Description
Indulge in these decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a light and airy chocolate mousse. Perfect for dessert lovers craving a layered chocolate treat that’s both elegant and easy to make.
Ingredients
Scale
For the Brownie Base:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Chocolate Mousse:
- 1 cup heavy whipping cream
- 1 1/4 cups semi-sweet chocolate chips
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional Toppings:
- Shaved chocolate
- Cocoa powder
- Whipped cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Make the Brownie Batter: In a mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add eggs and vanilla extract, beating until fully incorporated. Stir in unsweetened cocoa powder, all-purpose flour, salt, and baking powder just until combined, careful not to overmix.
- Bake the Brownies: Spread the batter evenly into the prepared pan and bake for 20 to 22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow the brownies to cool completely before adding the mousse layer.
- Melt the Chocolate for Mousse: Melt the semi-sweet chocolate chips using a double boiler or microwave in 30-second intervals, stirring between each until smooth. Set aside to cool slightly.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream together with powdered sugar and vanilla extract until soft peaks form.
- Combine Chocolate and Cream: Gently fold the cooled melted chocolate into the whipped cream until the mixture is smooth and evenly combined, creating the mousse.
- Assemble the Dessert: Spread the chocolate mousse evenly over the cooled brownie base.
- Chill to Set: Refrigerate the assembled brownies for at least 2 hours to allow the mousse layer to fully set.
- Serve: Cut the chilled brownies into squares and garnish with shaved chocolate, cocoa powder, or whipped cream, if desired, before serving.
Notes
- You can prepare the brownie base a day in advance and store it covered at room temperature.
- For enhanced chocolate depth, add a teaspoon of espresso powder to the brownie batter or a splash of coffee to the mousse.
- Ensure the chocolate is slightly cooled before folding into the whipped cream to prevent it from melting the cream.
- Use parchment paper for easy removal and cleaner cuts.
