Description
Decadent Chocolate Mousse Brownies feature a rich, fudgy brownie base topped with a smooth, airy chocolate mousse and finished with a glossy ganache topping. This delightful dessert combines multiple chocolate textures and flavors, perfect for chocolate lovers looking to impress with an elegant yet approachable treat.
Ingredients
Scale
For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Chocolate Mousse:
- 1 1/2 cups heavy whipping cream, chilled
- 8 oz semisweet chocolate, finely chopped
- 3 tbsp milk
- 2 tbsp powdered sugar
For the Ganache Topping:
- 4 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined, ensuring a proper base for the brownies.
- Add Dry Ingredients: Sift the unsweetened cocoa powder, all-purpose flour, salt, and baking powder into the wet mixture. Gently fold the ingredients together just until combined to keep the batter light and avoid overmixing.
- Bake the Brownie Layer: Pour the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely before proceeding.
- Make the Mousse Base: Heat the milk until steaming (not boiling), then pour it over the finely chopped semisweet chocolate. Let it sit for a few minutes to melt the chocolate, then stir gently until the mixture is smooth and glossy.
- Whip the Cream: In a cold mixing bowl, beat the chilled heavy whipping cream with powdered sugar until soft peaks form, creating a light and airy texture essential for mousse.
- Fold to Combine: Stir a spoonful of the whipped cream into the chocolate mixture to lighten it, then gently fold in the rest of the whipped cream carefully to maintain the mousse’s fluffy structure.
- Assemble Mousse Layer: Spread the prepared mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours to allow the mousse to set firmly.
- Make the Ganache: Heat the heavy cream until it begins to simmer. Pour it over the finely chopped semisweet chocolate and let it stand for a few minutes, then stir until smooth and shiny.
- Add Ganache Topping: Pour the ganache over the chilled mousse layer and use a spatula to smooth the surface. Refrigerate for an additional hour to set the ganache.
- Slice and Serve: Carefully lift the brownies out of the pan using the parchment paper. Slice into 9 squares and serve chilled for the best texture and flavor.
Notes
- Ensure the brownies are completely cooled before adding the mousse layer to prevent melting or sogginess.
- Use high-quality semisweet chocolate for richer flavor in mousse and ganache.
- For easier slicing, chill the brownies thoroughly before cutting.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
