Chocolate Mousse Brownies
Indulge your sweet tooth and treat yourself to these rich and decadent Chocolate Mousse Brownies—one bite and you'll be hooked!
Ingredients
For the Brownie Base:
- 1/2 cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup 40g unsweetened cocoa powder
- 1/2 cup 65g all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Chocolate Mousse:
- 1 1/2 cups 350ml heavy whipping cream, chilled
- 8 oz 225g semisweet chocolate, finely chopped
- 3 tbsp 45ml milk
- 2 tbsp 25g powdered sugar
For the Ganache Topping:
- 4 oz 115g semisweet chocolate, finely chopped
- 1/2 cup 120ml heavy cream
Instructions
- Make the Brownie Base
- Preheat the oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- In a mixing bowl, whisk together melted butter, granulated sugar, eggs, and vanilla until smooth.
- Sift in cocoa powder, flour, salt, and baking powder. Gently fold until just combined. Avoid overmixing.
- Pour the batter into the pan and smooth it out. Bake for 20-25 minutes until a toothpick comes out with a few moist crumbs. Let it cool completely.
- Prepare the Chocolate Mousse
- Heat milk until steaming, then pour over chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth. Cool to room temperature.
- Whip heavy cream with powdered sugar until soft peaks form.
- Gently fold the cooled chocolate into the whipped cream. Spread over the brownie base and refrigerate for at least 2 hours.
- Top with Ganache
- Place chopped chocolate in a bowl. Heat cream until simmering, then pour over the chocolate. Let it sit for 2-3 minutes, then stir until smooth.
- Pour the ganache over the mousse layer and spread evenly. Refrigerate until firm.
Notes
Notes:
For a twist, sprinkle chopped nuts or berries on top before refrigerating for added texture and flavor.
For a twist, sprinkle chopped nuts or berries on top before refrigerating for added texture and flavor.