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Chocolate French Silk Brownies

Ultra-fudgy chocolate brownies topped with a silky smooth French silk chocolate layer for the ultimate decadent dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Brownie Layer
  • 1 cup unsalted butter
  • 8 oz semi-sweet chocolate chopped
  • 1.5 cups granulated sugar
  • 0.5 cup brown sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp salt
French Silk Layer
  • 1 cup unsalted butter softened
  • 1.25 cups powdered sugar
  • 6 oz semi-sweet chocolate melted and cooled
  • 2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1 cup heavy whipping cream
Topping
  • 0.25 cup chocolate curls optional
  • 1 tbsp cocoa powder for dusting
  • 0.5 cup whipped cream optional

Equipment

  • Mixing bowls
  • 9x13 baking pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
  2. Melt butter and chopped chocolate together until smooth. Cool slightly.
  3. Whisk granulated sugar and brown sugar into the chocolate mixture. Add eggs one at a time, then stir in vanilla extract.
  4. Combine flour, cocoa powder, and salt in a separate bowl. Fold dry ingredients into wet ingredients until combined.
  5. Spread batter evenly into prepared pan and bake 28–32 minutes until set with moist crumbs remaining.
  6. Cool brownies completely on a wire rack.
  7. Beat softened butter until fluffy. Gradually add powdered sugar, melted chocolate, vanilla, and cocoa powder.
  8. Whip heavy cream to stiff peaks and gently fold into the chocolate mixture until smooth and silky.
  9. Spread French silk layer over cooled brownies and refrigerate for at least 2 hours.
  10. Garnish with chocolate curls and cocoa powder before slicing and serving chilled.

Notes

For the cleanest slices, chill thoroughly and wipe the knife clean between cuts. Store refrigerated for best texture.