French Silk Brownies

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French Silk Brownies – Classic French Silk Pie turned into fudgy brownies topped with a silky chocolate mousse and whipped cream.

If you have been here before, you know that one of my all time favorite desserts is Homemade Brownies. And if I had to pick a favorite pie, I think it is French Silk Pie. So today we are combining them into one epic brownie that chocolate lovers will go crazy for.

Fudgy brownies, silky chocolate mousse, whipped cream and then topped with more chocolate. A must for anyone who loves chocolate.

French silk brownie on a napkin

 

French Silk Brownies

It is no surprise that I make a homemade brownie for these, because they are just my favorite. But you could definitely use a shortcut and use a box mix. You really just need an 8 inch pan of brownies that you top with French Silk pie.

And you could even make Homemade Brownie Mix to have in your pantry anytime you want to make these or any other brownie recipe…..Chocolate Mousse Brownies maybe?

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Oil – any neutral flavored oil (avocado oil, canola oil, vegetable oil)
  • Unsweetened Chocolate
  • Eggs
  • Granulated Sugar – I used Imperial Sugar
  • Flour
  • Baking Powder Salt
  • Butter
  • Vanilla Extract
  • Heavy Cream
  • Powdered Sugar – I used Imperial Sugar
  • Mini Chocolate Chips/Chocolate Shavings
French silk brownie on a napkin

How To Make French Silk Brownies

  1. Start by making your brownies. In a bowl mix together melted chocolate and oil until smooth. Beat in eggs and sugar until well combined. Fold in flour, baking powder and salt until just mixed together. Pour into prepared pan. Bake until a tester comes out mostly clean. Remove from the oven and let cool completely before starting the next step.
  2. In a large bowl using an electric mixer or a stand mixer, beat butter and sugar until light and fluffy; about 2 minutes. Gradually mix in cooled chocolate.
  3. Add vanilla and mix until well combined. Add 1 egg at a time, beating for 2 minutes on medium high after each egg. Spread mixture over cooled brownies.
  4. Finally make the whipped cream by whipping heavy cream until you have mostly stiff peaks. Add in powdered sugar and vanilla and beat to stiff peaks. Spread over chocolate silk layer.
  5. Sprinkle with mini chocolate chips or chocolate shavings.
  6. Let the brownies chill for about 1 hour for the layers to firm up and then slice to serve.
French silk brownie on a napkin

Pasteurized Eggs

Yes, the chocolate layer has raw eggs in it. You will want to use pasteurized eggs. Don’t worry if you can’t find them in the grocery store they are super easy to make on your own!

To make pasteurized eggs you fill a pot with water to cover the eggs.  Slowly bring the temperature up to 140 degrees and keep it there for 3 minutes.  You want to use a thermometer for this to make sure you get the right temperature.  Too hot and you will scramble the eggs and then your pie will just be gross. So now that we know French Silk Pie is safe to eat, let’s move on

French silk brownie on a napkin

Recipe Tips

  • Store leftover brownies covered in an airtight container in the fridge. They will last for 3-4 days.
  • When making brownies be careful not to over mix when you add the flour. You want to fully beat the eggs in, that is what gives it the nice crackly top. But as soon as the white flour treats disappear, you want to stop mixing. This will give you the best fudgy texture for your brownies.
  • Be careful not to over bake. If your tester comes out completely clean, they are already fully down and by the time they cool they will more than likely be dry. You want crumbs on your tester, just not actual batter. Remember when you take the pan out of the oven it is still super hot, and so are the brownies, they take a while to cool, and are still cooking even out of the oven.
  • You can make the brownies a day ahead and top with the French silk pie topping the day you want to serve.

More Must Try Brownie Recipes

French Silk Brownies - Classic French Silk Pie turned into fudgy brownies topped with a silky chocolate mousse and whipped cream.
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French Silk Brownies

By Erin
French Silk Brownies – Classic French Silk Pie turned into fudgy brownies topped with a silky chocolate mousse and whipped cream.
Prep: 20 minutes
Cook: 25 minutes
Additional Time: 1 hour
Total: 1 hour 45 minutes
Servings: 12

Ingredients 

Brownies

  • 2 ounce unsweetened chocolate, melted
  • 1/3 cup vegetable oil
  • 2 whole large eggs
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Chocolate Mousse Layer

  • 1 1/2 ounce unsweetened chocolate, melted and cooled
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 whole large pasteurized eggs

Whipped Cream

  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions 

  • Preheat oven to 350°F. Line an 8×8-inch baking pan with foil, parchment paper, or grease and flour pan. Set aside.
  • Prepare brownies. In a bowl mix together melted chocolate and oil until smooth. Beat in eggs and sugar until well combined. Fold in flour, baking powder and salt until just mixed together.
  • Pour into prepared pan. Bake for 20-25 minutes until a tester comes out mainly clean. Remove from oven and cool completely.
  • Once brownies are completely cool prepare the chocolate layer. In a large bowl using an electric mixer or a stand mixer, beat butter and sugar until light and fluffy; about 2 minutes.
  • Gradually mix in cooled chocolate.  Add vanilla and mix until well combined.
  • Add 1 egg at a time, beating for 2 minutes on medium high after each egg. Spread mixture over cooled brownies.
  • Using a mixer beat heavy cream until soft peaks. Add sugar and vanilla and mix until stiff peaks.
  • Spread over chocolate layer. Sprinkle with chocolate chips or shaved chocolate pieces.
  • Place in refrigerator for at least 1 hour until set. Slice and serve.

Notes

I used Imperial Sugar for this recipe

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 46g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 138mg | Fiber: 2g | Sugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 12
Calories: 406
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**I have an ongoing relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.

About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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3 Comments

  1. My oldest saw me tweet this recipe this morning and has already made a request! Makes me wonder what he actually does at work!!! We love French silk anything! Thanks, Erin.