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Chocolate Mousse Brownies Recipe

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4.5 from 74 reviews

Decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a silky chocolate mousse and finished with a glossy chocolate ganache. Perfect for chocolate lovers wanting an indulgent dessert with layers of texture and flavor.

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

Chocolate Ganache

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

Instructions

  1. Make the Brownie Base: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper. In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth. Sift in the cocoa powder, flour, salt, and baking powder, then gently fold the dry ingredients into the wet until just combined, being careful not to overmix. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownie base to cool completely in the pan.
  2. Prepare the Chocolate Mousse: Heat the milk in a small saucepan until it is just steaming but not boiling. Pour the hot milk over the chopped semisweet chocolate placed in a heatproof bowl; let it sit for 2 minutes before stirring until fully melted and smooth. Let this chocolate mixture cool to room temperature but remain fluid. In a separate bowl, whip the chilled heavy cream along with the powdered sugar until soft peaks form. Carefully fold the cooled chocolate mixture into the whipped cream to combine without deflating the mousse. Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours to allow the mousse to set.
  3. Top with Ganache: Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 2-3 minutes before stirring until smooth and glossy. Pour the ganache evenly over the set mousse layer and spread with an offset spatula. Refrigerate for another hour until the ganache firms up before serving.

Notes

  • Be careful not to overmix the brownie batter to maintain a tender texture.
  • Ensure the chocolate mixture for the mousse is cooled before folding into whipped cream to prevent melting.
  • Chilling times are essential for mousse and ganache to set properly and create distinct layers.
  • Use high-quality semisweet chocolate for best flavor.
  • Store leftovers refrigerated and consume within 3 days for optimal freshness.

Keywords: chocolate mousse brownies, layered brownies, chocolate dessert, mousse recipe, ganache topping, decadent brownies

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