Description
Delight in these decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a light and creamy chocolate mousse. Perfectly baked and chilled to set, these layered brownies make an elegant dessert for any occasion.
Ingredients
Scale
For the brownie base:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the chocolate mousse:
- 1 cup heavy cream (chilled)
- 1 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional toppings:
- Chocolate shavings
- Cocoa powder
- Whipped cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the brownie batter: In a mixing bowl, combine the melted unsalted butter, granulated sugar, eggs, and vanilla extract. Stir until well blended. Add in unsweetened cocoa powder, all-purpose flour, salt, and baking powder, mixing until fully combined into a smooth batter.
- Bake the brownies: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter. Remove from oven and allow the brownies to cool completely in the pan.
- Prepare the chocolate mousse: Melt the semi-sweet chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring thoroughly each time until smooth. Let the melted chocolate cool slightly to avoid melting the whipped cream.
- Whip the cream: In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Combine chocolate and whipped cream: Gently fold the cooled melted chocolate into the whipped cream mixture until fully incorporated and no streaks remain, creating the mousse.
- Assemble the brownies: Spread the prepared chocolate mousse evenly over the cooled brownie base in the pan, creating a smooth top layer.
- Chill to set: Refrigerate the assembled brownies for at least 2 hours, allowing the mousse to set firmly before slicing.
- Serve: Slice the mousse-topped brownies into 9 squares. Optionally garnish with chocolate shavings, a dusting of cocoa powder, or a dollop of whipped cream before serving.
Notes
- Ensure brownies are completely cooled before adding mousse to prevent melting and mixing of layers.
- For cleaner slices, chill the entire pan before cutting and warm your knife slightly for smooth cuts.
- These brownies store well in the refrigerator for up to 4 days if kept covered.
