Description
Experience the ultimate chocolate indulgence with these incredible Chocolate Mousse Brownies. This recipe perfectly combines moist, fudgy brownies with a light, airy chocolate mousse for a truly decadent dessert.
Ingredients
Scale
- For the Brownies:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- For the Chocolate Mousse:
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- For the Brownies:
- Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan.
- In a saucepan over medium heat, melt butter. Stir in sugar until combined.
- Remove from heat, let cool slightly. Whisk in eggs and vanilla until smooth.
- In a separate bowl, sift together flour, cocoa powder, and salt.
- Gradually fold dry mixture into wet mixture until just combined. Do not overmix.
- Spread brownie batter evenly in the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
- For the Chocolate Mousse:
- Melt chopped chocolate with butter in a double boiler or microwave until smooth. Let cool slightly.
- In a bowl, whisk egg yolks and sugar until pale and thick.
- Slowly add melted chocolate mixture to egg yolk mixture, stirring continuously until well blended.
- In another bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the chocolate mixture in three additions.
- In a separate bowl, beat heavy cream and vanilla until soft peaks form.
- Gently fold whipped cream into the chocolate mixture until fully combined.
- Once the brownie base is completely cool, pour the chocolate mousse evenly over the top.
- Cover and refrigerate for at least 2 hours to allow the mousse to set.
Notes
- Use high-quality ingredients for the best flavor.
- Allow the brownie layer to cool completely before adding the mousse.
- Experiment with adding liqueurs like Kahlúa or Bailey’s Irish Cream to the mousse.
- Garnish with chocolate shavings, berries, or mint for presentation.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a gluten-free option, substitute regular flour with a 1:1 gluten-free flour blend.
- For a vegan version, use flaxseed meal for eggs, vegan butter, and vegan dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg