Description
These Chocolate Mousse Brownies combine a rich, fudgy brownie base with a light and creamy chocolate mousse topping. Baked to perfection, the brownies are dense yet moist, and the silky mousse adds a luscious finish, making this dessert an irresistible treat perfect for any occasion.
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). This will ensure the oven is hot and ready when the batter is mixed.
- Mix Butter and Sugar: In a medium bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and creamy, which helps create a tender brownie texture.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition. Then stir in the vanilla extract for flavor.
- Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to avoid lumps and ensure even mixing.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, which could make the brownies tough.
- Bake the Brownies: Pour the batter into a greased 9×9-inch baking pan, spreading it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow brownies to cool completely in the pan.
- Prepare Chocolate Mousse Topping: Place the chopped semisweet chocolate in a heatproof bowl. Heat 1/2 cup of the heavy cream in a saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for about a minute, then stir until the mixture is smooth and glossy. Allow to cool to room temperature.
- Whip the Cream: Using a chilled bowl, whip the remaining 1/2 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy texture.
- Fold Mousse: Gently fold the whipped cream into the cooled chocolate mixture, blending carefully to maintain the airy mousse consistency.
- Assemble and Chill: Spread the mousse evenly over the cooled brownies in the pan. Refrigerate for at least 2 hours or until the mousse is firm and set before serving.
Notes
- Ensure the brownies are completely cooled before spreading the mousse to prevent melting.
- Use a heatproof bowl for melting chocolate to avoid overheating or burning.
- For best results, whip the heavy cream in a chilled bowl to achieve stiff peaks.
- You can substitute semisweet chocolate with dark chocolate for a more intense flavor.
- Store leftovers covered in the refrigerator and consume within 3 days.
