Ingredients

1 box chewy fudge brownie mix (18.3 oz, Duncan Hines Family Size)

2 eggs (or as called for on box)

3 tablespoons water (or as called for on box)

2/3 cup vegetable oil (or as called for on box)

6 ounces semi-sweet chocolate chips or baking bar (finely chopped)

4 tablespoons unsalted butter

8 ounces cream cheese (room temperature)

1 3/4 cups powdered sugar

2 teaspoons vanilla extract

8 ounces frozen whipped topping (thawed)

8 ounces whipped topping (thawed)

Chocolate bar shavings (semi-sweet or dark)

Instructions

Step 1: Spray a 9×9 baking pan with non-stick spray and line it with parchment paper for easy removal.

Step 2: Prepare the brownie mix according to the box instructions using eggs, water, and oil. Pour the batter into the prepared pan and bake as directed until a toothpick inserted comes out clean. Allow the brownies to cool completely.

Step 3: Melt the semi-sweet chocolate and butter together in the microwave in 30-second increments, stirring between each, until smooth. Let this mixture cool completely.

Step 4: Beat the room temperature cream cheese on medium speed for 1-2 minutes until light and fluffy.

Step 5: Gradually add the powdered sugar, beating on low speed until the mixture is smooth with no lumps.

Step 6: Add the vanilla extract and the cooled chocolate mixture, then beat until fully incorporated and fluffy.

Step 7: Gently fold in 8 ounces of the thawed frozen whipped topping using a spatula until no white streaks remain.

Step 8: Spread the French silk cream evenly over the cooled brownies. Top with the remaining 8 ounces of whipped topping.

Step 9: Chill the assembled dessert in the refrigerator for 1-2 hours until set. Before serving, sprinkle with chocolate shavings.

Tips & Variations

For a richer chocolate flavor, use a dark chocolate baking bar instead of semi-sweet chocolate chips.

You can substitute the frozen whipped topping with fresh whipped cream for a lighter texture.

Line the pan with overhanging parchment paper for easy lifting and cleaner slices.

Chill the brownies well before spreading the French silk layer to prevent mixing.

Storage

Store the French Silk Pie Brownies covered in the refrigerator for up to 4 days. Keep them chilled to maintain the creamy topping’s texture. When ready to serve, you can let them sit at room temperature for a few minutes for softer bites. Avoid freezing, as the whipped topping may separate upon thawing.

FAQs

Can I substitute the cream cheese with mascarpone?

Yes, mascarpone can be used for a slightly different, creamier texture with less tang, which works well in this recipe.

Do I have to use a brownie mix or can I make brownies from scratch?

You can definitely make brownies from scratch if you prefer; just use a chewy fudge brownie recipe and follow the same baking and cooling instructions before adding the French silk topping.