Description
Indulge in these decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a light, airy chocolate mousse. Perfect for chocolate lovers craving a dessert that’s both satisfying and elegant, these brownies combine classic baking with a creamy mousse topping to create a luscious 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 the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Mix butter and sugar: In a large bowl, combine the melted unsalted butter and granulated sugar, mixing thoroughly until well blended.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until the batter is smooth and homogenous.
- Combine dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture, stirring until just smooth and no lumps remain.
- Pour and spread batter: Transfer the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Bake brownies: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating fudgy texture.
- Cool brownies: Remove the pan from oven and allow the brownies to cool completely on a wire rack before adding the mousse.
- Heat cream: In a saucepan over medium heat, warm the heavy cream until it begins to simmer—small bubbles will form around the edges but do not boil.
- Melt chocolate: Remove from heat and immediately stir in semi-sweet chocolate chips until fully melted and the mixture becomes smooth and glossy.
- Add sugar and vanilla: Stir in the sugar and vanilla extract well to incorporate.
- Cool and whip mousse: Allow the chocolate mixture to cool for 10-15 minutes, then whip with an electric mixer until soft peaks form, creating a light, fluffy mousse texture.
- Assemble and chill: Spread the whipped chocolate mousse over the cooled brownie layer evenly. Refrigerate for at least 2 hours to allow the mousse to set firmly before serving.
Notes
- Ensure brownies are completely cooled before adding the mousse to prevent melting the topping.
- Use parchment paper overhang to easily lift brownies out of the pan for neat slicing.
- For a richer mousse, use high-quality semi-sweet chocolate chips or chopped chocolate.
- Store brownies in the refrigerator for up to 3 days, covered to maintain freshness.
- Let refrigerated brownies sit at room temperature for 10 minutes before serving for best texture.
