Description
Decadent Chocolate Mousse Brownies that combine a rich, fudgy brownie base with a light and airy chocolate mousse topping. This dessert is perfect for chocolate lovers looking for a luscious treat with a creamy finish.
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 the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix butter and sugar: In a large bowl, combine the melted butter and granulated sugar until fully blended, creating a smooth base for the brownie batter.
- Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract until the mixture is smooth and homogeneous for a rich texture.
- Combine dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder to eliminate lumps and ensure even distribution in the batter.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients while stirring continuously until the batter is smooth and free of lumps.
- Bake the brownies: Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, indicating perfect fudginess.
- Cool brownies: Remove the pan from the oven and allow the brownies to cool completely on a wire rack within the pan to set the texture before adding the mousse.
- Heat cream: In a saucepan over medium heat, warm the heavy cream until it begins to simmer, taking care not to boil.
- Melt chocolate: Remove the heated cream from the stove and stir in the semi-sweet chocolate chips until fully melted and the mixture is smooth and glossy.
- Add sugar and flavor: Stir in the sugar and vanilla extract to enhance the mousse’s sweetness and aroma.
- Cool and whip mousse: Let the chocolate mixture cool for 10-15 minutes, then whip with an electric mixer until soft peaks form, creating a light and airy mousse 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
- Ensure brownies are completely cooled before adding mousse to prevent melting.
- Use high-quality chocolate chips for the best flavor.
- For a firmer mousse, refrigerate overnight.
- Serve chilled for optimal texture and flavor.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
