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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
How far in advance can I make these brownies?
Hi Susan. These brownies will store well in an airtight container in the fridge for up to 5 days and you can freeze them as well. If you are preparing for an event I would say no more than a day or two in advance.
Made as directed came out great
Thank you Penny!
Just tried this recipe with only one substitution – I made whipped cream instead of using Cool Whip. The texture and flavors are excellent and I definitely will make it again but next time I’ll just make the brownies as regular brownies according to the box recipe. The only critiques I got from the family were that the brownie layer was less than ideal. I cook for 120 people once a month and I’ll definitely put this in my line up but use individual cups. Bake brownies, cut and place them in cups, spoon the chocolate and whipped cream on each individually.
One question – why an 11″x7″ pan? Is that because there’s less volume to the brownie batter when made according to your recipe? I didn’t even know such a pan size existed. I’m used to 13″ x 9″.
Hi Claire. The recipe could be adjusted for a 9×13 but was originally made for an 11×7 before shrinkflation affected the size of the brownie mixes. Definitely need the “family size” box to make this work properly for a proper brownie layer.
Can I use semi sweet chocolate chips instead of the Baker’s Chocolate to make the French Silk?
Hi Dina. Yes, semi-sweet work well for the French silk.
Delicious! Very rich dessert. My family loved it!
Thank you Susan!
This recipe has been a hit at all kinds of events. Thank you!!!
Thanks Judy!
I made this & it is delicious. But the recipe calls for 11×7 pan, which I used but it was too small to accommodate all of the French silk layer plus the 2nd full tub of cool whip for the top. I had to throw away quite a bit of that French silk layer plus did not use all the cool whip for top.
Can i freeze this?
Hi Kathy. Yes, these brownies will freeze well for up to several months.
I followed the recipe and we didn’t care for it. We could really taste the cream cheese.
I made this a couple years ago and ever since then I’m asked to make for every party.
Thank you Laura!