Introduction

French Silk Brownies are a decadent twist on classic brownies, featuring a rich, silky chocolate ganache topping that melts in your mouth. These moist and fudgy treats are perfect for chocolate lovers seeking an indulgent dessert.

French Silk Brownies Recipe - Recipe Image

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 lightly flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Step 3: Add cocoa powder, salt, and baking powder to the mixture. Whisk until fully incorporated.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Gradually fold in the all-purpose flour until just combined. Be careful not to overmix.
Step 6: Spread the batter evenly into 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 the chopped semisweet chocolate in a heatproof bowl.
Step 9: Heat the heavy cream and 2 tablespoons unsalted butter in a small saucepan over medium heat until it just starts to simmer. Avoid boiling.
Step 10: Pour the hot cream mixture over the chopped chocolate. Let it sit for 5 minutes, then whisk gently until smooth and glossy.
Step 11: Once the brownies come out of the oven, allow them to cool slightly in the pan.
Step 12: Pour the warm ganache over the brownies and spread evenly.
Step 13: Let the brownies cool completely before cutting into squares and serving.

Tips & Variations

Use high-quality semisweet chocolate for a richer ganache flavor.
For extra texture, sprinkle chopped nuts over the ganache before it sets.
Replace half of the all-purpose flour with almond flour for a slightly nutty taste and chewy texture.
Make sure not to overbake to keep the brownies moist and fudgy.

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 refrigerated brownies, allow them to come to room temperature or warm them briefly to soften the ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semisweet chocolate for the ganache?

Yes, dark chocolate can be used instead of semisweet for a more intense chocolate flavor. Adjust the sweetness to your preference.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. They are done when it comes out with moist crumbs but not wet batter to ensure fudgy brownies.

French Silk Brownies Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

Indulge in these rich and silky French Silk Brownies, featuring a fudgy chocolate base topped with a smooth, glossy chocolate ganache. This dessert combines a dense cocoa-infused brownie with a creamy chocolate topping, creating the perfect balance of texture and flavor, ideal for any chocolate lover’s craving.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 brownies 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

Brownie Batter

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

Chocolate Ganache

6 ounces semisweet chocolate (chopped)
0.5 cup heavy cream
2 tablespoons unsalted butter

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the brownies don’t stick.
Mix Butter and Sugar: In a large bowl, whisk together the melted unsalted butter and granulated sugar until fully combined, creating a smooth base for the brownie batter.
Add Dry Ingredients: Stir in the unsweetened cocoa powder, salt, and baking powder. Whisk thoroughly until the mixture is smooth and evenly mixed.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time to maintain a consistent texture, then stir in the vanilla extract to enhance flavor.
Add Flour: Gradually fold in the all-purpose flour, mixing just until combined to avoid overmixing, which can make brownies tough.
Spread Batter in Pan: Spread the prepared brownie batter evenly into the greased and floured pan, smoothing the top with a spatula.
Bake Brownies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating fudgy brownies.
Prepare Ganache: While the brownies bake, place chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream and 2 tablespoons of unsalted butter in a small saucepan over medium heat until it starts to simmer—do not boil.
Combine Chocolate and Cream: Pour the hot cream mixture over the chopped chocolate. Let sit for 5 minutes, then whisk until the ganache is smooth, silky, and glossy.
Cool and Top Brownies: Once brownies are out of the oven, allow them to cool slightly in the pan. Then, pour the warm ganache evenly over the surface and spread it out with a spatula.
Final Cooling: Let the brownies cool completely so the ganache sets properly before cutting into squares and serving.

Notes

Do not overmix the batter after adding flour to avoid dense brownies.
Make sure the ganache is not too hot when poured over brownies to prevent melting the base.
Allow brownies to cool fully before slicing for cleaner cuts.
Use good quality semisweet chocolate for best ganache texture and flavor.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: French silk brownies, chocolate brownies, ganache brownies, fudgy brownies, baked dessert