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!
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!
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.
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!
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!
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.
French Silk Brownies
Ingredients
BROWNIES
- 1 ½ cups (187.5 g) all-purpose flour
- 1 tablespoon cornstarch
- ⅓ 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
Did you make this recipe?
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Can this be done in a square pan? Would it be 1/2 the ingredients?
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 mrgomeara@hotmail.com) Thank you again,Mary
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!
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
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
Good morning! Yes, you can definitely keep refrigerated while not eating. 🙂
Why do you heat the candy bar? I would think that would make it hard to make the curls.
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
So glad to know those adjustments worked for you!
So by using the raw, unpasteurized egg whites, how can you say raw eggs are a no-no for you? You’re just not using raw yolks.
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.
lol I hear ya! 🙂
Hi. Thanks for this lovely recipe.
What can I substitute for eggs in the silk filling.
Thank you.
I can’t wait to make this for a after dinner dessert surprise..!!
Beautiful recipes