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A square slice of French Silk Brownies featuring smooth chocolate mousse topping.

French Silk Brownies

5 from 1 vote
Aliana Recipes
Decadent French Silk Brownies combining a chewy chocolate base with a velvety, smooth chocolate mousse layer. Topped with whipped cream and chocolate shavings, these bars offer a rich, multi-textured dessert experience.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings:15 brownie
Course:Dessert
Cuisine:French
Calories:320kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box brownie mix (dry, not prepared) Use a standard 18 oz family size box
  • 1 large egg Binds the brownie base
  • 5 ½ tablespoon unsalted butter, melted For the brownie batter
  • ¼ cup milk Adds moisture to the base
  • 8 oz cream cheese, room temperature Base of the silk layer
  • 1 teaspoon vanilla extract Enhances chocolate flavor
  • 2 cups powdered sugar Sweetens and stabilizes the mousse
  • 4 oz semi-sweet chocolate Melted for the filling
  • ¼ cup unsalted butter, cubed Melted with the chocolate
  • 16 oz Cool Whip, divided 8 oz for filling, 8 oz for topping
  • chocolate shavings Optional garnish

Equipment

  • 1 11x7-inch Glass Baking Dish Ideal size for layer thickness
  • 1 Electric mixer For smoothing cream cheese
  • 3 Mixing bowls Various sizes needed
  • 1 Rubber Spatula For folding mousse
  • 1 Microwave-safe bowl For melting chocolate

Method
 

  1. Preheat oven to 350°F and grease an 11x7-inch glass baking dish with cooking spray. This specific pan size ensures the brownies are thick enough to support the heavy mousse layer.
  2. Combine the brownie mix, egg, melted butter, and milk in a medium bowl until smooth. The batter will be thick, ensuring a dense and chewy foundation for the bars.
  3. Spread the batter evenly into the dish and bake for 25–28 minutes. A toothpick inserted into the center should come out clean with moist crumbs attached.
  4. Remove the brownies from the oven and allow them to cool completely to room temperature. Cooling is critical to prevent the delicate French silk layer from melting upon contact.
  5. Beat the cream cheese and vanilla extract in a large bowl until smooth, then mix in the powdered sugar. The mixture should be free of lumps and look creamy white.
  6. Microwave the chocolate and cubed butter in 30-second intervals, stirring in between, until fully melted. Stir firmly to ensure the chocolate is glossy and smooth.
  7. Stir the chocolate mixture into the cream cheese mixture, then gently fold in 8 ounces of Cool Whip. Fold just until no white streaks remain to maintain the fluffy texture.
  8. Spread the silk layer over the cooled brownies, then top with the remaining Cool Whip and chocolate shavings. Refrigerate until ready to slice and serve.

Nutrition

Serving: 85g (1 bar)Calories: 320kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 110mgFiber: 1gSugar: 28gVitamin A: 300IUCalcium: 40mgIron: 1.2mg

Notes

Ensure the brownies are completely cooled before adding the silk layer, or the mousse will melt and lose its volume. Use room temperature cream cheese to guarantee a lump-free, smooth filling.