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
Ingredients
Brownies
- 1 box Betty Crocker™ Fudge Brownie Mix
- Water, vegetable oil and eggs called for on brownie mix box
- 1/2 cup miniature semisweet chocolate chips
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
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Step1Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
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Step2Make 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.
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Step3In 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.
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Step4When 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.
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Step5Spoon 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
Tips from the Betty Crocker Kitchens
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