Description
Delight in these decadent French Silk Brownies featuring a rich, fudgy brownie base topped with a smooth, creamy French silk layer and fluffy Cool Whip. Finished with chocolate shavings or mini chocolate chips, this dessert combines classic chocolate flavors in a luscious two-layer treat perfect for any occasion.
Ingredients
Scale
Brownie Layer
- 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 ounces Cool Whip (divided into 2 tubs of 8 ounces each)
Topping
- Chocolate shavings or mini chocolate chips (for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F. Grease an 11×7-inch (2 quart) glass baking dish with non-stick cooking spray to ensure the brownies don’t stick.
- Mix Brownie Batter: In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk. Stir everything together until the batter is smooth and fully blended.
- Bake Brownies: Spread the brownie batter evenly into the prepared baking dish. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted in the center comes out clean, indicating the brownies are cooked through.
- Cool Brownies: Remove the brownies from the oven and allow them to cool completely at room temperature. This ensures the French silk layer won’t melt when added.
- Make French Silk Mixture: In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue mixing until well combined and free of lumps.
- Melt Chocolate and Butter: Place the semi-sweet chocolate and cubed butter in a small microwave-safe bowl. Heat in 30 second intervals, stirring well between each, until completely melted and smooth.
- Combine Chocolate with Cream Cheese Mixture: Pour the melted chocolate and butter mixture into the cream cheese mixture. Stir gently until fully incorporated.
- Fold in Cool Whip: Carefully fold in one 8-ounce tub of Cool Whip into the French silk mixture, maintaining the lightness and fluffiness of the mixture.
- Assemble Layers: Spread the French silk layer evenly over the cooled brownies. Then, spread the remaining 8-ounce tub of Cool Whip on top of the French silk layer.
- Garnish and Serve: Sprinkle chocolate shavings or mini chocolate chips on top for added texture and decoration. Slice into 12 squares and serve.
Notes
- Ensure the brownies are completely cooled before spreading the French silk layer to prevent it from melting.
- Use high-quality semi-sweet chocolate for the richest flavor.
- The Cool Whip adds lightness to the creamy layer; fold gently to keep it airy.
- You can prepare the brownies a day ahead and refrigerate before assembling the French silk topping.
- For a firmer topping, chill the assembled brownies for at least an hour before serving.
