French Silk Brownies

What do you do when you love a pie’s filling but aren’t big into pie crust? You trade the crust for brownies and end up with an incredibly delicious mash-up like these French Silk Brownies.

These French silk brownies aren’t difficult to make, but they do require quite a bit of time between the cooling and chilling times. The time is time well spent, though, because these are some of the best brownies I’ve ever had.

I get a little nervous about feeding my family anything with raw eggs, so the chocolate layer doesn’t have any raw eggs (or any eggs at all) in it. The chocolate filling is so light and fluffy and delicious that I don’t think you’ll miss them.

More brownie recipes!

• Pecan Pie Brownies
• Muffin Tin Brownies
• Frosted Fudge Brownies

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French Silk Brownies

French silk brownies are chewy brownies topped with a rich and creamy chocolate silk layer and then all topped with whipped cream.

Author:I Heart Eating

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings:16

Course: Dessert

Cuisine: American

Keyword: brownies

Print Rate

5 from 1 vote

Ingredients

Brownies

• ▢ 3/4 cup (170g) butter
• ▢ 1 1/2 cups (297g) granulated sugar
• ▢ 1 teaspoon vanilla
• ▢ 2 large eggs
• ▢ 3/4 cup (90g) all-purpose flour
• ▢ 1/2 cup (42g) unsweetened cocoa powder*
• ▢ 1/2 teaspoon salt

Chocolate Mousse

• ▢ 3/4 cup (33g) miniature marshmallows
• ▢ 4 ounces semi-sweet baking chocolate (chopped)
• ▢ 1/4 cup (57g) milk
• ▢ 1 cup (205g) heavy whipping cream

Whipped Cream

• ▢ 1 cup (205g) heavy whipping cream
• ▢ 1/3 cup (66g) granulated sugar

Instructions

• Preheat oven to 350 F. Grease or use parchment paper to line a 9x9-inch baking pan.
• In a large saucepan, melt butter.
• Turn heat to low, and stir in sugar. Let cook, stirring constantly, for 2-3 minutes.
• Remove from heat, and stir in vanilla.
• Let mixture cool for about 5 minutes.
• Whisk in eggs until combined.
• Add flour, cocoa powder, and salt. Whisk in until just incorporated.
• Pour batter into prepared pan, spreading batter as needed.
• Bake for 20-30 minutes. The edges should look done, but the center should still look shiny. A toothpick inserted in the center should come out with a few fudgy crumbs.
• Cool brownies completely in the pan.
• To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely melted and smooth.
• Cool completely. It's important that this mixture is completely cool. Otherwise you will end up with liquid mousse. 
• In a separate bowl, beat whipping cream to stiff peaks.
• Fold in cooled chocolate mixture.
• Spread mousse evenly over brownies.
• Cover, and chill brownies for at least 30 minutes.
• To make the whipped cream, beat cream and sugar together until stiff peaks form. 
• Spoon whipped cream over the chocolate layer.**
• Brownies can be served at this point, or you can chill them for cleaner cut lines. 
• Cover, and chill leftover brownies.

Notes

*I've used Dutch-processed and regular unsweetened cocoa powder. Either one will work.

** In order to avoid pulling up the mousse, I pile the whipped cream in the middle, and then gently spread out to the corners. 

***Prep time doesn't include cooling or chilling times. 

****Nutrition values are estimates.

Nutrition Information

Serving: 1gCalories: 353kcal (18%)Carbohydrates: 35g (12%)Protein: 3g (6%)Fat: 23g (35%)Saturated Fat: 14g (70%)Cholesterol: 84mg (28%)Sodium: 172mg (7%)Potassium: 125mg (4%)Fiber: 1g (4%)Sugar: 27g (30%)Vitamin A: 745IU (15%)Vitamin C: 0.2mgCalcium: 38mg (4%)Iron: 1.2mg (7%)

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