French Silk Brownies

I love making these easy French silk brownies because they combine my two favorite treats into one irresistible dessert. When I’m craving something decadent, I start with a boxed brownie mix shortcut to keep it simple, then spread a silky chocolate cream layer on top so that feels even more special.

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If you’re a chocolate lover like me, these brownies will win you over at first bite. The rich, fudgy base and smooth, mousse-like topping make every square taste like a fancy bakery dessert, but they’re secretly so easy to make. They’re perfect for holidays, parties, or anytime you want to impress without spending hours in the kitchen.

Once you’ve tasted these French Silk Brownies, don’t stop there – my Brownie Bottom Cheesecake and gooey Snickers Brownies are two more boxed mix shortcuts that serve up double the dessert delight.

Key Ingredients Notes

See the recipe card for full information on ingredients and quantities.

• Chewy fudge brownie mix – Use a family-size box (plus eggs, water, and oil as listed on your package; I used Duncan Hines 18.3 ounces). You can use your favorite boxed mix brand, a homemade brownie recipe, or a gluten-free brownie mix for the base.
• Semi-sweet chocolate baking bar – I love Baker’s Premium Chocolate Baking Bar. Dark or milk chocolate bars work too. Avoid chips if possible—they contain stabilizers that make melting less smooth.
• Unsalted butter & Cream cheese – I find having them at room temperature allows for easy mixing and a light, fluffy texture.
• Powdered sugar
• Vanilla extract
• Frozen whipped topping – Cool Whip or store brand works great. For a richer dessert, try extra creamy whipped topping or homemade stabilized whipped cream.
• Optional garnish – Whipped topping, chocolate shavings, and a drizzle of chocolate sauce make each serving extra special.

How to Make French Silk Brownies

1. Preheat and prep: Spray a 9×13-inch baking dish with nonstick baker’s spray.
2. Mix the brownies: In a large bowl, whisk together the brownie mix, eggs, water, and oil according to the package directions.
3. Bake: Pour the batter into the prepared pan and bake 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the brownies cool completely.
   
4. Melt the chocolate: In a microwave-safe bowl, combine the chopped chocolate bar and butter. Heat at 50% power for 1 minute, stir, then continue in 30-second bursts until you have a smooth melted butter and chocolate mixture. Let cool slightly.
5. Make the French silk layer: Beat the cream cheese with an electric mixer until fluffy. Gradually add the powdered sugar until smooth, then mix in vanilla and the melted chocolate until light and creamy.
6. Fold in whipped topping: Gently fold in the thawed whipped topping until no white streaks remain.
7. Assemble and chill: Spread the French silk mixture evenly over the cooled brownies. Chill for 1 to 2 hours until firm.
   
8. Garnish and serve: Top with a dollop of whipped topping, sprinkle with chocolate shavings, and drizzle with chocolate sauce before serving.
   

Make Ahead and Storage Instructions

• Store: Cover and refrigerate French Silk Brownies for up to 4 days.
• Make ahead: Bake the brownies up to one day in advance, then add the French silk topping and chill. The flavor actually improves overnight.
• Freeze: Freeze brownies in a single layer until firm, then transfer to an airtight container for up to 2 months. Thaw completely in the refrigerator before serving.
• Serve: These brownies are best chilled, but letting them sit at room temperature for 10 minutes gives a softer, creamier texture.

More Brownie Recipes You’ll Love

If these French silk brownies have you dreaming of more chocolate, try a few of my favorite easy brownie desserts made with simple shortcuts and big flavor.

• Brownie Mix Cookies – Soft, chewy cookies made right from a box of brownie mix.
• Cake Mix Brownies – Fudgy, dense brownies that start with a box of cake mix.
• Chewy Brownie Cookies – The perfect combo of a brownie and a cookie with crisp edges and gooey centers.
• Brownie Cool Whip Cookies – Light, fluffy cookies made with brownie mix and Cool Whip for an easy, 4-ingredient treat.
• Chocolate Covered Cherry Brownie Bombs – Bite-sized brownie truffles stuffed with cherries and dipped in rich chocolate.

If you’ve tried this recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 1 vote

French Silk Brownies

Author — Jennifer Fishkind

Serves — 12

Chewy French Silk Brownies start with a boxed brownie base and are topped with a silky chocolate cream layer and whipped topping for a cool, creamy finish—just like French silk pie without the flaky crust.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chill time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Ingredients

 

• ▢ 18.3 ounce box chewy fudge brownies (plus ingredients called for on the box – usually 2 eggs, 3 tablespoons of water, ⅔ cup of 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 ounce tub of frozen whipped topping thawed

Optional Garnish

• ▢ 8 ounce tub of whipped topping thawed
• ▢ Semi-sweet chocolate bar shavings
• ▢ Chocolate sauce

Instructions

 

• Spray the bottom of a 9×13 baking dish with baker's spray.
• Make the brownies according to the instructions on the box. (Typically, combine the brownie mix, eggs, water, and vegetable oil in a large mixing bowl. Whisk to combine.)
  18.3 ounce box chewy fudge brownies
• Pour the brownie batter into the prepared baking dish and bake according to the instructions on the box, 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 ounce 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 ounce tub of whipped topping, Semi-sweet chocolate bar shavings, Chocolate sauce

Jenn’s Notes

Storage:

• Store: Cover and refrigerate up to 4 days.
• Make ahead: Bake brownies up to one day in advance, then add topping and chill before serving. The flavor actually improves overnight.
• Freeze: Freeze bars in a single layer until firm, then transfer to an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Reheat: These are best chilled, but you can let them sit at room temperature for 10 minutes for a softer texture.

Tips:

• Soften cream cheese, butter, and whipped topping first.
• Follow the brownie box directions for fudge like texture, not cake like.
  Oven temperatures vary; start checking brownies a few minutes before the time on your box.
• If using a glass pan, add a couple of minutes to baking time.
• Melt chocolate carefully in short bursts so it doesn’t burn
• Chill before slicing and wipe the knife between cuts for clean edges.
• Pipe whipped topping with a large star tip for a neat swirl.
• Use Ghirardelli squeeze bottle chocolate sauce for easy drizzling.

Nutrition Info

Calories: 542kcal | Carbohydrates: 68g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 217mg | Potassium: 184mg | Fiber: 2g | Sugar: 51g | Vitamin A: 457IU | Calcium: 61mg | Iron: 4mg

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