Description
Delight in rich, fudgy brownies topped with a smooth, airy chocolate mousse in this indulgent Chocolate Mousse Brownies recipe. Combining a classic brownie base with a luscious homemade mousse, this dessert offers a perfect balance of dense chocolate flavor and creamy texture that’s ideal for any special occasion or sweet craving.
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). Grease a 9×9-inch baking pan.
- Mix Wet Ingredients: In a medium bowl, whisk together melted butter and granulated sugar until smooth and combined.
- Add Eggs and Flavoring: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse flavor throughout the batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt for even distribution and to avoid lumps.
- Mix Dry into Wet: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined to prevent overmixing and maintain a tender texture.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
- Make Chocolate Mousse Base: Place the finely chopped semisweet chocolate in a heatproof bowl. Heat 1/2 cup of the heavy cream in a saucepan just until it begins to simmer. Pour the hot cream over the chocolate and let sit for one minute, then stir until smooth. Let this mixture cool to room temperature to prepare for folding.
- Whip Cream for Mousse: In 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 airy texture for the mousse.
- Combine Mousse Components: Gently fold the whipped cream into the cooled chocolate mixture, blending carefully to keep the mousse smooth and fluffy.
- Assemble the Dessert: Spread the prepared chocolate mousse evenly over the cooled brownie base ensuring full coverage.
- Chill to Set: Refrigerate the assembled brownies for at least 2 hours or until the mousse is fully set and firm enough for serving.
Notes
- Allow the brownies to cool completely before adding the mousse to prevent melting.
- For a richer flavor, use high-quality semisweet chocolate.
- Stiff peaks in whipped cream are essential to maintain mousse structure.
- You can make this dessert a day ahead; just keep it refrigerated until serving.
- Use a sharp knife dipped in hot water for clean brownie slices.
