Description
Indulge in these decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a smooth, airy chocolate mousse. Perfect for chocolate lovers looking for a luscious dessert that combines two classic textures in one irresistible treat.
Ingredients
Scale
Brownie Base
- ½ cup unsalted butter
- 8 ounces bittersweet or semi-sweet chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
Chocolate Mousse Topping
- 8 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and make removal easier.
- Melt Butter and Chocolate: In a medium saucepan over low heat, melt ½ cup of unsalted butter together with 8 ounces of bittersweet or semi-sweet chocolate, stirring continuously until smooth and fully combined. Remove from heat and allow to cool slightly to prevent cooking the eggs when added.
- Mix Sugar and Eggs: In a large mixing bowl, whisk together 1 cup of granulated sugar and 2 large eggs until the mixture is combined and slightly frothy, which will help give structure to the brownies.
- Combine Wet Ingredients: Add the cooled melted chocolate and butter mixture to the sugar and eggs, then stir in 1 teaspoon of vanilla extract. Mix until smooth and well incorporated.
- Add Dry Ingredients: Gently fold in ½ cup of all-purpose flour and ¼ cup of unsweetened cocoa powder just until no streaks remain. Avoid overmixing to keep the brownies tender and fudgy.
- Bake the Brownie Base: Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool in the pan while preparing the mousse layer.
- Melt Chocolate for Mousse: Using a double boiler method, melt 8 ounces of chopped bittersweet chocolate in a heatproof bowl over a pot of simmering water. Stir gently until smooth, then remove from heat and let cool slightly.
- Whip Cream: In a separate chilled bowl, whip 1 cup of heavy cream until soft peaks form. This will create the light and airy texture needed for the mousse.
- Fold Chocolate into Cream: Gently fold the slightly cooled melted chocolate into the whipped cream until fully incorporated, being careful to maintain the fluffy texture.
- Assemble and Chill: Once the brownie base has cooled completely, pour the chocolate mousse topping evenly over the brownies. Spread smoothly and refrigerate for at least 2 hours or until the mousse layer is set.
- Serve: After chilling, slice the brownies into 16 squares. Optionally garnish with shaved chocolate, fresh whipped cream, or fresh berries to enhance presentation and flavor before serving.
Notes
- Ensure the melted chocolate mixture is cooled before adding to eggs to avoid curdling.
- Do not overmix batter after adding flour to maintain moist and tender brownies.
- Use high-quality bittersweet chocolate for best flavor in both brownie and mousse layers.
- Chill brownies thoroughly to set the mousse topping firmly before slicing.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
