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French Silk Brownies

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By Betty Crocker Kitchens
Updated Sep 1, 2017
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A classic pie takes a new shape, guaranteed to satisfy the biggest chocoholics! A fudge brownie layer is topped with silky chocolate filling and finished off with picture-perfect sweet whipped cream swirls that everyone will fall for.

French Silk Brownies

  • Prep Time 35 min
  • Total 4 hr 0 min
  • Servings 24
  • Ingredients 12
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Ingredients

Brownies

Filling

  • 1 package (8 oz) cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup unsweetened baking cocoa
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla

Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons miniature semisweet chocolate chips

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • Step 
    2
    Make brownie batter as directed on box. Stir in 1/2 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • Step 
    3
    In large bowl, beat Filling ingredients with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate about 2 hours or until set.
  • Step 
    4
    When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form.
  • Step 
    5
    Spoon whipped cream into decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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