French Silk Brownies

French Silk Brownies with a dollop of whipped cream and chocolate shavings on top.

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5 from 2 votes

French Silk Brownies have a silky smooth pie filling piled above a fudgy brownie base.

Prep Time15

Cook Time30

Chill Time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings: (3x3 inch) servings

Calories: 496kcal

Author: Jennifer Fishkind

Ingredients

18.3 ounces box Chewy Fudge Brownies plus ingredients called for on the box - 2 eggs, 3 tablespoons water, ⅔ cup vegetable oil, Duncan Hines Family Size
6 ounces semi-sweet chocolate baking bar finely chopped
6 tablespoons unsalted butter room temperature
8 ounces cream cheese room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
8 ounces tub of frozen whipped topping thawed

Optional Garnish

8 ounces tub of whipped topping thawed
Semi-sweet chocolate bar shavings
Chocolate sauce

Instructions

Preheat oven to 350°F. Spray the bottom of a 9x13 baking dish with baker's spray.
Combine the brownie mix, eggs, water, and vegetable oil in a large mixing bowl. Whisk to combine according to package directions.
18.3 ounces box Chewy Fudge Brownies
Pour the brownie batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely at room temperature before adding the French silk layer.
To make the French silk layer, add the chopped semi-sweet chocolate baking bar and unsalted butter to a medium, microwave-safe bowl, and melt the chocolate at 50% power for 1 minute. Stir and heat at 50% for an additional 30 seconds and stir again. Repeat in 30-second intervals at 50% power until your chocolate is melted. Stir the melted semi-sweet chocolate until completely smooth. Set aside.
6 ounces semi-sweet chocolate baking bar, 6 tablespoons unsalted butter
In a large mixing bowl, beat the room-temperature cream cheese, using a handheld mixer on medium speed, for 1-2 minutes or until light and fluffy.
8 ounces cream cheese
Add the powdered sugar to the bowl of cream cheese, one cup at a time, and beat on low speed until fully incorporated and no lumps remain.
2 cups powdered sugar
Add the vanilla extract and the melted semi-sweet chocolate to the cream cheese mixture. Beat on low speed until the chocolate is fully incorporated and the mixture begins to get light and fluffy.
2 teaspoons vanilla extract
Fold the thawed whipped topping into the French silk mixture using a large rubber spatula until no white streaks remain.
8 ounces tub of frozen whipped topping
Using an offset spatula, spread the French silk mixture evenly over the surface of the cooled brownies.
Chill the French silk brownies for 1-2 hours to allow the French silk mixture to firm up before slicing and serving.
You can add the optional garnishes to single servings if desired. A dollop of whipped topping, followed by a sprinkle of chocolate shavings and a drizzle of chocolate sauce.
8 ounces tub of whipped topping, Semi-sweet chocolate bar shavings, Chocolate sauce

Notes

Yields: 12 (3x3 inch) servings

Storage:

To Store: These French silk brownies should be stored in the refrigerator, covered with plastic wrap, for up to 4 days.
To Freeze: For longer storage, you can keep these brownies in an airtight container in the freezer for up to 2 months. You will need to thaw them completely in the refrigerator before serving.

Tips:

To garnish my single servings of these French Silk Brownies, I like to place the additional thawed whipped topping into a large piping bag fitted with a large decorative piping tip and pipe on a decorative dollop of the whipped topping.
Be sure to follow the directions on the back of the box of brownie mix for the brand you purchased. You may note that the proportions of oil, water & eggs may differ from the brand used in this recipe. If you use a glass dish, you may need to add an additional couple of minutes to your baking time from what your box suggests. Be sure to follow the directions for fudge-like, not cake-like, brownies for this recipe.
I like to use the Ghirardelli brand premium chocolate sauce in the squeeze bottle to add my drizzle of chocolate sauce to single servings.
You can substitute “extra creamy” whipped topping for a more decadent addition to the French silk layer and the garnish. You can substitute a homemade stabilized whipped cream instead of the thawed whipped topping.
I do not suggest using semi-sweet chocolate chips in place of the baking chocolate bar. The baking bars melt so much better than chips, as the chips have added ingredients to them that the bars do not. You will find the baking bars in the same section as the chocolate chips in your baking aisle. These are not the same as a chocolate candy bar. You can use a milk chocolate baking bar if you desire.
When melting your chocolate and butter in the microwave, you will need to note that the microwave used for this recipe is 1000 watts. Your microwave may take longer or less time to melt your chocolate. You just want to keep an eye on it so that you do not burn the chocolate.

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