Why Make This Recipe
Chocolate Mousse Brownies bring together two of the most beloved desserts: rich brownies and light, fluffy chocolate mousse. This delicious combination will satisfy your sweet cravings and impress your family or guests. They are perfect for parties, special occasions, or just a treat for yourself. With a simple process and ingredients you might already have in your kitchen, making this dessert can be fun and rewarding.
How to Make Chocolate Mousse Brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/2 cup powdered sugar
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well blended.
- Beat in the flour, cocoa powder, and salt until just combined. Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan.
- In a separate bowl, melt the semisweet chocolate over a double boiler or in the microwave until smooth. Let cool slightly.
- In another bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar while continuing to whip until stiff peaks form.
- Fold the melted chocolate into the whipped cream until combined.
- Spread the mousse layer over the cooled brownies.
- Refrigerate for at least 2 hours until set.
- Slice into squares and serve, optionally topped with chocolate ganache.
How to Serve Chocolate Mousse Brownies
Serve the brownies chilled for the best experience. You can place them on a nice plate and add a drizzle of chocolate ganache on top for extra decadence. Pair them with a scoop of vanilla ice cream for a delightful contrast in flavors and temperatures.
How to Store Chocolate Mousse Brownies
Store the brownies in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can also freeze them. Just make sure to wrap them well to avoid freezer burn.
Tips to Make Chocolate Mousse Brownies
- Make sure the butter is melted, but not too hot before mixing with the other ingredients to avoid cooking the eggs.
- Whip the cream until stiff peaks form to keep the mousse light and airy.
- Allow the brownies to cool completely before adding the mousse layer for better texture.
Variation
You can add chopped nuts or chocolate chips to the brownie batter for an extra crunch. Additionally, try using milk chocolate for a sweeter mousse or dark chocolate for a more intense flavor.
FAQs
1. Can I use a different type of chocolate for the mousse?
Yes, you can use milk, dark, or even white chocolate if you prefer.
2. Is it necessary to refrigerate the brownies after adding the mousse?
Yes, refrigerating helps the mousse set properly, making it easier to slice.
3. Can I make the brownies ahead of time?
Absolutely! You can make the brownies a day in advance and add the mousse the next day when you are ready to serve.
Chocolate Mousse Brownies
Ingredients
Brownie Ingredients
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Mousse Ingredients
- 1 cup heavy cream Whipped
- 8 ounces semisweet chocolate, chopped Melted
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well blended.
- Beat in the flour, cocoa powder, and salt until just combined. Pour the batter into the prepared baking dish and spread evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan.
Mousse Preparation
- In a separate bowl, melt the semisweet chocolate over a double boiler or in the microwave until smooth. Let cool slightly.
- In another bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar while continuing to whip until stiff peaks form.
- Fold the melted chocolate into the whipped cream until combined.
Assembly
- Spread the mousse layer over the cooled brownies.
- Refrigerate for at least 2 hours until set.
- Slice into squares and serve, optionally topped with chocolate ganache.
