Healthy Recipes | French Silk Brownies

These French Silk Brownies are a decadent treat that folks flip over! If you love amazing treats, don’t miss my Peanut Butter Oreo Dessert and Brownie Peanut Butter Dessert!

This recipe can be broken down into two main components. The brownie layer and the French Silk filling layer. Both are amazing and delicious on their own, but when combined create an over-the-top dessert that folks will rave about!

I’ll try to describe just how good it is. The brownie layer is fudgy and perfectly cooked. The French Silk is beyond creamy and beyond rich and delicious. They are topped with whipped cream and chocolate shavings. The first bite is a shock to your taste buds… packed with chocolate flavor and a smooth hint of whipped topping. You might want to start with a small piece!

I’ve always been a fan of French silk pie, but am still learning to master the art of a great pie crust (hear all about my hilarious pie fail HERE!), plus traditionally, it’s made with raw eggs in the pie filling, which can weird some people out.  This amazing combination fixes both of those problems since the “crust” is brownies, and the filling is made egg-free!

French Silk Brownies

Prep Time: 20 Mins

Cook Time: 35 Mins

Cooling Time: 4 Hours

Total Time: 55 Mins

Servings: 12 Big Brownies

Calories: 468 Kcal

Ingredients:

Brownies:

• 4 large eggs, room temperature
• 2 cups (400g) granulated sugar
• 3/4 cup (1 1/2 sticks or 170g) butter, softened or room temperature
• 2 teaspoons vanilla
• 1 1/2 cups (186g) all-purpose flour
• 1/3 cup (42g) dark cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

French Silk Filling:

• 2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 4 large eggs, room temperature
• 4.4 ounces dark chocolate, melted and cooled
• 1 cup (2 sticks or 226g) butter room temperature
• 1 1/2 cups (300g) granulated sugar

Whipped Topping:

• 1/4 cup (31g) confectioners sugar
• 1 cup (238g) heavy whipping cream

Instructions:

Brownies:

1. First, Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP.
2. Second, In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
3. Next, In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
4. With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
5. Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.

French Silk Filling:

1. First, Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 minutes total) Set aside.
2. Second, In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.
3. Next, With the mixer on low, pour in the melted (and slightly cooled) chocolate. Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides.
4. Add vanilla and cocoa powder. Mix for about 30 seconds.
5. Add in 4 eggs and turn the mixer on high for 10 minutes. The filling should lighten, increase in volume, and appear very smooth and shiny. (The filling will darken after assembly.)

Whipped Topping:

1. In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
2. Add in confectioners sugar and whip until there are firm peaks. (Lift the whisk attachment out and make sure the whipped topping holds its shape.)

Assembling Brownies:

1. When brownies are cooled to room temperature, pour french silk filling over top. Smooth with a small offset spatula. 
2. Spread whipped topping over top of the filling and smooth with an offset spatula.
3. Refrigerate for at least 4 hours, preferably overnight.

Recipe Notes:

• These French Silk Brownies contain raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it.

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