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Chocolate Mousse Brownies

Irresistible Chocolate Mousse Brownies You Need to Try

Indulge in these Chocolate Mousse Brownies, a delightful blend of fudgy brownie and creamy mousse.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 2 tablespoons Cornstarch Can be replaced with additional all-purpose flour.
  • 3/4 cup Dutch-Processed Cocoa Powder Use unsweetened cocoa as a substitution.
  • 1 teaspoon Baking Powder Ensure it is fresh for best results.
  • 1/2 teaspoon Kosher Salt Use table salt as a substitute but halve the quantity.
  • 3 large Eggs Room temperature eggs are crucial.
  • 2 cups Granulated Sugar Brown sugar can deepen flavor.
  • 1/2 cup Unsalted Butter For dairy-free option, use vegan butter.
  • 1 teaspoon Vanilla Extract Use pure vanilla for better flavor.
For the Chocolate Mousse
  • 1 cup Heavy Whipping Cream Substitute with non-dairy cream for a dairy-free version.
  • 1 cup Semi-Sweet Chocolate Chips Choose dark or milk chocolate based on preference.
For the Garnish
  • 1/2 cup Chocolate Curls Optional for enhancing presentation.

Equipment

  • Mixing bowl
  • Stand mixer
  • 9x13-inch baking dish
  • spatula
  • electric mixer
  • Small saucepan

Method
 

Prepare the Brownies
  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and salt.
  3. In a stand mixer, combine the eggs, sugar, melted butter, and vanilla extract and beat until fluffy.
  4. Gradually add the dry ingredients until just combined; avoid overmixing.
  5. Pour the brownie batter into the prepared baking dish and bake for 30-35 minutes.
  6. Allow the brownies to cool in the pan for 10 minutes before transferring them to a wire rack.
Prepare the Chocolate Mousse
  1. In a small saucepan, heat ½ cup of heavy cream over medium heat until steaming.
  2. Remove from heat and stir in the chocolate chips until melted and smooth.
  3. Let the chocolate mixture cool to room temperature.
  4. Whip the remaining cream to stiff peaks and gently fold it into the chocolate mixture.
Assemble and Chill
  1. Pour the mousse over the cooled brownies and smooth the top.
  2. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Garnish and Serve
  1. Optionally garnish the mousse with chocolate curls before serving.
  2. Slice the brownies and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

For best flavor, allow brownies to chill overnight. Store in an airtight container in the fridge for up to 4 days.

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