Description
Indulge in rich, fudgy Chocolate Mousse Brownies that combine a dense brownie base with a silky, creamy chocolate mousse topping. These decadent treats are perfect for gatherings or a special dessert, offering a satisfying contrast of textures and intense chocolate flavor.
Ingredients
Scale
Brownie Base
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/4 tsp salt
Chocolate Mousse Topping
- 4 oz (113g) semisweet chocolate, finely chopped
- 1 cup (240ml) heavy cream, divided
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the sugar and butter mixture, mixing thoroughly after each addition. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to ensure there are no lumps.
- Make Brownie Batter: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing.
- Bake the Brownie Base: Pour the batter evenly into the prepared pan and spread it out. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- Make Chocolate Mousse Mixture: Place the chopped semisweet chocolate in a heatproof bowl. Heat 1/2 cup of the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. Allow this mixture to cool to room temperature.
- Whip Cream: In a chilled bowl, whip the remaining 1/2 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form for a light and airy texture.
- Combine Mousse: Gently fold the whipped cream into the cooled chocolate mixture until fully combined to create a smooth mousse.
- Assemble the Dessert: Spread the chocolate mousse evenly over the cooled brownies in the baking pan.
- Chill to Set: Refrigerate the assembled brownies for at least 2 hours or until the mousse topping is set and firm.
Notes
- Make sure the brownies are completely cooled before spreading the mousse to prevent it from melting.
- For best results, chill the bowl and beaters prior to whipping the cream to achieve stiff peaks more easily.
- You can substitute semisweet chocolate with dark chocolate if you prefer a richer mousse topping.
- Store the brownies covered in the refrigerator and consume within 3 days for optimal freshness.
- Use a sharp knife warmed in hot water to cut clean slices of the mousse brownies.
