Dessert

French Silk Brownies Recipe

ByZoe Lane February 10, 2026February 10, 2026

Introduction

French Silk Brownies are rich, fudgy treats topped with a silky chocolate ganache that adds an extra layer of indulgence. Perfect for chocolate lovers, these brownies offer a decadent combination of smooth texture and deep cocoa flavor.

The image shows a close-up of three thick square slices of a layered chocolate dessert on a white plate set against a white marbled surface. Each slice has three visible layers: a dark, crumbly chocolate base; a smooth, medium brown creamy middle layer; and a top layer of light, fluffy white cream. On top, there are pieces of broken dark chocolate scattered, with some chocolate crumbs decorating the surface. The edges of the dessert are clean-cut, showing the neat separation between layers, with some crumbs on the plate near the bottom slice. The setting looks bright and clean, highlighting the rich textures and colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

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 your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan to prepare it for the batter.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth.
Step 3: Add the cocoa powder, salt, and baking powder to the butter mixture. Whisk until everything is fully incorporated.
Step 4: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Step 5: Gradually add the flour, mixing just until combined. Avoid overmixing to ensure the brownies stay tender.
Step 6: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
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 butter in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Step 10: Pour the hot cream mixture over the chopped chocolate. Let it sit for 5 minutes, then whisk until the ganache is smooth and glossy.
Step 11: Once the brownies have cooled slightly in the pan, pour the warm ganache evenly over the top and spread gently.
Step 12: Allow the brownies to cool completely so the ganache sets before cutting into squares and serving.

Tips & Variations

For an extra fudgy texture, use a combination of half butter and half vegetable oil in the batter.
Try adding a pinch of espresso powder to enhance the chocolate flavor without adding coffee taste.
Swap the semisweet chocolate with bittersweet or dark chocolate for a richer ganache.
Sprinkle chopped nuts or sea salt on the ganache before it sets for added crunch and flavor contrast.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving chilled brownies, allow them to come to room temperature or warm briefly to soften the ganache.

How to Serve

The image shows a dessert cut into square pieces, placed closely on a white rectangular plate over a white marbled texture. Each piece has three clear layers: a thick, dark brown, crumbly-looking base layer, followed by a lighter brown chocolate mousse middle layer that appears smooth and creamy, and topped with a thick, fluffy white cream layer. On the top cream layer, there are chunks of dark chocolate unevenly scattered with some finely grated chocolate sprinkled around. One piece is slightly separated from the rest, showing the texture of the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cocoa powder instead of chocolate in the ganache?

Ganache typically requires chocolate for its smooth texture and flavor. Using only cocoa powder will not give the same creamy consistency. It’s best to use chopped chocolate as directed.

How can I tell when the brownies are done baking?

Insert a toothpick into the center of the brownies. They are done when the toothpick comes out with moist crumbs but not wet batter. This ensures a fudgy center without being undercooked.