Fudgy brownies topped with a decadently rich French silk pie filling, whipped cream and shaved chocolate… they’re the ultimate chocolate lovers dessert!
If you’re a chocolate lover, then I certainly have the dessert for you! A decadent combination of a fudgy brownie and smooth French silk pie… this easy dessert is absolutely going to be your new favorite!
Okay, I have to know… are you a chocaholic?
I’ve actually been thinking about different chocolate desserts, planning ahead with blog posts for the rest of the summer and into fall, which got me thinking about these two chocolate recipes… the insanely popular brownie bottom cookie dough cheesecake, and my new personal favorite, the rolo-stuffed skillet brownie!
You all have pinned, left comments, and sent emails about how much you love those two recipes, so I know at least some of you are as in love with chocolate as I am 😉
This recipe comes to you straight out of my fellow blogger Hayley’s new cookbook, Two in One Desserts! Hayley blogs over at The Domestic Rebel, and this is her second cookbook. She ROCKS!!
The whole concept behind her book is sweet treats comprised of two (or more!) classic dessert recipes, combined in one mega-awesome dessert! They’re all made semi-homemade, which is perfect for those of us with busy lives, and the recipes are so creative. Obviously there’s these French Silk Pie Brownies, but there’s also Donut Bread Pudding, Whoopie Pie Cake, Chocolate Chip Cookie Cheesecake Bars, S’Mores Cookies, and MORE!
These French Silk Pie Brownies are just fantastic! So fudgy on the bottom, silky smooth on the top… they’re perfect for anyone who loves chocolate!
I’ve always been a fan of French silk pie, but traditionally, it’s made with raw eggs in the pie filling, which can weird some people out. This amazing combination fixes both of those problems since the “crust” is brownies, and the filling is made egg-free!
Hayley’s recipe is written for a 9×13 pan full of brownies, but it can be made in an 8×8 pan as well, you’ll just have more filling on top (like in my photos). If you do want to make it in the 9×13 pan, make sure you buy a box mix that is large enough… most brands have a “family size” and some even mention the 9×13 pan size on the box. Either way, you can’t go wrong!
I hope you all give these awesome French Silk Pie Brownies a try, and don’t forget to pick up the Two in One Desserts cookbook!!
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Ingredients
BROWNIES:
- 1 box fudge brownie mix
FRENCH SILK PIE TOPPING:
- 4 oz German chocolate bar, finely chopped
- 4 Tbsp unsalted butter cubed
- 8 oz package cream cheese, at room temperature
- 2 cups confectioner's sugar
- 16 oz tub frozen whipped topping (like cool whip) thawed
- chocolate curls or shaved chocolate, for garnish optional
Instructions
- Prepare and bake the brownies according to package directions. Remove from oven and allow to cool completely.
- Microwave the German chocolate pieces and butter together in a large microwave-safe bowl on HIGH for 30 seconds. Stir, and then melt for another 15 seconds. Stir until smooth and melted.
- To the bowl with the chocolate, beat in the cream cheese and confectioner's sugar until combined. Fold in half of the whipped topping (8 oz).
- Spread the French silk filling over the brownies. Top with remaining whipped topping, and garnish with chocolate curls, if using.
- Refrigerate for at least 4 hours, or until set, before cutting into squares.
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Lash says
I made this dessert today for a family dinner. The best dessert i would say. So delicious & super easy to make. My family just loved it and wants me to make it again.
Sarah says
I made this for my family picnic and was a huge success! Delicious!
Becky says
Would it be okay to make these a day a head of time and keep in the fridge?
Amanda says
Yes, that should work well 🙂
Grace says
I made this for my husband for his birthday, instead of a cake. It was DELICIOUS……..he even had a second helping. Yes I would make this again.❤️❤️❤️❤️❤️
Brian says
This is one of the best desserts I have ever had and my family agrees. I use Ghirradeli dark chocolate brownie mix and either Ghirradeli or Lindt dark chocolate bars for the moose. I usually make two boxes of the brownie mix, which is perfect for a 9×13 and an 8×8 together. If you are going to make this dessert, you might as well make more. There is always enough moose to cover both, using this recipe, but it is a little thinner than hers. I also suggest making the brownies using the cake ingredient amounts. I think this makes the end result better. Bravo, Chunky Chef!
Jean says
Best is butter and milk verses oill and water
Aferdita says
Does it matter what kind of chocolate you use or does it have to be that German chocolate, I just don’t k is if the stores near me would have it
The Chunky Chef says
I’ve only made it as the recipe is written, but I think milk chocolate would be a good substitution
Heather says
Do you think semi sweet would work okay? I looked everywhere for German chocolate and milk chocolate and couldn’t find either! I didn’t think milk chocolate would be that hard to find. Thank you!
The Chunky Chef says
I’ve only made it as written, so I can’t say for certain, but I think it would work alright, just will probably be a little less sweet 🙂
Holly says
What size pan do I bake the brownies in?
The Chunky Chef says
I used an 8×8 pan, as mentioned in the post 🙂
Carol Burke says
Love some of your recipes. I started with the sloppy joe s which were a big hit. I am in the process of making your white chicken chili (for dinner tomorrow night) and have your lemon bars in the oven. French silk brownies are next!
Lori C says
I got this recipe from 12 Tomatoes (with your adapted name on it) and I had to look up the original recipe because they didn’t state what to do with the other 8oz of Cool Whip. Oh well, brought me to your site and I am ready to subscribe! Thanks so much. Am making this for a store meeting tomorrow. Wish me luck!
Roberta Redenbaugh says
What size pan is this baked in? I’m looking for the use of a 9 x 13 pan.
The Chunky Chef says
Hi Roberta, here’s an excerpt from the post about the pan size… “Hayley’s recipe is written for a 9×13 pan full of brownies, but it can be made in an 8×8 pan as well, you’ll just have more filling on top (like in my photos). If you do want to make it in the 9×13 pan, make sure you buy a box mix that is large enough… most brands have a “family size” and some even mention the 9×13 pan size on the box. Either way, you can’t go wrong!”
Jacque says
What size pan? 9×13? Do you use a large box of brownie or should they be a thin layer?
The Chunky Chef says
This recipe is mainly for the topping, so you use whichever size box of brownies you’d like and follow those package instructions.
Sarah says
Can you freeze these?
The Chunky Chef says
I haven’t tested freezing this recipe, so I can’t say for certain, but I think it would freeze alright. If you do some experimenting, I’d love to know how it turns out 🙂
Christy says
I made these for my coworkers and everyone loved them! Soooooo good!
Christy says
I just discovered you this week and can not wait to try this and your other recipes! I used your link and bought all 3 cookbooks for $40 on Amazon! Yay! Best part of the holidays for me is baking for my family and friends. Thanks so much 😊
Donna says
This is so good! I made the large pan of brownies.Can I freeze a couple of squares? Will that change texture of the silk pie part?
The Chunky Chef says
So glad you love them! I think it should be okay, without any alterations to the texture.
Sophie says
Tried this, and couldn’t be happier. Loved the recipe. Thank you so much!
Michele says
Is there a substitution for the German chocolate bar? I am not having any luck finding it in any of the grocery stores near me….I have looked in 3 already.
The Chunky Chef says
I haven’t tested it without the German chocolate, but I think milk chocolate would be a decent substitute.
Ben says
Super tasty but waaay too much sugar I literally halved it and it was still quite sweet. Cutting down on the sugar made it perfect
Heather says
This looks delicious. This is French silk pie filling on top
Of a brownie.
But your recipe calls for a German chocolate baking
Bar for the filling. I am confused . I do not know if French
Silk pies call for German chocolate. So I am really
Confused. Please let me know by e-mailing me
at midnight0675@frontier.com
The Chunky Chef says
Thank you, it’s not an authentic French silk pie… it’s a spin on it from a friend’s cookbook. The recipe is correct, just not 100% authentic 🙂
Chris says
Wow…Delicious! I ended up making a 9″ x 13″ pan using 1 box of brownie mix and doubling the recipe. Also spread the whipped topping over the top to balance out the richness and it worked out perfectly!
Jon Golsteyn says
I tried these this past weekend.They are delicious.I ate 2 big brownies and then I froze the rest of them.I wanted more,but I will have to wait until next week to have another one.This recipe is great,and easy to make.The french silk part is awesome,and the brownie part and whipped cream compliment it perfectly.This recipe is a keeper,it’s a 10.Thanks.