Strawberry Mousse Brownies
A delightful fusion of rich, fudgy brownies topped with a creamy strawberry cheesecake mousse, perfect for any occasion.
Ingredients
Brownie Ingredients
- 1.5 cups all-purpose flour Look for unbleached for a richer flavor.
- 1 tablespoon cornstarch Helps with texture.
- 1/3 cup Dutch processed cocoa powder Recommended brand: Valrhona for its deep flavor.
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt Enhances sweetness.
- 4 large eggs, room temperature Fresh, organic if possible.
- 2 cups granulated sugar Can substitute half with brown sugar for caramel note.
- 3/4 cup unsalted butter Use high-quality butter, like Kerrygold, for optimal flavor.
- 2 teaspoons vanilla extract Pure vanilla makes a difference.
Strawberry Mousse
- 1 recipe strawberry cheesecake mousse, prepared Follow recipe for mousse preparation.
- to garnish Fresh strawberries Opt for ripe, organic strawberries if available.
Instructions
Preparation
- Preheat your oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
- To a stand mixer, add the room-temperature eggs, granulated sugar, softened butter, and vanilla extract. Beat on medium speed for 3-4 minutes until light and fluffy.
- With the mixer off, carefully add the flour mixture. Mix on low just until combined.
Baking the Brownies
- Pour the brownie batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until edges are set. Let cool completely.
Making the Strawberry Mousse
- Prepare the strawberry cheesecake mousse as per your recipe.
- Once brownies are cool, spoon the mousse over them, smoothing into an even layer. Top with fresh strawberries.
Notes
Allow the mousse to set in the fridge for at least an hour before slicing. Store leftovers in an airtight container for 3-4 days.