Description
Decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a smooth, airy chocolate mousse. This delightful dessert combines the dense texture of brownies with the lightness of mousse, perfect for chocolate lovers seeking an indulgent 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: 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 butter and granulated sugar, stirring until well incorporated for a smooth base.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and uniform, creating a creamy batter.
- Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the wet mixture, stirring until just combined to maintain lightness.
- Pour and Spread Batter: Pour the brownie batter into the prepared baking pan and evenly spread it to the edges for uniform baking.
- Bake Brownies: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, indicating fudgy texture.
- Cool Brownies: Remove the pan from the oven and let the brownies cool completely on a wire rack to room temperature before adding mousse.
- Heat Cream for Mousse: In a saucepan, heat the heavy cream over medium heat until it begins to simmer, ensuring it is hot but not boiling.
- Melt Chocolate: Remove the saucepan from heat and stir in the semi-sweet chocolate chips until fully melted and the mixture is smooth and glossy.
- Add Sugar and Vanilla: Stir in the sugar and vanilla extract thoroughly to enhance the mousse’s flavor.
- Cool and Whip Mousse Base: Allow the chocolate mixture to cool for 10-15 minutes. Once cooled, whip it using an electric mixer until soft peaks form, giving the mousse its airy texture.
- Assemble and Chill: Spread the whipped chocolate mousse evenly over the cooled brownies. Refrigerate for at least 2 hours to allow the mousse to set firmly before serving.
Notes
- Make sure the brownies are completely cool before spreading the mousse to prevent it from melting.
- Use high-quality semi-sweet chocolate chips for a richer flavor in the mousse.
- You can substitute heavy cream with whipping cream if preferred.
- For easier removal, ensure parchment paper slightly overhangs the edges of the baking pan.
- This dessert can be stored covered in the refrigerator for up to 3 days.
