French Silk Pie Brownies
Fudgy brownies topped with a silky, mousse-like chocolate layer and whipped cream. A decadent combination of two classic desserts in one irresistible treat.
Servings: 16 brownies
Calories: 481kcal
Equipment
- 9x9 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Offset spatula
Ingredients
Brownie Layer
- 1 box chewy fudge brownie mix 18.3 oz, Duncan Hines Family Size
- 2 eggs or as called for on box
- 3 tablespoons water or as called for on box
- ⅔ cup vegetable oil or as called for on box
French Silk Layer
- 6 ounces semi-sweet chocolate chips or baking bar finely chopped
- 4 tablespoons unsalted butter
- 8 ounces cream cheese room temperature
- 1 ¾ cups powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces frozen whipped topping thawed
Top Layer
- 8 ounces whipped topping thawed
- chocolate bar shavings semi-sweet or dark
Instructions
- Spray a 9x9 baking pan with non-stick spray and line with parchment paper for easy removal.
- Prepare brownie mix according to box instructions with eggs, water, and oil. Pour into prepared pan and bake according to box directions until toothpick comes out clean. Cool completely.
- Melt 6 ounces chocolate and 4 tablespoons butter in microwave in 30-second increments, stirring between each. Let cool completely.
- Beat 8 ounces room temperature cream cheese on medium speed for 1-2 minutes until light and fluffy.
- Add 1 3/4 cups powdered sugar gradually, beating on low until smooth with no lumps.
- Add 2 teaspoons vanilla and the cooled chocolate. Beat until incorporated and fluffy.
- Fold in 8 ounces thawed whipped topping with a spatula until no white streaks remain.
- Spread French silk mixture evenly over cooled brownies. Top with remaining 8 ounces whipped topping.
- Chill 1-2 hours until set. Top with chocolate shavings before serving.
Notes
Cream Cheese: Must be fully softened to avoid lumps. Let sit at room temperature for 1 hour.
Chocolate: Must be completely cooled before adding to cream cheese mixture.
Storage: Refrigerate up to 5 days. Freeze individual brownies up to 2 months.
Pan Size: Use 9x9 for thick brownies or 9x13 for thinner brownies with more servings.
Nutrition
Calories: 481kcal | Carbohydrates: 51g | Protein: 5g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 168mg | Potassium: 117mg | Fiber: 1g | Sugar: 40g | Vitamin A: 334IU | Calcium: 45mg | Iron: 2mg