Decadent Chocolate Mousse Brownies Recipe

Introduction

These decadent chocolate mousse brownies combine a rich, fudgy base with a light, airy mousse topping and a glossy chocolate ganache finish. Perfect for special occasions or whenever you crave an indulgent treat.

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/3 cup cocoa powder (preferably Dutch-process)
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs (room temperature)
• 1 cup heavy whipping cream (cold)
• 1/4 cup powdered sugar
• 6 ounces semisweet chocolate
• 1/4 cup milk (whole milk recommended)
• 1/2 cup heavy cream (for ganache)
• 4 ounces chopped semisweet chocolate (for ganache)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil.
2. Step 2: In a large mixing bowl, combine melted butter and granulated sugar until well mixed.
3. Step 3: Add the eggs and vanilla extract, whisking until smooth and creamy.
4. Step 4: Gently fold in the cocoa powder, flour, baking powder, and salt until just combined; do not overmix.
5. Step 5: Pour the brownie batter into the prepared pan and spread evenly with a spatula.
6. Step 6: Bake for about 20 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove and cool completely on a wire rack.
7. Step 7: Chop the semisweet chocolate and place it in a heatproof bowl. Heat the milk until steaming and pour it over the chocolate. Let sit for 1 minute, then stir until smooth.
8. Step 8: In a separate bowl, whip the cold heavy cream with powdered sugar until soft peaks form.
9. Step 9: Gently fold the whipped cream into the cooled chocolate mixture until fully combined and smooth.
10. Step 10: Spread the chocolate mousse evenly over the cooled brownie layer. Refrigerate for at least 2 hours to set.
11. Step 11: For the ganache, heat the 1/2 cup heavy cream until just about to simmer. Pour it over the chopped ganache chocolate. Let sit for a few minutes, then stir until glossy and smooth.
12. Step 12: Pour the ganache over the set mousse layer and refrigerate again for at least 1 hour.
13. Step 13: When ready to serve, slice the brownies with a warm knife for cleaner edges. Serve chilled, optionally topped with whipped cream or fresh berries.

Tips & Variations

• Use high-quality chocolate for the mousse and ganache to enhance richness and flavor.
• For an extra texture contrast, sprinkle chopped nuts or chocolate chips over the mousse before adding ganache.
• Allow eggs to come to room temperature to ensure smoother mixing and better texture.
• Substitute coconut sugar for powdered sugar in the mousse for a lower-glycemic option.

Storage

Store the brownies covered in the refrigerator for up to 3 days. They can also be frozen for up to 2 weeks; thaw in the refrigerator before serving. Reheat slices briefly at room temperature or enjoy chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend equal in quantity to keep the texture similar.

How do I get a smooth mousse without lumps?

Be sure to fold the whipped cream gently into the melted chocolate mixture. Avoid overmixing to maintain a light texture and prevent lumps.

Decadent Chocolate Mousse Brownies Recipe

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Indulge in these decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a light, airy chocolate mousse and finished with a glossy chocolate ganache. Perfect for chocolate lovers seeking an elegant dessert that combines multiple textures and deep chocolate flavors.

• Author: Lara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/3 cup cocoa powder (preferably Dutch-process)
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

Chocolate Mousse

• 6 ounces semisweet chocolate, chopped
• 1/4 cup milk (whole milk preferred)
• 1 cup heavy whipping cream, cold
• 1/4 cup powdered sugar

Ganache Topping

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the brownies.
2. Prepare Brownie Batter: In a large mixing bowl, combine the melted unsalted butter with granulated sugar until well blended. Add the eggs and vanilla extract, whisking until the mixture is smooth and uniform.
3. Incorporate Dry Ingredients: Gently fold in the cocoa powder, all-purpose flour, baking powder, and salt. Mix just until combined to avoid overworking the batter, which could result in tougher brownies.
4. Bake the Brownies: Pour the thick batter into an 8×8-inch pan lined with parchment paper or lightly greased. Spread evenly with a spatula. Bake for approximately 20 minutes or until a toothpick inserted comes out with a few moist crumbs attached. Remove and cool fully on a wire rack.
5. Prepare the Chocolate Mousse: Chop the semisweet chocolate and place in a medium bowl. Heat the milk until it just begins to steam, then pour it over the chopped chocolate. Let sit for one minute to allow melting, then stir gently until smooth and glossy.
6. Whip Cream for Mousse: In a separate chilled bowl, whip the cold heavy cream together with powdered sugar until soft peaks form. Carefully fold the whipped cream into the cooled chocolate mixture, combining until no streaks remain to create a light and airy mousse.
7. Assemble Brownie and Mousse: Spread the prepared chocolate mousse evenly over the cooled brownie layer. Cover and refrigerate for at least 2 hours to allow the mousse to set firmly.
8. Make the Ganache Topping: Heat 1/2 cup heavy cream until just simmering and pour it over the chopped semisweet chocolate in a bowl. Let sit for a few minutes to melt the chocolate, then stir until the ganache is smooth and shiny.
9. Finish the Dessert: Pour the ganache evenly over the chilled mousse layer. Return the dessert to the refrigerator for an additional hour to set the ganache.
10. Serve: When ready to serve, slice the brownies with a warm knife to achieve clean edges. Serve chilled, optionally garnished with whipped cream or fresh berries for an elegant touch.

Notes

• Using unsalted butter allows better control of the overall saltiness in the brownies.
• Ensure eggs are at room temperature to help the batter mix more evenly and prevent curdling.
• Folding the whipped cream gently into the chocolate mixture is essential to maintain the mousse’s light texture.
• For clean brownie slices, warm the knife under hot water and wipe it dry before cutting.
• Substitute gluten-free flour in the brownies if needed to make this recipe gluten-free.
• Quality chocolate impacts the final flavor profoundly; choose good semisweet chocolate for the best results.
• Refrigeration times are important to ensure mousse and ganache set properly for a firm but creamy texture.

Keywords: chocolate brownies, chocolate mousse, ganache topping, decadent dessert, layered chocolate dessert