Chocolate Mousse Brownies
Decadent brownies layered with a light chocolate mousse for a heavenly dessert experience.
Ingredients
Brownie Ingredients
- 1 cup unsweetened cocoa powder Recommended: Ghirardelli for a deep chocolate flavor.
- 1 cup granulated sugar
- 1/2 cup butter, melted Use unsalted for more control over sweetness.
- 4 large eggs Use room temperature for better mixing.
- 1 teaspoon vanilla extract Pure vanilla is always a winner.
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt Sea salt elevates the flavors nicely.
Mousse Ingredients
- 1 cup heavy cream Essential for fluffy mousse!
- 1 cup semi-sweet chocolate chips Recommended: Ghirardelli or Nestlé Toll House.
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or line it with parchment paper.
- In a large bowl, combine the cocoa powder, sugar, melted butter, eggs, and vanilla extract. Mix until smooth.
- Gently fold in the all-purpose flour and salt until just combined.
Baking
- Pour the brownie mixture into the prepared baking pan. Bake for 20-25 minutes or until a toothpick comes out clean.
- While the brownies bake, melt the chocolate chips in a microwave-safe bowl and let cool slightly.
Making the Mousse
- Whip the heavy cream in a bowl until soft peaks form. Gradually add in powdered sugar.
- Gently fold the melted chocolate into the whipped cream until combined.
Assembling
- Once the brownies have cooled, spread the mousse evenly over the top.
- Cover and chill in the refrigerator for at least 2 hours.
- Cut into squares and serve, optionally topping with whipped cream or shaved chocolate.
Notes
For ultimate fudginess, do not overbake. Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for 3 months.