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Chocolate Mousse Brownies Recipe

Chocolate Mousse Brownies Recipe
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4.9 from 27 reviews

Decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a light and airy chocolate mousse. This dessert combines the dense texture of brownies with the creamy smoothness of mousse, perfect for chocolate lovers seeking an indulgent yet elegant treat.

Ingredients

Scale

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
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Chocolate Mousse

  • 1 ½ cups heavy whipping cream
  • 8 oz semi-sweet chocolate, chopped
  • 3 large egg whites
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking and ensure even baking.
  2. Melt Butter and Sugar: In a medium saucepan over medium heat, melt the butter. Once melted, stir in the sugar thoroughly until combined, creating a smooth, sweet base for the brownies.
  3. Add Eggs and Vanilla: Remove the pan from heat and allow it to cool slightly to avoid cooking the eggs. Whisk in the eggs and vanilla extract until the mixture is smooth and homogenous.
  4. Mix Dry Ingredients: In a separate bowl, sift together the flour, unsweetened cocoa powder, salt, and baking powder to ensure even distribution and remove lumps.
  5. Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently just until combined. Avoid overmixing to maintain brownie tenderness.
  6. Pour Batter: Evenly spread the brownie batter into the prepared baking pan for uniform baking.
  7. Bake: Bake the brownies in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating a fudgy texture.
  8. Cool: Remove the baked brownies from the oven and allow them to cool completely in the pan, ensuring the mousse layer adheres properly.
  9. Melt Chocolate: Melt the chopped semi-sweet chocolate in a heatproof bowl over a double boiler or microwave in short bursts, stirring until smooth. Let it cool slightly to prevent curdling when combined with other ingredients.
  10. Whip Cream: In a large mixing bowl, whip the heavy cream until soft peaks form, providing the mousse with its light and airy texture.
  11. Beat Egg Whites: In a clean bowl, beat the egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form, adding sweetness and volume to the mousse.
  12. Combine Mixtures: Gently fold the melted chocolate into the whipped cream until fully combined. Then carefully fold in the beaten egg whites to maintain aeration and smoothness.
  13. Spread Mousse: Once the brownies are completely cooled, spread the chocolate mousse evenly on top to create a luscious layer.
  14. Chill: Cover the assembled dessert and refrigerate for 1-2 hours, allowing the mousse to set and the flavors to meld.

Notes

  • Ensure the brownies are completely cooled before adding the mousse to prevent melting.
  • You can substitute semi-sweet chocolate with dark chocolate for a richer flavor.
  • Use fresh eggs for best results when beating egg whites.
  • For added texture, sprinkle chopped nuts over the mousse before chilling.
  • Store leftovers in the refrigerator and consume within 3 days for optimal freshness.

Nutrition

Keywords: chocolate mousse brownies, fudgy brownies, chocolate dessert, layered chocolate mousse, homemade brownies

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