French Silk Brownies with Brownie Mix
These French silk brownies with brownie mix feature a fudgy base topped with a creamy chocolate silk layer and whipped topping. An easy make ahead chocolate dessert everyone loves.
Servings: 18
Ingredients
- 1 16.3 oz fudge brownie mix + ingredients on box , I used Betty Crocker
- 1/2 cup miniature semi-sweet chocolate chips
Filling
- 8 ounces cream cheese , softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 4 ounces semi-sweet chocolate baking bar , chopped into small pieces
- 1/4 cup unsalted butter
- 8 ounces Cool Whip , thawed
Topping
- 8 ounces Cool Whip , thawed
- 1/2 cup miniature semi-sweet chocolate chips
Instructions
- Heat oven to 350°F and spray the bottom of a 13x9 inch baking pan with cooking spray.
- Make brownie batter as directed on box and stir in the 1/2 cup miniature semi-sweet chocolate chips. Spread batter in pan and bake 22-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely, about an hour.
Filling
- In a large mixing bowl, beat cream cheese and vanilla extract until smooth and creamy. Add powdered sugar and mix again to combine.
- In a small microwave safe bowl, or bain-marie on stovetop, melt chopped chocolate bar with butter in intervals until melted, stirring well until smooth. Cool slightly.
- Add melted chocolate mixture slowly to the cream cheese mixture and stir until combined. Gently fold in Cool Whip. Spread over brownies then refrigerate 2 hours until set.
Topping
- Spread whipped topping over top of chocolate silk layer and garnish with chocolate chips.
Notes
Note: If using Betty Crocker Fudge Brownie mix like I did, you will need 2 Tablespoons water, 1/2 cup vegetable oil and 2 eggs.
You can use homemade whipped cream if preferred for the final topping but I would not use it for the filling.
Store: Cover and refrigerate up to 4 days. Do not freeze.