French Silk Brownies add layers of whipped topping and chocolate mousse on top of a rich, fudgy brownie base to create the ultimate dessert for chocolate lovers!
½cupsemi-sweet chocolate morsels,melted and cooled
16ouncesCool Whip,thawed and divided
Instructions
Preheat oven to 350 degreees. Grease the bottom of a 9-inch baking dish with baking spray and set aside (or line with parchment paper).
In a saucepan, add butter and heat over medium until melted. Turn off heat and add chocolate morsels and sugar. Blend until chocolate is melted.
Add eggs, one at a time, then fold in vanilla extract. Add cocoa powder, flour, salt and baking powder just until combined (do not over mix).
Pour batter into baking dish and bake for 40 minutes. Remove from oven and cool completely.
For the topping, beat cream cheese with powdered sugar and vanilla extract until smooth. Blend in melted chocolate, then fold in half of the Cool whip until blended.
Spread the mixture over the cooled brownies until smooth. Spread the remaining 8 ounces of Cool whip over the top of the french silk topping. Cover loosely with plastic wrap and refrigeratre for at least 4 hours. Top with chocolate shavings and serve cold.
Notes
Refrigerator: Cover the brownies loosely with plastic wrap and store them in the refrigerator for up to 3 days.
Freezer: You’ll want to cover the brownies with both plastic wrap and foil, and store them in the freezer for up to 2 months. Thaw the brownies overnight in the fridge before serving.
I recommend using a 2 or 3-inch deep baking pan or dish to fit the three layers. Anything less than 2 inches deep, you should cut the amount of ingredients in half for the French Silk layer.