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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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 16
Calories: 353 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 F. Grease or use parchment paper to line a 9x9-inch baking pan.
  2. In a large saucepan, melt butter.
  3. Turn heat to low, and stir in sugar. Let cook, stirring constantly, for 2-3 minutes.
  4. Remove from heat, and stir in vanilla.
  5. Let mixture cool for about 5 minutes.
  6. Whisk in eggs until combined.
  7. Add flour, cocoa powder, and salt. Whisk in until just incorporated.
  8. Pour batter into prepared pan, spreading batter as needed.
  9. 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.
  10. Cool brownies completely in the pan.
  11. To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely melted and smooth.
  12. Cool completely. It's important that this mixture is completely cool. Otherwise you will end up with liquid mousse. 
  13. In a separate bowl, beat whipping cream to stiff peaks.
  14. Fold in cooled chocolate mixture.
  15. Spread mousse evenly over brownies.
  16. Cover, and chill brownies for at least 30 minutes.
  17. To make the whipped cream, beat cream and sugar together until stiff peaks form. 
  18. Spoon whipped cream over the chocolate layer.**
  19. Brownies can be served at this point, or you can chill them for cleaner cut lines. 
  20. Cover, and chill leftover brownies.

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 Information

Serving 1serving Calories 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 (54%) Vitamin A 745IU (15%) Vitamin C 0.2mg (0%) Calcium 38mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 353

% Daily Value*

Serving 1serving
Calories 353kcal 18%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 84mg 28%
Sodium 172mg 7%
Potassium 125mg 3%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 745IU 15%
Vitamin C 0.2mg 0%
Calcium 38mg 4%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.