Chocolate French Silk Brownies
These rich and fudgy brownies with a fluffy whipped cream topping provide a decadent dessert perfect for potlucks and gatherings.
Ingredients
Brownie Base
- 1 cup unsalted butter, softened Unsalted gives better control of salt; omit extra salt if using salted butter.
- 2 cups granulated sugar
- 4 large eggs Room-temperature eggs beat in more easily.
- 1 cup unsweetened cocoa powder Natural or Dutch-process; both work.
- 1 teaspoon alcohol-free vanilla extract
- 1 cup all-purpose flour For gluten-free, use a 1:1 blend.
- 1/4 teaspoon salt
Whipped Topping
- 1 cup heavy cream Chill mixing bowl for best results.
- 1 cup powdered sugar
- 1 teaspoon alcohol-free vanilla extract For whipped cream.
- 1 container Cool Whip (8 oz) Can replace with homemade stabilized whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line it with parchment if desired.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in cocoa powder and alcohol-free vanilla extract until combined.
- Fold in flour and salt just until no streaks remain; do not overmix.
- Pour batter into the prepared pan and smooth the top.
Baking
- Bake for 20–25 minutes, until the edges are set but the center remains fudgy. A toothpick should come out with a few moist crumbs.
- Let the brownies cool completely in the pan (1–2 hours).
Topping
- In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and alcohol-free vanilla extract, then beat to stiff peaks.
- Spread whipped cream evenly over cooled brownies and top with Cool Whip.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Store covered in the refrigerator for up to 3–4 days. For longer storage, freeze uncut brownies, wrapped tightly. Avoid freezing after topping with Cool Whip.