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Chocolate Mousse Brownies

Chocolate Mousse Brownies
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Chocolate Mousse Brownies combine the rich, fudgy texture of classic brownies with a light and creamy chocolate mousse topping, creating a decadent dessert that balances intense chocolate flavor with smooth, melt-in-your-mouth creaminess. This easy-to-make recipe uses accessible ingredients and can be customized with various toppings and flavor twists, making it perfect for special occasions or everyday indulgence.

Ingredients

Scale

For the Brownie Base

  • 6 oz quality dark chocolate (60-70% cocoa)
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 2 tbsp cocoa powder
  • 1/4 tsp salt

For the Chocolate Mousse Layer

  • 3/4 cup heavy cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 3 oz quality dark chocolate (60-70% cocoa), melted

Instructions

  1. Prepare the Brownie Base: Melt the dark chocolate and unsalted butter together gently until smooth and glossy. Mix in the granulated sugar, then beat in the eggs and vanilla extract. Sift together the all-purpose flour, cocoa powder, and salt, then fold them lightly into the wet ingredients. Pour the batter into a lined baking pan and bake at 350°F (175°C) 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 before adding the mousse layer.
  2. Whip the Mousse: While the brownie cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Melt the additional dark chocolate and carefully fold it into the whipped cream, maintaining as much air as possible for a light and creamy texture.
  3. Assemble the Layers: Spread the mousse evenly over the cooled brownie base, smoothing the top with a spatula. For an optional finishing touch, dust cocoa powder or sprinkle finely grated chocolate over the mousse layer.
  4. Chill to Set: Refrigerate the assembled brownies for at least 2 hours or overnight to allow the mousse to firm up and the flavors to meld beautifully.

Notes

  • Use high-quality dark chocolate (60-70% cocoa) for the best flavor.
  • Do not overmix when folding in dry ingredients or the mousse to keep texture light and tender.
  • Allow adequate chilling time so the mousse sets well without becoming grainy.
  • For best results, prepare the brownies ahead and let them rest overnight.
  • Using room temperature eggs helps create a smoother batter that bakes evenly.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Variations include adding nuts, espresso, orange zest, berries, or spices like cinnamon or cayenne pepper.
  • Vegan version can be made using flax eggs and coconut cream instead of dairy and eggs.
  • Store leftovers covered in an airtight container in the refrigerator for up to 4 days.
  • Freeze wrapped brownies for up to one month; thaw in the refrigerator overnight before serving.
  • Serve chilled, or bring to room temperature for 20 minutes if a warmer brownie is desired.

Nutrition

Keywords: chocolate mousse brownies, chocolate dessert, brownie mousse, fudgy brownies, creamy mousse, easy chocolate dessert, gluten-free chocolate brownie

Find it online: https://mydishez.com/chocolate-mousse-brownies/