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French Silk Brownies

French Silk Brownies

French Silk Brownies combine fudgy, homemade brownie layers with a luscious, mousse-like chocolate topping and whipped cream for a showstopping dessert. Perfectly rich, silky, and chocolatey, this layered treat delivers a luxurious experience in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
  

BROWNIES

  • 1½ cups 187.5 g all-purpose flour
  • 1 tablespoon cornstarch
  • ⅓ cup 39 g Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs at room temperature
  • 2 cups 400 g granulated sugar
  • ¾ cup 1½ sticks / 170 g butter, softened or at room temperature
  • 2 teaspoons vanilla extract

FRENCH SILK FILLING

  • 4.4 ounces dark chocolate melted and cooled
  • 1 cup 2 sticks / 227 g butter, at room temperature
  • 1½ cups 300 g granulated sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder
  • 4 large eggs at room temperature

WHIPPED TOPPING

  • 1 cup 238 g heavy whipping cream
  • ¼ cup 31 g confectioners' sugar

Instructions
 

BROWNIES

  • Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it with non-stick spray or homemade GOOP.
  • In a large mixing bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and salt until thoroughly combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, granulated sugar, softened butter, and vanilla extract. Beat on medium speed until the mixture becomes light and fluffy.
  • Turn off the mixer, add the dry ingredients to the bowl, then mix on low speed just until everything is fully incorporated.
  • Transfer the brownie batter to the prepared pan, spread evenly, and bake for 30–35 minutes. Let the brownies cool completely to room temperature before assembling.

FRENCH SILK FILLING

  • Roughly chop the dark chocolate and place it in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until smooth—about 1½ minutes in total. Set aside to cool slightly.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for 1 minute until light and fluffy.
  • Reduce the mixer speed to low and pour in the cooled, melted chocolate. Mix for about 30 seconds, then stop and scrape down the sides of the bowl.
  • Add in the vanilla extract and cocoa powder, mixing for another 30 seconds.
  • Crack in the 4 eggs, one at a time if desired, and beat the mixture on high speed for 10 minutes. The filling should become glossy, smooth, and significantly lighter in color and texture. (Note: it will darken after chilling.)

WHIPPED TOPPING

  • In a large mixing bowl or the bowl of a stand mixer, pour in the heavy whipping cream. Using a hand or stand mixer with the whisk attachment, whip the cream on high for about 2 minutes or until soft peaks form.
  • Add the confectioners’ sugar and continue whipping until firm peaks develop—the whipped cream should hold its shape when the whisk is lifted.

ASSEMBLING THE BROWNIES

  • Once the brownie base has cooled completely, spread the French silk filling evenly over the top using a small offset spatula for smooth coverage.
  • Next, layer the whipped topping evenly over the French silk layer, smoothing the surface with a clean offset spatula.
  • Refrigerate the assembled brownies for a minimum of 4 hours, though overnight is preferred for best texture and flavor.