French Silk Brownies

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Smooth, rich, and totally irresistible—these French Silk Brownies are everything! 😍🍫


For the Brownies:

1 cup (125g) all-purpose flour
1/4 cup (60g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups (350g) semisweet chocolate chips, divided
3/4 cup (170g) unsalted butter
1 1/4 cups (250g) granulated sugar
3 large eggs
2 teaspoons vanilla extract

For the Cream Cheese Filling:

8 ounces (225g) cream cheese, at room temperature
1 1/2 cups (180g) powdered sugar
1/4 cup (25g) unsweetened cocoa powder
3/4 cup (180ml) heavy cream
1 teaspoon vanilla extract

For the Whipped Topping:

1 cup (240ml) heavy cream
3 tablespoons (23g) powdered sugar
1/2 teaspoon vanilla extract



Preheat the oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper and lightly grease it.
Whisk together flour, 1/4 cup cocoa powder, baking powder, and salt in a bowl.
Melt 1 1/2 cups of chocolate chips with butter over low heat in a saucepan, stirring until smooth. Remove from heat.
Stir granulated sugar into the melted chocolate mixture, then blend in eggs one at a time, followed by 2 teaspoons of vanilla.
Gradually mix in the dry ingredients until just combined, then fold in the remaining 1/2 cup chocolate chips.
Pour the batter into the prepared pan and smooth out the top. Bake for 22 to 25 minutes. A toothpick should come out with a few moist crumbs when inserted into the brownies. Let them cool completely.

Cream Cheese Filling:

In a large mixing bowl, beat the cream cheese until creamy. Sift in powdered sugar and 1/4 cup cocoa powder, then continue to beat until smooth.
Pour in the 3/4 cup heavy cream and a teaspoon of vanilla, beating until the mixture is fluffy and spreadable.
Once the brownies are cool, spread this creamy filling over the top. Chill in the fridge for about 2 hours, or until the filling is firm.

Whipped Topping:

In a chilled bowl, whip 1 cup of heavy cream until it starts to thicken.
Add 3 tablespoons of powdered sugar and 1/2 teaspoon of vanilla, then whip until you get stiff peaks.
Transfer the whipped cream into a piping bag with a star tip, and pipe rosettes onto each brownie square.
Sprinkle a few chocolate chips on top of each whipped cream rosette for garnish.
Keep the brownies stored in the refrigerator, loosely covered, until ready to serve. Enjoy your homemade fudgy, creamy-topped brownies!

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