Chocolate Mousse Brownies (Print Version)
# Ingredients:
→ For the brownie base
01 -
½ cup (115g) unsalted butter, melted
02 -
1 cup (200g) granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
⅓ cup (40g) unsweetened cocoa powder
06 -
½ cup (65g) all-purpose flour
07 -
¼ teaspoon salt
08 -
¼ teaspoon baking powder
→ For the chocolate mousse layer
09 -
1½ cups (350ml) heavy whipping cream, chilled
10 -
8 oz (225g) semisweet chocolate, finely chopped
11 -
3 tablespoons (45ml) milk
12 -
2 tablespoons (25g) powdered sugar
→ For the ganache topping
13 -
4 oz (115g) semisweet chocolate, finely chopped
14 -
½ cup (120ml) heavy cream
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
02 -
In a medium mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
03 -
Sift the cocoa powder, flour, salt, and baking powder directly into the wet ingredients. Gently fold everything together using a spatula until just combined. Be careful not to overmix, as this can make the brownies tough.
04 -
Pour the brownie batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Set the pan on a wire rack and allow the brownie to cool completely in the pan.
05 -
Heat the milk in a small saucepan until it's just steaming (not boiling). Place the finely chopped semisweet chocolate in a heatproof bowl, then pour the hot milk over it. Let it sit untouched for 2 minutes, then stir gently until the chocolate is fully melted and the mixture is smooth. Allow this to cool to room temperature, stirring occasionally.
06 -
In a large bowl, whip the chilled heavy cream with the powdered sugar using an electric mixer. Beat until soft peaks form - when you lift the beaters, the cream should form peaks that gently curve over at the tips.
07 -
Check that your chocolate mixture has cooled to room temperature but is still fluid. If it seems too thick, stir in a small spoonful of the whipped cream to loosen it up. Then gently fold the chocolate mixture into the whipped cream using a rubber spatula, making sweeping motions from the bottom up and rotating the bowl as you go. Continue until fully incorporated with no streaks, being careful not to deflate the mousse.
08 -
Spread the chocolate mousse evenly over the cooled brownie base. Use an offset spatula or the back of a spoon to smooth the top. Refrigerate for at least 2 hours, or until the mousse is set firm.
09 -
When the mousse layer is set, make the ganache topping. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit for 2-3 minutes without stirring. Then gently stir until the mixture is smooth and glossy.
10 -
While the ganache is still warm and pourable, pour it over the mousse layer and quickly spread it evenly with an offset spatula. Work gently to avoid disturbing the mousse underneath.
11 -
Return the pan to the refrigerator for at least another hour, or until the ganache is completely set. To serve, use the parchment paper overhang to lift the entire dessert from the pan. Cut into squares with a sharp knife, wiping the blade clean between cuts for the neatest presentation.
# Notes:
01 -
For clean cuts, dip your knife in hot water and wipe it dry between slices.
02 -
These brownies will keep in an airtight container in the refrigerator for up to 4 days.
03 -
For a flavor variation, try adding 1/2 teaspoon of espresso powder to the brownie batter or a splash of liqueur to the mousse.