILK FILLING

  • 4.4 ounces dark chocolate, melted and cooled
  • 1 cup (2 sticks / 227 g) butter room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder
  • 4 large eggs, room temperature

WHIPPED TOPPING

  • 1 cup (238 g) heavy whipping cream
  • ¼ cup (31 g) confectioners' sugar

Instructions

BROWNIES

  • Preheat oven to 350°F. Prepare a 9×13 baking dish with non-stick spray or GOOP.
  • In a large bowl add flour, cornstarch, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
  • To the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, butter, and vanilla. Beat on medium speed 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. Let brownies cool to room temperature.

FRENCH SILK FILLING

  • Chop dark chocolate and add to a microwave-safe bowl. Heat in 30-second increments until melted, stirring in between (about 1 ½ 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.

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 or are using pasteurized eggs—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

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

  3. 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!

  4. 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 😊

    1. 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!

  5. Could you you bake the brownies then press the brownies into 2 pie plates? Topping with the French silk filling and then the whipped cream.

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