I find these French Silk Brownies to be the perfect fusion of rich, fudgy brownies and creamy French silk pie. The combination of textures and flavors creates a dessert that’s both indulgent and satisfying.

Why I Love This Recipe

I love how this recipe combines the dense, chocolatey goodness of brownies with the light, airy texture of French silk pie. It’s a crowd-pleaser that’s surprisingly easy to make, making it my go-to for gatherings and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boxed brownie mix
1 egg
Unsalted butter
Milk
Semi-sweet chocolate bar (I prefer Baker’s Chocolate)
Cream cheese
Powdered sugar
Vanilla extract
Cool Whip or store-brand whipped topping

Directions

I preheat the oven to 350°F and grease an 11×7-inch glass baking dish with non-stick spray.
In a medium bowl, I combine the brownie mix, egg, melted butter, and milk, stirring until smooth.
I spread the batter into the prepared dish and bake for 25–28 minutes, until a toothpick inserted into the center comes out clean.
After removing the brownies from the oven, I let them cool completely to room temperature.
In a large mixing bowl, I beat the cream cheese and vanilla extract until smooth and creamy. Then, I add the powdered sugar and mix until combined.
In a microwave-safe bowl, I melt the semi-sweet chocolate and unsalted butter in 30-second intervals, stirring well between each interval.
I add the melted chocolate mixture to the cream cheese mixture and stir until well combined. Then, I gently fold in the Cool Whip.
I spread the French silk layer over the cooled brownies.
I spread the remaining 8-ounce tub of Cool Whip on top.
If desired, I sprinkle chocolate shavings or mini chocolate chips over the top.
I slice the brownies into 12 squares to serve.

Servings and Timing

Servings: 12 brownies
Prep Time: 20 minutes
Cook Time: 25–28 minutes
Total Time: Approximately 50 minutes

Variations

For a homemade touch, I sometimes make brownies from scratch instead of using a boxed mix.
I like to experiment with different types of chocolate for the silk layer, such as dark or milk chocolate, to vary the flavor.
Occasionally, I add a layer of crushed nuts or a drizzle of caramel sauce on top for added texture and flavor.

Storage/Reheating

I store any leftover brownies in an airtight container in the refrigerator for up to 5 days. To enjoy them warm, I let them sit at room temperature for about 15 minutes before serving.

FAQs

What type of brownie mix works best for this recipe?

I find that a fudgy brownie mix complements the creamy French silk layer best, providing a rich and dense base.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I sometimes use homemade whipped cream, but I ensure it’s stabilized to maintain the structure of the layers.

Is it necessary to let the brownies cool completely before adding the French silk layer?

Absolutely. Allowing the brownies to cool completely prevents the French silk layer from melting and ensures clean layers.

Can I freeze these brownies for later?

Yes, I wrap individual brownie squares tightly in plastic wrap and store them in the freezer for up to a month. I thaw them in the refrigerator overnight before serving.

How can I make the French silk layer more chocolatey?

To intensify the chocolate flavor, I use a higher percentage of cocoa in the semi-sweet chocolate or add a tablespoon of cocoa powder to the mixture.

Conclusion

These French Silk Brownies are a delightful treat that combines the best of two classic desserts. I enjoy making them for special occasions or whenever I’m craving something indulgent. The layers of rich brownie and creamy French silk make every bite a luxurious experience.