French silk brownies are delicious homemade brownies! These chewy brownies are topped with layers of creamy chocolate mousse and rich whipped cream for the ultimate brownie!
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 the combination of fudgy brownies, fluffy chocolate silk, and whipped cream make these some of the best brownies ever!
I get a little nervous about feeding my family anything with raw eggs, so the chocolate mousse layer doesn’t have any raw eggs in it. The chocolate mousse filling is so light and fluffy and delicious that I don’t think you’ll miss the raw eggs at all.
“Best brownies EVER!!!! Made these brownies to take to work and everyone went crazy!! lol” – Jenny
Ingredient notes and substitutions
- Butter: I use salted butter. If you’re using unsalted butter, increase the salt to 1 teaspoon.
- All-purpose flour: To properly measure the flour, weigh it or sift/stir it to break it up, lightly spoon it into a measuring cup, and level. Avoid packing the flour.
- Unsweetened cocoa powder: I’ve used Dutch-processed and regular unsweetened cocoa powder. Either one will work.
- Miniature marshmallows: I find miniature marshmallows easier to work with, but full-size marshmallows will work.
- Semi-sweet baking chocolate: It’s important to use baking chocolate so that it will melt nicely.
- Milk: Any milk from skim to whole milk will work.
How to make French silk brownies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Brownies
Step 1: In a large saucepan, melt butter. Turn heat to low, and stir in sugar. Let cook, stirring constantly, for 2-3 minutes.
Step 2: Remove from heat, and stir in vanilla. Let mixture cool for about 5 minutes.
Step 3: Whisk in eggs until combined.
Step 4: Add flour, cocoa powder, and salt. Whisk in until just incorporated.
Step 5: Pour batter into prepared pan, spreading batter as needed.
Step 6: 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.
Step 7: Cool brownies completely in the pan.
Chocolate mousse
Step 1: To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely melted and smooth.
Step 2: Cool melted chocolate mixture completely. It’s important that this mixture is completely cool. Otherwise you will end up with liquid mousse.
Step 3: In a separate bowl, beat whipping cream to stiff peaks. Fold in cooled chocolate mixture.
Step 4: Spread mousse evenly over brownies. Cover, and chill brownies for at least 30 minutes.
Whipped cream
Step 1: To make the whipped cream, beat cream and sugar together with a stand mixer or electric mixer in a mixing bowl until stiff peaks form.
Step 2: Spoon whipped cream over the chocolate layer. Brownies can be served at this point, or you can chill them for cleaner cut lines.
Step 3: Top with chocolate shavings or chocolate curls, if desired.
Step 4: Cover, and chill leftover brownies.
Recipe Tips!
- Brownie making tips: If you want a more in-depth guide to making brownies, check out my post for more tips.
- Making whipped cream: If you’d like more tips on how to make whipped cream, check out my tips for making homemade whipped cream.
- Spreading whipped cream: In order to avoid pulling up the mousse, I pile the whipped cream in the middle, and then gently spread out to the corners. You can also add dollops of whipped cream over the top and then gently spread to cover the mousse.
- Checking for doneness: Brownies are different because you want a few fudgy crumbs when checking for doneness. If the toothpick comes out with no crumbs, the brownies are overcooked. If there’s batter, keep baking.
Storage
Cover and store any leftover French silk brownies in the refrigerator. The brownies will keep for up to 4 days when properly stored.
More brownie recipes!
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French Silk Brownies
Ingredients
Brownies
- 3/4 cup butter
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Chocolate Mousse
- 3/4 cup miniature marshmallows
- 4 ounces semi-sweet baking chocolate chopped
- 1/4 cup milk
- 1 cup heavy whipping cream
Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
Instructions
- Preheat oven to 350 F. Grease or use parchment paper to line a 9×9-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.
Video
Notes
- Butter – I use salted butter. If you’re using unsalted butter, increase the salt to 1 teaspoon.
- Unsweetened cocoa powder – I’ve used Dutch-processed and regular unsweetened cocoa powder. Either one will work.
- Miniature marshmallows – I find miniature marshmallows easier to work with, but full-size marshmallows will work.
- Semi-sweet baking chocolate – It’s important to use baking chocolate so that it will melt nicely.
- Milk – Any milk from skim to whole milk will work.
- Prep time doesn’t include cooling or chilling times.
- Nutrition values are estimates.
Nutrition
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Originally published January 18, 2018. This post is regularly updated.
Reader Interactions
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Comments & Reviews
Sherry says
Do you have any no sugar or low sugar low fat recipes
Kate says
Hi! Are you looking for dessert recipes or just general recipes?
Faathima says
Can I swop out the mini marshmallows for marshmallow fluff instead?
Kate says
Hi – I haven’t tried using marshmallow fluff to say for certain.
FormicaD says
Hello, since marshmallows are off limits to vegetarians due to the gelatin, do you have any ideas what I could substitute? Cornstarch??
Kate says
Hi! My sister eats vegan, and she uses vegan marshmallows in recipes. I haven’t tried them to see how they work in this recipe, but that might be worth a shot!
Hannah says
It’s almost midnight, the brownies are done and I’m enjoying my brownie as I type this review. I love mousse and I love brownies and this combination is perfect.
Kate says
Thank you!
Jenny says
Best brownies EVER!!!! Made these brownies to take to work and everone went crazy!! lol
Kate says
Yay!! I’m so glad! Thanks for taking the time to come back and comment!
Natalie says
OMG YUM! My mouth is literally watering! Looks absolutely delicious!
Kate says
Thank you!!