Description
These Chocolate Mousse Brownies feature a rich, fudgy brownie base topped with a smooth, airy chocolate mousse for an indulgent dessert experience. The combination of dense brownie and light mousse creates a delightful texture contrast, perfect for any chocolate lover.
Ingredients
Units
Scale
Brownie Layer
- 1 1/2 cups (187.5 g) all-purpose flour
- 1 tablespoon cornstarch
- 1/3 cup (39 g) Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- 3/4 cup (1 1/2 sticks / 170 g) unsalted butter
- 2 teaspoons vanilla extract
Mousse Layer
- 1 1/2 cups (357 g) heavy whipping cream, cold, divided
- 1 cup chocolate chips, semi-sweet (or your preference)
- Chocolate curls, for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, ensuring some overhang for easy removal of the baked brownies.
- Mix Dry Ingredients for Brownies: In a large bowl, whisk together the all-purpose flour, cornstarch, Dutch-processed cocoa powder, baking powder, and kosher salt. Set this mixture aside.
- Beat Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, granulated sugar, unsalted butter, and vanilla extract. Beat on medium speed until the mixture becomes light and fluffy, enhancing the brownie’s texture.
- Combine Wet and Dry Mixtures: Turn off the mixer and add the dry flour mixture. Turn the mixer on low speed and mix just until all ingredients are well incorporated, taking care not to overmix.
- Bake the Brownie Layer: Pour the batter into the prepared baking dish and bake for 30-35 minutes. The brownies are ready when the edges are set but the center still appears shiny or moist, indicating a fudgy texture.
- Cool Brownies: Allow the brownies to cool completely at room temperature to ensure the mousse layer adheres properly.
- Prepare Chocolate Mousse Base: Heat ½ cup of cold heavy cream in a microwave-safe bowl for about 50 seconds, or until just warm. Add the semi-sweet chocolate chips, stirring continuously until fully melted and smooth. Set aside to cool to room temperature.
- Whip Remaining Cream: Pour the remaining 1 cup of cold heavy cream into a medium mixing bowl. Using a hand mixer or stand mixer, beat the cream until soft peaks form, then continue whipping until stiff peaks develop.
- Combine Mousse: Gently fold the cooled chocolate mixture into the whipped cream until combined, creating a light and fluffy mousse.
- Assemble and Chill: Spread the chocolate mousse evenly over the cooled brownie layer. Optionally, garnish with chocolate curls for an elegant finish. Refrigerate the assembled brownies for at least 2 hours, or up to overnight, to set before serving.
Notes
- Do not overbake the brownies; they should remain fudgy in the center.
- Use cold heavy cream for the mousse to ensure proper whipping.
- Chocolate curls add a beautiful decorative touch but are optional.
- Allow the mousse layer to fully set in the refrigerator for best texture.
- The recipe can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 brownie (approx. 1/12th of recipe)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
