Description

Indulge in the ultimate chocolate dessert with these Chocolate Mousse Brownies! Featuring a rich, fudgy brownie base, a silky chocolate mousse layer, and a glossy ganache topping, this treat combines the best of both worlds for chocolate lovers. Perfect for special occasions or as an everyday indulgence, these brownies will satisfy every craving with their decadent layers of texture and flavor.

Ingredients

For the 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

For the 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

For the Ganache Topping:

4 oz (115g) semisweet chocolate, finely chopped

1/2 cup (120ml) heavy cream

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Instructions

Make the Brownie Base:
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a mixing bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
- Pour batter into the pan and smooth it out. Bake for 20-25 minutes or until a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
Prepare the Chocolate Mousse:
- Heat milk in a saucepan until steaming. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and allow to cool.
- Whip chilled heavy cream with powdered sugar until soft peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream, being careful not to deflate the mousse.
- Spread mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours.
Top with Ganache:
1. Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until simmering, then pour over the chocolate and let sit for 2-3 minutes.
2. Stir until smooth and glossy, then pour over the mousse layer. Spread evenly and refrigerate for 1 more hour.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4-5 days.

Reheating: Serve chilled for the best texture. If preferred, microwave a portion for 10-15 seconds.

Freezing: Can be frozen for up to 2 months; thaw in the fridge before serving.

Prep Time: 25 minutes
Cook Time: 20-25 minutes (for the brownie base)
Category: Dessert, Special Occasion
Method: Baking
Cuisine: American