Description
Decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a creamy, airy chocolate mousse. This elegant dessert combines the best of both worlds with a perfect balance of dense chocolate cake and light, fluffy mousse, ideal for special occasions or a luxurious treat.
Ingredients
Scale
For the Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Chocolate Mousse:
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Mix Wet Ingredients for Brownies: In a large bowl, combine the melted unsalted butter with granulated sugar until fully blended for a smooth texture.
- Add Eggs and Flavor: Beat in the two large eggs along with the teaspoon of vanilla extract until the mixture is smooth and creamy.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder to ensure no lumps and even distribution.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until the brownie batter is smooth and consistent without overmixing.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake for 20-25 minutes. Check doneness with a toothpick inserted into the center; it should come out with a few moist crumbs but not wet batter.
- Cool Brownies: Remove the pan from the oven and let the brownies cool completely on a wire rack while still in the pan.
- Heat Cream for Mousse: In a saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, taking care not to boil.
- Melt Chocolate: Remove the cream from heat and immediately stir in the semi-sweet chocolate chips until the mixture is smooth and all chocolate has completely melted.
- Add Sugar and Vanilla: Stir in the tablespoon of sugar and teaspoon of vanilla extract to enhance flavor and sweetness.
- Cool and Whip Mousse: Allow the chocolate mixture to cool for 10-15 minutes at room temperature. Then, whip it with an electric mixer until it reaches soft peaks for a light, airy texture.
- Assemble and Chill: Spread the whipped chocolate mousse evenly over the cooled brownies in the pan. Refrigerate for at least 2 hours to let the mousse set firmly before serving.
Notes
- Ensure brownies are completely cooled before adding mousse to prevent melting and merging of layers.
- Use high-quality chocolate chips for a richer mousse flavor.
- For easier removal, let the brownies chill fully and use the parchment paper to lift them out of the pan.
- Can be stored covered in the refrigerator for up to 3 days.
- Optional: Garnish with fresh berries or a dusting of cocoa powder before serving.
