Description
Delight in these rich and decadent Chocolate Mousse Brownies, featuring a fudgy brownie base topped with a silky, airy chocolate mousse. Perfect for special occasions or an indulgent treat, these brownies combine a classic baked brownie with a no-bake mousse topping, delivering layers of intense chocolate flavor and creamy texture.
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) to ensure it’s ready for baking the brownie base.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted unsalted 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 wet mixture, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to remove any lumps and evenly distribute ingredients.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, folding gently until just combined to avoid overmixing and ensure a tender brownie texture.
- Bake the Brownies: Pour the brownie batter evenly into a greased 9×9-inch baking pan. Bake for 20 to 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 before adding the mousse.
- Prepare Chocolate Mousse Base: Place the finely chopped semisweet chocolate into a heatproof bowl. Heat 1/2 cup of the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for one minute, then stir until smooth and glossy. Cool this mixture to room temperature.
- Whip the Cream: In a chilled bowl, whip the remaining 1/2 cup heavy cream along with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy whipped cream.
- Combine Mousse: Gently fold the whipped cream into the cooled chocolate mixture until fully incorporated, taking care not to deflate the mousse.
- Assemble the Brownies: Spread the prepared chocolate mousse evenly over the cooled brownie base in the pan.
- Chill to Set: Refrigerate the brownies for at least 2 hours, allowing the mousse topping to set firmly before serving.
Notes
- Ensure the brownies are completely cool before spreading the mousse to prevent it from melting.
- For best results, chill the bowl and beaters before whipping the cream to achieve stiffer peaks.
- Use a serrated knife to cut the brownies gently to keep layers intact.
- The mousse can be made a day ahead and refrigerated for convenience.
- If semisweet chocolate is not available, bittersweet or dark chocolate can be used for a richer mousse.
