Description
Indulge in the perfect dessert: rich, fudgy brownies topped with a light, creamy chocolate mousse. These Chocolate Mousse Brownies are easy to make and utterly irresistible!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate, melted and cooled slightly
- 1 cup heavy cream
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Make the Brownie Layer: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let the brownie layer cool completely in the pan.
- Make the Chocolate Mousse Layer: In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the semi-sweet chocolate. Remove from heat and let it cool slightly.
- In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks with 2 tablespoons of the sugar until light and pale.
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
- Gently fold the beaten egg yolks into the slightly cooled melted chocolate. Stir in the vanilla extract.
- Gently fold in one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream.
- Gently fold in one-third of the beaten egg whites into the chocolate mixture. Then, gently fold in the remaining egg whites, being careful not to deflate the mixture.
- Pour the chocolate mousse over the cooled brownie layer, spreading it evenly.
- Cover the pan with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow the mousse to set.
- Before serving, cut the brownies into squares. Garnish with cocoa powder or chocolate shavings, if desired.
Notes
- Storage: Store in the refrigerator for up to 4 days.
- Variations: Use dark chocolate for a richer mousse.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: chocolate mousse brownies, brownies, chocolate mousse, dessert, baking, chocolate, easy recipe
