Description
Decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a light, airy chocolate mousse. Perfect for gatherings, these brownies combine the dense texture of classic brownies with the smooth creaminess of mousse for an irresistible dessert.
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 the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan.
- Mix Wet Ingredients: In a medium bowl, whisk together melted butter and granulated sugar until smooth and well combined.
- Add Eggs and Vanilla: Beat in eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to ensure even mixing and no lumps.
- Mix Batter: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender texture.
- Bake Brownies: Pour the batter evenly into the prepared baking pan. 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 the brownies to cool completely in the pan.
- Prepare Chocolate Mousse: Place the chopped semisweet chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for one minute to melt, then stir until smooth and glossy. Allow this chocolate mixture to cool to room temperature.
- Whip Remaining Cream: In a chilled mixing bowl, whip the remaining 1/2 cup heavy cream with powdered sugar and vanilla extract until firm peaks form.
- Fold Mousse: Gently fold the whipped cream into the cooled chocolate mixture, combining thoroughly but carefully to maintain fluffy texture.
- Assemble Brownies: Spread the chocolate mousse evenly over the cooled brownie base in the pan.
- Chill: Refrigerate the assembled brownies for at least 2 hours, allowing the mousse topping to set properly before serving.
Notes
- Ensure brownies are completely cooled before adding mousse to prevent melting.
- Use good quality semisweet chocolate for the richest flavor.
- The mousse can be prepared a day in advance to save time.
- Store brownies covered in the refrigerator and consume within 3 days for best freshness.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
