Ingredients
Method
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving enough overhang to lift the brownies out later.
- Combine the butter with both chocolates in a microwave-safe bowl and heat in short intervals, stirring frequently, until completely smooth.
- Stir the sugar into the melted chocolate mixture, then mix in the eggs one at a time. Add the vanilla, salt, and cocoa powder before folding in the flour just until no dry streaks remain.
- Spread the batter evenly into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted near the edge comes out with a few moist crumbs. Cool the brownies completely in the pan.
- Place the chocolate for the filling into a microwave-safe bowl and melt in short bursts, stirring after each heating until smooth. Allow it to cool for about 5 minutes.
- Beat the softened cream cheese until creamy, then blend in the melted chocolate and vanilla until smooth and fully combined.
- Gently fold half of the whipped topping into the chocolate mixture until light and fluffy.
- Spread the chocolate silk filling evenly over the cooled brownies, then smooth the remaining whipped topping over the filling.
- Finish with generous chocolate shavings over the top for decoration.
- Refrigerate the brownies for at least 1 hour before slicing into 24 squares and serving chilled.
Nutrition
Notes
These layered brownies are even better after chilling, giving the chocolate filling time to become perfectly silky. They're an easy make-ahead dessert that's always a favorite for holidays and celebrations.