Description
These Chocolate Mousse Brownies are the ultimate indulgence, featuring a rich, fudgy brownie base topped with a smooth and airy chocolate mousse. The deep cocoa flavor, combined with the creamy mousse, creates a melt-in-your-mouth experience that’s perfect for any occasion. Whether you’re making them for a dinner party, a special celebration, or just to satisfy your sweet tooth, these brownies are guaranteed to impress.
Ingredients
For the Brownie Layer:
- 1 cup unsalted butter, melted
- 2¼ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1¼ cups all-purpose flour
- 1 cup Dutch-processed unsweetened cocoa powder
- ¾ teaspoon salt
For the Chocolate Mousse Layer:
- 2 tablespoons cold water
- 2 teaspoons unflavored gelatin
- 2½ cups heavy cream, very cold (½ cup for melting chocolate, 2 cups for whipped cream)
- 4 ounces semi-sweet baking bar, finely chopped
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For Garnish:
- 1 tablespoon Dutch-processed unsweetened cocoa powder (for dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the Brownie Batter: In a large bowl, whisk together melted butter, granulated sugar, and vanilla extract. Add eggs one at a time, whisking well after each addition.
- Incorporate Dry Ingredients: Sift in all-purpose flour, cocoa powder, and salt. Gently fold the mixture until fully combined.
- Bake the Brownie Layer: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely before adding the mousse layer.
- Prepare the Gelatin: In a small bowl, mix cold water with unflavored gelatin and let it sit for 5 minutes to bloom.
- Melt the Chocolate: In a saucepan, heat ½ cup of heavy cream over low heat. Add the chopped semi-sweet chocolate and stir until fully melted and smooth. Remove from heat.
- Incorporate the Gelatin: Microwave the bloomed gelatin for 5-10 seconds until liquefied, then stir it into the melted chocolate mixture. Let cool slightly.
- Whip the Cream: In a large bowl, beat the remaining 2 cups of heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Combine and Layer: Gently fold the whipped cream into the melted chocolate mixture until smooth. Spread the chocolate mousse evenly over the cooled brownie layer.
- Chill and Set: Refrigerate for at least 4 hours or until the mousse is fully set.
- Garnish and Serve: Lightly dust the top with cocoa powder before slicing and serving.
Notes
-
- For best results, use high-quality Dutch-processed cocoa and real chocolate for a richer flavor.
- The mousse should be gently folded, not overmixed, to maintain its airy texture.
- Let the brownies set in the fridge for at least 4 hours to ensure a firm mousse layer.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American