Description
This Decadent Chocolate Mousse Brownies recipe combines a rich, fudgy brownie base with a light and airy chocolate mousse topping, creating an indulgent dessert perfect for any chocolate lover. The recipe yields 16 brownies, featuring a blend of bittersweet chocolate and cocoa powder for deep chocolate flavor, topped with a creamy mousse that sets perfectly after chilling.
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 chopped bittersweet chocolate
- 1 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to ensure easy removal of the brownies.
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt ½ cup unsalted butter along with 8 ounces bittersweet or semi-sweet chocolate, stirring continuously until the mixture is smooth. Remove from heat and allow to cool slightly.
- Combine Eggs and Sugar: In a large bowl, whisk together 1 cup granulated sugar and 2 large eggs until the mixture is well combined and slightly thickened. Add the cooled chocolate and butter mixture, followed by 1 teaspoon vanilla extract, stirring until smooth.
- Add Dry Ingredients: Gently fold in ½ cup all-purpose flour and ¼ cup unsweetened cocoa powder into the wet mixture just until combined. Avoid overmixing to keep the brownies tender. Pour the batter evenly into the prepared baking pan.
- 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. Remove from oven and allow the brownies to cool in the pan as you prepare the mousse.
- Melt Chocolate for Mousse: In a heatproof bowl, melt 8 ounces chopped bittersweet chocolate over a pot of simmering water using the double boiler method, stirring until smooth. Remove from heat and let it cool slightly.
- Whip Cream: In a separate bowl, whip 1 cup heavy cream until soft peaks form, creating a smooth and airy texture.
- Incorporate Chocolate into Cream: Gently fold the cooled melted chocolate into the whipped cream until fully combined, forming a luscious mousse topping.
- Assemble and Chill: Once the brownie base is completely cooled, evenly spread the chocolate mousse over the top. Refrigerate the assembled brownies for at least 2 hours, or until the mousse has set firmly.
- Serve: After chilling, slice the brownies into 16 squares. Optionally, garnish with shaved chocolate, a dollop of whipped cream, or fresh berries for an elegant presentation.
Notes
- Use high-quality bittersweet chocolate for the best flavor depth.
- Allow the brownie base to cool completely before adding the mousse to prevent melting.
- Do not overmix the batter to maintain a tender brownie texture.
- Chilling time can be extended overnight for firmer mousse topping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
