4 from 2 votes
French Silk Brownies
French Silk Brownies add layers of whipped topping and chocolate mousse on top of a rich, fudgy brownie base to create the ultimate dessert for chocolate lovers!
Prep Time
30 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
5 hrs
Servings:
16
servings
Calories:
454 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the Brownies
- 1 cup butter unsalted
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 egg large
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder unsweetened
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Topping
- 8 ounce cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate morsel melted and cooled
- 16 ounces whipped topping thawed and divided, brand Cool Whip
Instructions
- Preheat oven to 350 degreees. Grease the bottom of a 9-inch baking dish with baking spray and set aside (or line with parchment paper).
- In a saucepan, add butter and heat over medium until melted. Turn off heat and add chocolate morsels and sugar. Blend until chocolate is melted.
- Add eggs, one at a time, then fold in vanilla extract. Add cocoa powder, flour, salt and baking powder just until combined (do not over mix).
- Pour batter into baking dish and bake for 40 minutes. Remove from oven and cool completely.
- For the topping, beat cream cheese with powdered sugar and vanilla extract until smooth. Blend in melted chocolate, then fold in half of the Cool whip until blended.
- Spread the mixture over the cooled brownies until smooth. Spread the remaining 8 ounces of Cool whip over the top of the french silk topping. Cover loosely with plastic wrap and refrigeratre for at least 4 hours. Top with chocolate shavings and serve cold.
Cup of Yum
Notes
- Refrigerator: Cover the brownies loosely with plastic wrap and store them in the refrigerator for up to 3 days.
- Freezer: You’ll want to cover the brownies with both plastic wrap and foil, and store them in the freezer for up to 2 months. Thaw the brownies overnight in the fridge before serving.
- I recommend using a 2 or 3-inch deep baking pan or dish to fit the three layers. Anything less than 2 inches deep, you should cut the amount of ingredients in half for the French Silk layer.
- Refrigerator: Cover the brownies loosely with plastic wrap and store them in the refrigerator for up to 3 days.
- Freezer: You’ll want to cover the brownies with both plastic wrap and foil, and store them in the freezer for up to 2 months. Thaw the brownies overnight in the fridge before serving.
- I recommend using a 2 or 3-inch deep baking pan or dish to fit the three layers. Anything less than 2 inches deep, you should cut the amount of ingredients in half for the French Silk layer.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1slice
Calories
454kcal
(23%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.5g
(25%)
Cholesterol
91mg
(30%)
Sodium
171mg
(7%)
Potassium
203mg
(4%)
Fiber
3g
(12%)
Sugar
45g
(90%)
Vitamin A
660IU
(13%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 454
% Daily Value*
| Serving | 1slice | |
| Calories | 454kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 171mg | 7% |
| Potassium | 203mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 660IU | 13% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.