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Chocolate Mousse Brownies Recipe

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★★★★★

4.7 from 120 reviews

Decadent Chocolate Mousse Brownies featuring a rich fudgy brownie base topped with a silky chocolate mousse and finished with a glossy ganache. This layered dessert offers a perfect balance of textures and intense chocolate flavor, ideal for impressing guests or indulging your sweet tooth.

Ingredients

Scale

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

Instructions

  1. Make the Brownie Base: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper. In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla until smooth. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Pour the batter into the prepared pan and smooth it out with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.
  2. Prepare the Chocolate Mousse: Heat the milk in a small saucepan until just steaming, making sure it does not boil. Pour the hot milk over the chopped semisweet chocolate in a heatproof bowl and let it sit for 2 minutes. Stir until the chocolate has fully melted and the mixture is smooth. Allow it to cool to room temperature but remain fluid. Meanwhile, whip the chilled heavy cream with the powdered sugar until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated, taking care not to deflate the mousse. Spread the mousse evenly over the cooled brownie base and refrigerate for at least 2 hours to set.
  3. Top with Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it starts to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until the ganache is smooth and glossy. Pour the ganache evenly over the mousse layer and spread it with an offset spatula. Refrigerate for another hour or until the ganache is firm before serving.

Notes

  • Ensure the brownie base is completely cooled before adding the mousse layer to prevent melting.
  • Use high-quality semisweet chocolate for the best flavor in both mousse and ganache.
  • You can prepare the brownies a day in advance; just keep refrigerated until serving.
  • For a richer mousse, whip the cream to soft peaks and fold gently to maintain airiness.
  • If you prefer a less sweet treat, reduce the sugar slightly in the brownie base.

Keywords: Chocolate mousse brownies, layered dessert, chocolate mousse, brownie recipe, chocolate ganache

Find it online: https://dinewithlily.com/chocolate-mousse-brownies-recipe/