Description
Decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a luscious chocolate mousse and finished with a glossy chocolate ganache. Perfect for chocolate lovers seeking an indulgent dessert with layers of chocolatey goodness.
Ingredients
Scale
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
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
Chocolate Ganache Topping
- 4 oz (115g) semisweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
Instructions
- 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. Allow the brownie to cool completely in the pan.
- Prepare the Chocolate Mousse: Heat the milk in a small saucepan just until steaming (avoid boiling). Pour the hot milk over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until the chocolate is fully melted and smooth. Allow the mixture to cool to room temperature but remain fluid. In a separate bowl, 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 combined, taking care not to deflate the mousse. Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours to set.
- Top with Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir gently until the mixture is smooth, shiny, and well combined. Pour the ganache over the mousse layer and spread evenly using an offset spatula. Refrigerate for another hour, or until the ganache is firm before serving.
Notes
- Use high-quality semisweet chocolate for best flavor results.
- Make sure the brownie is completely cooled before spreading the mousse to prevent melting.
- Chill the heavy cream thoroughly for easier whipping into soft peaks.
- You can prepare the brownies a day in advance and assemble the mousse and ganache layers on the day of serving for convenience.
- For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate mousse brownies, chocolate brownies, chocolate mousse dessert, layered chocolate dessert, easy chocolate dessert
