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Chocolate Mousse Brownies

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Chocolate Mousse Brownies combine a rich, fudgy brownie base, a smooth and airy chocolate mousse layer, and a glossy ganache topping, making them the ultimate indulgence for chocolate lovers.

Ingredients

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

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

4 oz (115g) semisweet chocolate, finely chopped

1/2 cup (120ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
  2. In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
  3. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  4. Pour the brownie batter into the prepared pan and smooth it out with a spatula.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.
  6. In a separate bowl, heat the milk until just steaming and pour it over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Let it cool to room temperature (it should still be fluid but no longer warm).
  7. In another bowl, whip the heavy cream with the powdered sugar until soft peaks form.
  8. Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated. Be careful not to deflate the mousse.
  9. Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours, or until the mousse is set.
  10. For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate, let it sit for 2-3 minutes, then stir until smooth and glossy.
  11. Pour the ganache over the mousse layer and spread it evenly with an offset spatula.
  12. Refrigerate for another hour, or until the ganache is firm.
  13. Once the ganache has set, slice the brownies into squares and serve. Enjoy!

Notes

Add a teaspoon of vanilla extract or espresso powder for extra flavor complexity in the brownie base or mousse.

You can use milk chocolate instead of semisweet chocolate, but it will make the mousse and ganache sweeter.

Ensure that the mousse is gently folded to maintain its airy texture.

If you prefer, you can prepare these brownies a day ahead of time and store them in the fridge to enhance the flavors.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-mousse-brownies/