French Silk Brownies have a silky smooth pie filling piled above a fudgy brownie base.
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French Silk Brownies are rich, fudgy brownies topped with smooth, creamy French silk pie filling. Add a dollop of whipped cream, and chocolate shavings, and drizzle with chocolate sauce for the ultimate 2-in-1 dessert.
French Silk Pie Brownies
Our easy French Silk Brownie recipe starts by baking my favorite chewy fudge brownies from a box (there’s no shame in taking a shortcut!), then covers it with the same fluffy, silky, chocolate French silk filling from the famous pie.
The French silk mousse-like layer looks and tastes just like the fluffy French silk pudding from the pie, but instead of pouring it into a flaky pie crust, this recipe for French silk brownies spreads the silk filling over a brownie base.
This chocolate brownie dessert tastes like a 2-in-one treat – it tops a moist, dense, and gooey chewy chocolate brownie with an easy-to-make French silk mixture – so you get both rich and fudgy and smooth and creamy all in the same bite (just like my Brownie Bottom Cheesecake).
Why We Love French Silk Pie Brownie Recipes
- Quick and easy to make with a box mix shortcut.
- Uses a handful of simple ingredients.
- Why settle for a single dessert when you can make a delicious duo?
- Brownie bottom desserts have a soft and chewy base that’s sturdy enough to hold the homemade French silk covering.
- You get a double dose of decadence when you can’t decide on a solo dessert.
French Silk Brownies Ingredients
- Chewy Fudge Brownies (plus ingredients called for on the box: eggs, water, vegetable oil). I used Duncan Hines Family Size for this recipe.
- Semi-sweet chocolate baking bar
- Unsalted butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Frozen whipped topping: You can use brand name Cool Whip or store brand whipped topping.
- Chocolate sauce (optional garnish)
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chocolate: You can use a dark or milk chocolate baking bar instead of the semi sweet chocolate baking bar if you prefer.
- Bake The Brownie Base: I used the Duncan Hines brand for my brownie base, but feel free to use your favorite boxed brand. Or if you have a homemade brownie recipe you love, you can make your own brownies from scratch.
- Swap The Tub Topping: You can substitute “extra creamy” whipped topping for a more decadent addition to the French silk layer and the garnish. You can also substitute a homemade stabilized whipped cream instead of the thawed whipped topping.
- Decorate Your Dessert: You can garnish your French silk dessert bars with a sprinkle of chocolate shavings or mini chocolate chips, a dollop of whipped cream, and a drizzle of hot fudge sauce.
How to Make French Silk Brownies
- Bake The Brownies: Prepare the brownies according to the instructions on the box. Pour the batter into the pan (Image 1) and bake at 350 degrees Fahrenheit for 25-30 minutes. (Image 2)
- Melt The Chocolate: Microwave the chocolate baking bar with the butter for 1 minute, stir, and heat in 30 second intervals until melted. Stir until completely smooth and set aside.
- Make The French Silk Mixture: Beat the cream cheese until light and fluffy. Add the powdered sugar, one cup at a time, and beat until no lumps remain. Add the vanilla extract and melted chocolate and beat until light and fluffy. Fold in the whipped topping until no white streaks remain.
- Cover And Cool: Spread the French silk mixture the cooled brownies (Image 3 and 4). Chill in the fridge for 1-2 hours to allow the French silk topping to firm up.
- Slice And Serve: Slice and garnish with whipped topping, chocolate shavings, and chocolate sauce (optional). Enjoy!
Tips For Making The Best French Silk Brownies
- To garnish single servings of these French Silk Brownies, I find it easiest 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 notice 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 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.
- 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. Make sure to keep an eye on it so that you do not burn the chocolate.
How to Store French Silk Brownies
- 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.
More Easy Brownie Recipes
Other Easy Dessert Recipes
- Millionaire Shortbread
- Birthday Pie
- Easy no-bake cheesecake bites
- Brownie Bites
- Pecan Sandies
- Brownie Mix Cookies
- Snickers Brownie
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French Silk Brownies
Serves — 12
French Silk Brownies have a silky smooth pie filling piled above a fudgy brownie base.
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
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 9×13 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
Jenn’s Notes
Yields: 12 (3×3 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.
- 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.
Nutrition Info
Calories: 496kcal | Carbohydrates: 68g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 291mg | Potassium: 211mg | Fiber: 2g | Sugar: 51g | Vitamin A: 213IU | Calcium: 109mg | Iron: 4mg
