Description
These Chocolate Mousse Brownies combine a rich, fudgy brownie base with a light, airy chocolate mousse layer topped with a smooth ganache. Perfect for chocolate lovers seeking a decadent dessert with multiple textures and intense chocolate flavor.
Ingredients
Scale
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Chocolate Mousse:
- 1 1/2 cups (350ml) heavy whipping cream, chilled
- 8 oz (225g) semisweet chocolate, finely chopped
- 3 tbsp (45ml) milk
- 2 tbsp (25g) powdered sugar
For the Ganache Topping:
- 4 oz (115g) semisweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, allowing an overhang on the sides for easy removal later.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined, ensuring a consistent mixture.
- Add Dry Ingredients: Sift in the cocoa powder, all-purpose flour, salt, and baking powder, then gently fold these into the wet ingredients just until the mixture is uniform with no streaks. Avoid overmixing to keep the brownies tender.
- Bake the Brownie Layer: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie base to cool completely in the pan.
- Make the Mousse Base: Heat the milk gently in a small saucepan over low heat until steaming. Pour the hot milk over the chopped semisweet chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir until the chocolate melts completely and the mixture is smooth. Allow it to cool to room temperature.
- Whip the Cream: In a separate bowl, beat the chilled heavy whipping cream and powdered sugar together until soft peaks form to create a light, fluffy texture.
- Fold to Combine: Stir a spoonful of the whipped cream into the cooled chocolate mixture to loosen it, then gently fold in the remaining whipped cream until fully combined and airy, taking care not to deflate the mousse.
- Assemble Mousse Layer: Spread the chocolate mousse evenly over the cooled brownie base with a spatula. Refrigerate for at least 2 hours to set the mousse layer properly.
- Make the Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes, then stir until smooth and glossy.
- Add Ganache Topping: Pour the ganache evenly over the chilled mousse layer and smooth the surface with an offset spatula. Return the pan to the refrigerator for 1 hour or until the ganache firms up.
- Slice and Serve: Once fully set, use the parchment overhang to lift the dessert from the pan. Slice into squares using a clean, sharp knife, wiping the knife between cuts to maintain neat edges before serving.
Notes
- Use parchment paper with an overhang to easily remove brownies from the pan without breaking.
- Do not overmix the brownie batter to ensure a tender texture.
- Chilling the mousse layer thoroughly is essential for proper setting before adding ganache.
- Wiping the knife between slices yields clean, precise brownie squares.
- For a richer mousse, use higher quality semisweet chocolate with at least 60% cocoa.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Mousse Brownies, chocolate dessert, mousse brownies, layered dessert, fudge brownies, ganache topping
