Dessert

French Silk Brownies Recipe

ByLily Cross February 10, 2026February 10, 2026

Introduction

French Silk Brownies are rich, fudgy treats topped with a silky chocolate ganache. This decadent dessert combines a dense cocoa brownie base with a smooth, creamy chocolate glaze for an irresistible chocolate experience.

A white plate holds four square dessert pieces, each with three clear layers: a dark brown crumbly base, a middle light brown creamy mousse layer, and a top thick white whipped cream layer. On top of the whipped cream, there are chunks of milk chocolate and small bits of chocolate crumbs scattered around. The slices are neatly cut, revealing the soft texture of the mousse against the firmer base. The plate is set on a white marbled 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 your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until fully combined and smooth.
Step 3: Add the cocoa powder, salt, and baking powder to the butter mixture, whisking until everything is incorporated evenly.
Step 4: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5: Gradually fold in the all-purpose flour, mixing gently until just combined. Be careful not to overmix to keep the brownies tender.
Step 6: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Step 7: Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and let cool slightly.
Step 8: While the brownies bake, prepare the ganache. Place the chopped semisweet chocolate in a heatproof bowl.
Step 9: Heat the heavy cream and 2 tablespoons of unsalted butter in a small saucepan over medium heat until it just begins to simmer. Avoid boiling.
Step 10: Pour the hot cream and butter mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate.
Step 11: Whisk the mixture gently until smooth and glossy, creating a silky ganache.
Step 12: Pour and spread the ganache evenly over the warm brownies in the pan.
Step 13: Allow the brownies to cool completely so the ganache sets before cutting into squares and serving.

Tips & Variations

For an extra fudgy texture, replace half of the all-purpose flour with almond flour.
Try adding a pinch of espresso powder to the batter to intensify the chocolate flavor.
Use dark chocolate for the ganache for a richer, slightly bitter contrast.
To keep ganache smooth, stir gently and avoid introducing air bubbles when whisking.

Storage

Store the brownies covered at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave for a warm, soft treat, or enjoy chilled for a firmer texture.

How to Serve

A square dessert with three clear layers sits on a white plate over a white marbled surface. The bottom layer is dark brown and crumbly, looking like a rich chocolate crust. The middle layer is a thick, smooth light brown mousse. The top layer is a fluffy, white cream that covers the mousse completely. On top of the cream, there are chunks of dark chocolate scattered evenly across the surface along with small chocolate shavings sprinkled around. The dessert is cut into four pieces, with two pieces separated slightly, showing the 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, milk chocolate can be used for the ganache, but it will be sweeter and less intense than semisweet chocolate. Adjust sugar accordingly if desired.

How do I know when the brownies are done baking?

Insert a toothpick into the center; it should come out with moist crumbs but not wet batter. This ensures the brownies remain fudgy and not overcooked.