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Chocolate Mousse Brownies Recipe

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★★★★★

5 from 76 reviews

Indulge in these decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a light and airy chocolate mousse layer, finished with a glossy ganache topping. Perfect for chocolate lovers craving a multi-textured dessert that’s both elegant and satisfying.

Ingredients

Scale

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

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

Ganache Topping

  • 4 oz (115g) semisweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a slight overhang for easy removal of the brownies later.
  2. Make the Brownie Batter: In a large bowl, whisk the melted butter, granulated sugar, eggs, and vanilla extract together until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Sift the cocoa powder, flour, salt, and baking powder into the wet ingredients. Gently fold the dry mixture in until there are no streaks, being careful not to overmix.
  4. Bake the Brownie Layer: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 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.
  5. Make the Mousse Base: Heat the milk in a small saucepan over low heat until steaming. Pour the hot milk over the chopped chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir until smooth and fully melted. Let cool to room temperature.
  6. Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream and powdered sugar until soft peaks form.
  7. Fold to Combine: Stir a spoonful of the whipped cream into the cooled chocolate mixture to loosen it. Gently fold in the remaining whipped cream until the mousse is fully blended and airy, taking care not to deflate it.
  8. Assemble Mousse Layer: Spread the chocolate mousse evenly over the completely cooled brownie base using a spatula. Refrigerate the pan for at least 2 hours to let the mousse set.
  9. Make the Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it starts to simmer. Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes. Stir until the ganache is smooth and glossy.
  10. Add Ganache Topping: Pour the ganache 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 is firm.
  11. Slice and Serve: Once fully set, use the parchment paper overhang to lift the dessert from the pan. Slice with a clean, sharp knife, wiping the blade between cuts for neat edges. Serve chilled.

Notes

  • Ensure the brownie base is completely cool before adding mousse to prevent melting.
  • Use high-quality semisweet chocolate for a richer flavor.
  • Chill bowls and beaters thoroughly when whipping cream for best results.
  • For easier slicing, warm the knife slightly between cuts.
  • This dessert is best served within 2 days for optimal freshness and texture.

Keywords: Chocolate mousse brownies, layered chocolate dessert, fudgy brownies with mousse, homemade chocolate mousse brownies, ganache topped brownies

Find it online: https://victoriablair.com/chocolate-mousse-brownies-recipe/