Introduction

French Silk Brownies offer a rich, decadent twist on the classic brownie with a smooth, silky chocolate ganache topping. These fudgy brownies are perfect for satisfying any chocolate craving and are surprisingly easy to make at home.

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

Tips & Variations

Use high-quality semisweet chocolate for the ganache to enhance the rich flavor.
For an extra fudgy texture, avoid overbaking and check the brownies a few minutes before the recommended time.
Add a pinch of espresso powder to the batter to intensify the chocolate taste without adding coffee flavor.
Top with chopped nuts or a sprinkle of sea salt on the ganache for a delightful crunch and contrast.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If chilled, allow the brownies to come to room temperature or warm gently before serving to soften the ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, milk chocolate can be used, but it will make the ganache sweeter and less intense. Adjust the sugar in the batter if you prefer a less sweet brownie overall.

How do I know when the brownies are done baking?

Insert a toothpick in the center of the brownies; it should come out with moist crumbs but not wet batter. This ensures the brownies are fudgy but fully cooked.

French Silk Brownies Recipe

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★★★★★

4.7 from 78 reviews

Indulge in these rich and decadent French Silk Brownies, featuring a fudgy cocoa-infused base topped with a smooth and glossy semisweet chocolate ganache. Perfectly balanced with buttery undertones and a silky finish, these brownies offer a luxurious dessert experience that’s simple to make and irresistibly delicious.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Ganache Topping

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

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the brownies don’t stick.
Combine butter and sugar: In a large bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and well combined.
Add dry ingredients: Whisk in the unsweetened cocoa powder, salt, and baking powder, making sure all dry ingredients are fully incorporated.
Incorporate eggs and vanilla: Beat in the eggs one at a time to maintain proper texture, then stir in the vanilla extract for flavor.
Mix in flour: Gradually add the all-purpose flour, mixing just until combined to avoid overworking the batter which can make brownies tough.
Spread batter: Pour and evenly spread the brownie batter into the prepared baking pan.
Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating a fudgy texture.
Prepare ganache: While the brownies bake, place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream and unsalted butter in a small saucepan over medium heat until it just begins to simmer, careful not to boil.
Combine ganache: Pour the hot cream mixture over the chopped chocolate and let it sit undisturbed for 5 minutes to melt the chocolate, then whisk until the ganache is smooth and glossy.
Cool brownies and apply ganache: Remove brownies from the oven and let them cool slightly in the pan. Pour the warm ganache evenly over the brownies.
Set ganache and serve: Spread the ganache evenly across the surface and allow the brownies to cool completely so the ganache sets firmly before cutting into squares and serving.

Notes

Do not overmix the batter after adding flour to keep brownies tender and fudgy.
Make sure the heavy cream is hot but not boiling to prevent the ganache from becoming grainy.
Allow brownies to cool completely for the ganache to set properly, which makes slicing easier and cleaner.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For an extra chocolate boost, sprinkle some chopped nuts or chocolate chips over the ganache before it sets.

Keywords: French silk brownies, fudgy brownies, chocolate ganache brownies, rich brownies, homemade brownies, dessert recipe