Decadent Chocolate Mousse Brownies Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the brownies.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
