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For an easy to make at home dessert that tastes like it came from a restaurant, make these wonderful chocolate French Silk Brownies. Brownies made with read butter, topped with a creamy whipped French silk chocolate layer and then Cool Whip–this decadent treat will really hit the spot!
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DELICIOUS recipe!! Better than a fancy restaurant’s! It will be my new ‘Go to’!
French Silk Brownies
Whenever you need a great dessert for dinner with friends, a potluck, a special occasion treat, or for just about any other reason, think of these French Silk Pie Brownies. This is one of those go-to recipes that is totally no-fail and incredibly delicious.
Rich, chocolate desserts abound! Here are some more of our favorites: Chocolate Cheesecake | Triple Chocolate Banana Bread | Chocolate Covered Strawberry Cupcakes | Cosmic Brownies
The Ingredients
Here’s what you’ll need to make the French Silk Pie Brownies recipe (the exact measurements and full recipe instructions are below in the printable recipe card):
- Boxed brownie mix
- Egg
- Unsalted butter
- Milk
- Semi sweet chocolate bar – I like to use Baker’s Chocolate bar, found in the baking aisle of the grocery store.
- Cream cheese
- Powdered sugar
- Vanilla extract
- Cool Whip – You can use brand name Cool Whip or store brand whipped topping.
How to Make French Silk Brownies
Preheat oven to 350F. Grease a 11×7-inch (2 quart) glass baking dish with non-stick cooking spray.
In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth.
Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
Remove the brownies from the oven and cool completely to room temperature.
In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
Spread the French silk layer over the cooled brownies.
Spread on the remaining 8-ounce tub of Cool Whip.
If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies.
Slice the brownies into 12 squares to serve.
Substitutions
Chocolate Chips – Instead of chocolate shavings you can sprinkle mini chocolate chips over the top of the dessert.
Homemade Brownies – If you have a favorite homemade brownie recipe, you can make your own brownies as the base.
Whipped Cream – Instead of Cool Whip, you can use homemade whipped cream for the French silk layer and to top the dessert.
How to Store Leftovers
Keep the leftover brownies in an airtight food storage container or in the pan covered with plastic wrap. Store in the refrigerator for up to five days. You can also freeze this dessert for up to three months before serving.
More Recipes You Will Enjoy
- Apple Blondies with Maple Glaze
- Garlic Butter Smashed Sweet Potatoes
- Brussel Sprouts with Bacon
- Caramel Apple Cider Bourbon Cocktail
- Best Oatmeal Cookies Recipe
Add as Google Trusted SourceFrench Silk Brownies
Ingredients
Brownies
- 1 box brownie mix, (not prepared)
- 1 egg
- 5 1/2 tablespoons unsalted butter, (melted)
- 1/4 cup milk
French Silk Layer
- 8 ounces cream cheese, (at room temperature)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 ounces semi sweet chocolate
- 1/4 cup unsalted butter, (cubed)
- 8 ounce Cool Whip
Topping
- 8 ounce Cool Whip
- chocolate shavings or mini chocolate chips
Instructions
- Preheat oven to 350F. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.
- In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
- Remove the brownies from the oven and cool completely to room temperature.
- In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
- In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
- Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
- Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.
- If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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5
hello! i am excited to make this recipe! just want to make sure i’m understanding properly – i have a box of brownie mix and it’s saying 2 eggs, water and veg. oil to prepare. i do not want to do any of that right?
i want to take the powdered brownie mix and use the egg, butter and milk you list instead of what the box says? am i understanding this right?
thank you!
Thanks Jam. Yes, you will use the box mix but use the instructions in the recipe card.
Thanks for this great recipe. I am going to make it for a July 4th party coming up. I’m sure it will be a hit..
If you double the recipe what size of pan do you use? Changes ingredients but not pan size.
Hi Becky. You would really need to use two 11×7’s if you want to have the same thickness.
These are absolutely amazing. I made them in a 9×13 pan, and increased the filling and topping by half. A real show-stopper! Thank you!
Thank you Kathy!
Thank you! My mix is for a 9X13 and I wasn’t sure how to adjust it.
Omg this is amazing. I substituted stevia extract for some of the confection sugar and things and it was amazing! What’s great about this recipe is there is room for substitution. I mean sugar is yum yum but there is def room for subs. This recipe was fantastic I must say. And I subbed the semi sweet with dark and also the dark chocolate brownie mix which was a win win here!
Glad to hear the good results with the substitutions. Thanks Kerry!
This dessert sounds wonderful & I am looking forward to making it for a dinner with quests tomorrow night. Can this be made a day ahead of time by keeping in the fridge? What is your recommendation?
Hi PBee. Yes, this will keep well in the fridge for a few days and will be fine to make a day ahead.
This dessert was a big hit with our friends! Easy to make, incredible rich taste. I had a 11×7 pan and the 3 layers fit perfectly, key is to follow your brownie instructions so you do not get the fluffy brownies by using the box instructions. Thank you for this recipe it has been put in our favorite desserts!
Thank you PBee!
What size brownie mix is used?
Hi Candace. You’ll use the family size for a 9×13.
I made this dessert for a French Dinner I was invited to and everyone loved it!!
Happy to hear that Michelle. Thanks!
Made a small 8×8 pan but still looks and tastes amazing. Me and my twin video called so we could both make it together since she lives far away.
That’s great you both made it together. Thanks Katelyn!
This was excellent! I found with an 11X7″ pan of brownies, that there was too much filling for the pan, so next time I will make a 13×9″ pan of brownies and that should be a perfect ratio. Will definitely make again. Thanks!
Thanks Jody!