Dessert

French Silk Brownies Recipe

ByElla Hart February 10, 2026February 10, 2026

Introduction

French Silk Brownies are a decadent treat combining the rich, fudgy texture of classic brownies with a silky chocolate ganache topping. This recipe is perfect for anyone craving a luscious chocolate dessert that’s sure to impress.

The dessert is a three-layered square chocolate mousse cake placed on a white plate, resting on a white marbled surface. The bottom layer is dark and crumbly like a rich chocolate cookie crust. The middle layer is a smooth, thick milk chocolate mousse with a soft texture and light brown color. The top layer is white whipped cream, soft and fluffy, spread evenly with slight peaks. On top of the whipped cream, there are various chunky pieces of dark chocolate arranged as decoration, along with small dark chocolate crumbs scattered lightly over the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.75 cup unsalted butter (melted)
1.5 cup granulated sugar
0.5 cup unsweetened cocoa powder
0.5 teaspoon salt
0.75 teaspoon baking powder
2 large eggs
1 teaspoon vanilla extract
0.5 cup all-purpose flour
6 ounces semisweet chocolate (chopped)
0.5 cup heavy cream
2 tablespoons unsalted butter

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prepare it for the batter.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Step 3: Add the cocoa powder, salt, and baking powder to the bowl. Whisk until fully incorporated.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Gradually mix in the flour until just combined. Be careful not to overmix to keep the brownies tender.
Step 6: Spread the batter evenly in the prepared baking pan.
Step 7: Bake for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Step 8: While the brownies bake, prepare the ganache. Place chopped semisweet chocolate in a heatproof bowl.
Step 9: Heat the heavy cream and butter in a small saucepan over medium heat until it begins to simmer. Avoid boiling.
Step 10: Pour the hot cream mixture over the chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.
Step 11: Once the brownies are out of the oven, allow them to cool slightly in the pan before pouring the warm ganache on top.
Step 12: Spread the ganache evenly over the brownies. Let them cool completely before cutting into squares and serving.

Tips & Variations

For an extra rich flavor, use high-quality semisweet chocolate with at least 60% cocoa content.
Try adding a handful of chopped nuts or chocolate chips into the batter for added texture.
If you prefer a dairy-free version, substitute butter and cream with plant-based alternatives.
To achieve a glossy ganache, make sure the cream is hot but not boiling before combining with the chocolate.

Storage

Store the French Silk Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Before serving chilled brownies, let them come to room temperature or warm slightly to soften the ganache.

How to Serve

A three-layer dessert cut into square slices sits on a white rectangular plate on a white marbled surface. The bottom layer is dark and crumbly cake, the middle is a smooth light brown mousse-like filling, and the top layer is fluffy white cream. On top of the white cream are large chunks of chocolate and small chocolate shavings scattered around. The edges of the dessert are cleanly cut, showing the distinct layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can substitute milk chocolate for semisweet, but the ganache will be sweeter and less intense in chocolate flavor.

How do I know when the brownies are done?

The brownies are done when a toothpick inserted in the center comes out with moist crumbs but not wet batter. This ensures a fudgy texture without being underbaked.