Description
These Chocolate Mousse Brownies combine a rich, fudgy brownie base with a light and airy chocolate mousse topping, creating a decadent dessert perfect for any chocolate lover. The brownies are baked until moist and tender, then topped with a homemade chocolate mousse that sets beautifully in the refrigerator.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Chocolate Mousse Topping
- 1 1/2 cups heavy whipping cream
- 8 oz semisweet chocolate
- 3 tbsp milk
- 2 tbsp powdered sugar
Instructions
- Preheat and prepare batter: Preheat the oven to 350°F (175°C). In a mixing bowl, combine melted butter and granulated sugar until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to incorporate flavor evenly.
- Combine dry ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently until fully combined without overmixing.
- Bake the brownies: Pour the batter into a greased 9×13 inch baking dish, spreading it evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool completely at room temperature.
- Prepare the chocolate mousse: Melt the semisweet chocolate and milk together in a double boiler or microwave until smooth, stirring to combine. Chill the heavy whipping cream and then whip it until soft peaks form. Gently fold the melted chocolate mixture into the whipped cream until well combined, creating a smooth mousse.
- Assemble and chill: Spread the chocolate mousse evenly over the cooled brownie base. Refrigerate the assembled dessert for at least 3 hours to allow the mousse to set before serving.
Notes
- Ensure the brownies are completely cooled before spreading the mousse to prevent melting and sliding of the mousse layer.
- For a firmer mousse, chill the mixing bowl and beaters before whipping the cream.
- You can substitute semisweet chocolate with dark chocolate for a more intense flavor.
- Store leftover brownies in the refrigerator, covered, and consume within 3 days for best freshness.
