Description
Indulge in rich Chocolate Mousse Brownies, featuring a fudgy brownie base topped with light and airy chocolate mousse. Perfect for chocolate lovers, these decadent treats are sure to impress at any gathering!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for mousse)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
- In a medium saucepan, melt the unsalted butter and semi-sweet chocolate over low heat. Stir continuously until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the melted chocolate mixture into the bowl and mix well until the sugars are fully incorporated.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
- While the brownies are cooling, let’s prepare the chocolate mousse. Start by melting the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let it cool slightly.
- In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip; you want it to be light and fluffy.
- In another bowl, combine the cooled melted dark chocolate with the powdered sugar and vanilla extract. Mix until smooth.
- Gently fold the whipped cream into the chocolate mixture in three additions. Start by adding a third of the whipped cream to lighten the chocolate, then fold in the remaining whipped cream until no white streaks remain. This will create a light and airy mousse.
- Once the brownies are completely cooled, carefully remove them from the pan if you used parchment paper. If not, you can leave them in the pan.
- Spread the chocolate mousse evenly over the top of the brownies using a spatula. Make sure to cover the entire surface for a beautiful finish.
- Once the mousse is spread, you can refrigerate the brownies for at least 2 hours to allow the mousse to set. If you’re in a hurry, you can chill them for about 30 minutes, but the mousse will be softer.
- Before serving, you can garnish the top with chocolate shavings or a dusting of cocoa powder for an elegant touch.
- Once the mousse has set, take the brownies out of the refrigerator. Using a sharp knife, cut them into squares or rectangles, wiping the knife with a damp cloth between cuts for clean edges.
- Serve the brownies chilled or at room temperature. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream if you want to take it up a notch!
- Enjoy the rich, fudgy brownie base combined with the light and airy chocolate mousse. Each bite is a delightful experience that will surely impress your family and friends!
Notes
- For best results, ensure that the brownies are completely cooled before adding the mousse.
- You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes