Description
Indulge in these decadent Chocolate Mousse Brownies, featuring a rich, fudgy brownie base topped with a smooth and airy chocolate mousse. Perfect for a special dessert or any chocolate craving, this recipe combines classic baking and a creamy no-bake mousse for a delightful layered 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 your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal of brownies.
- Mix Butter and Sugar: In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract until the mixture is smooth and creamy.
- Combine Dry Ingredients: Sift the flour, unsweetened cocoa powder, salt, and baking powder together. Gradually add this dry mixture to the wet ingredients, stirring until the batter is smooth and has no lumps.
- Pour Batter: Pour the prepared brownie batter into the lined pan, spreading it evenly with a spatula for uniform baking.
- 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, indicating fudgy brownies.
- Cool Brownies: Remove the pan from oven and let the brownies cool completely on a wire rack to prepare for mousse topping.
- Heat Cream: In a saucepan over medium heat, warm the heavy cream until it just begins to simmer; do not let it boil.
- Melt Chocolate: Remove the cream from heat and immediately stir in the semi-sweet chocolate chips until they are fully melted and smooth.
- Add Sugar and Vanilla: Stir in the sugar and vanilla extract to the chocolate mixture, ensuring it is well blended.
- Cool and Whip Mousse: Let the chocolate mixture cool for 10-15 minutes. Then, using an electric mixer, whip the mixture until it forms soft peaks with a light and fluffy texture.
- Assemble and Chill: Spread the whipped mousse evenly over the cooled brownies. Refrigerate for at least 2 hours to allow the mousse to set firmly before serving.
Notes
- Ensure the brownies are completely cooled before adding the mousse to prevent melting.
- You can use dark or milk chocolate chips instead of semi-sweet for a different flavor profile.
- Use parchment paper with some overhang to easily lift the brownies out of the pan.
- For extra texture, sprinkle chopped nuts or chocolate shavings on top of the mousse before chilling.
- If you prefer a stiffer mousse, whip for a bit longer but watch carefully to avoid overwhipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
