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French Silk Brownies

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These French Silk Brownies combine fudgy brownies with a rich, creamy French silk chocolate layer and a fluffy Cool Whip topping. It's a decadent, easy-to-make dessert that's perfect for any occasion.

Ingredients

1 box brownie mix (not prepared)

1 egg

5 1/2 tablespoons unsalted butter (melted)

1/4 cup milk

8 ounces cream cheese (at room temperature)

1 teaspoon vanilla extract

2 cups powdered sugar

4 ounces semi-sweet chocolate

1/4 cup unsalted butter (cubed)

8 ounces Cool Whip

8 ounces Cool Whip (for topping)

Chocolate shavings or mini chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F. Grease a 11x7-inch (2-quart) glass baking dish with non-stick cooking spray.
  2. In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk. Stir until smooth.
  3. Spread the brownie batter into the prepared baking dish and bake at 350°F for 25-28 minutes. A toothpick inserted into the center should come out clean when done.
  4. Remove the brownies from the oven and allow them to cool completely to room temperature.
  5. For the French silk layer, beat the cream cheese and vanilla extract in a large mixing bowl with an electric mixer until smooth and creamy.
  6. Add the powdered sugar and mix until fully combined.
  7. In a small microwave-safe bowl, heat the semi-sweet chocolate and unsalted butter in 30-second intervals, stirring between each interval until melted.
  8. Add the melted chocolate and butter mixture to the cream cheese mixture and stir until fully combined.
  9. Gently fold in the Cool Whip until smooth and incorporated.
  10. Spread the French silk mixture over the cooled brownies.
  11. Top with the remaining 8 ounces of Cool Whip.
  12. For a decorative touch, sprinkle with chocolate shavings or mini chocolate chips if desired.
  13. Slice and serve!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • To freeze, wrap tightly in plastic wrap and store in a freezer-safe container for up to 2-3 months.
  • Allow frozen brownies to thaw in the refrigerator overnight before serving.
  • Use a warm knife to slice the brownies cleanly without smearing the layers.
  • Can be made with milk chocolate instead of semi-sweet chocolate for a sweeter flavor.
  • Nutty variation: Add chopped walnuts or pecans to the brownie batter for added crunch.
  • Mint chocolate variation: Add a teaspoon of peppermint extract to the French silk layer for a minty twist.
  • For a non-dairy alternative, use dairy-free whipped topping or coconut whipped cream.

Nutrition

Find it online: https://recipesbyjanet.com/french-silk-brownies/