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Chocolate Mousse Brownies: An Incredible Ultimate Recipe

Chocolate Mousse Brownies: An Incredible Ultimate Recipe
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★★★★★

5 from 8 reviews

Indulge in these rich and decadent Chocolate Mousse Brownies featuring a fudgy brownie base topped with a light, airy chocolate mousse. Perfect for chocolate lovers looking for a dessert that combines dense, moist brownies with a smooth, creamy mousse layer, this recipe delivers an irresistible treat that’s sure to impress at any gathering or special occasion.

Ingredients

Scale

Brownies:

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Chocolate Mousse:

  • 1 ½ cups heavy whipping cream
  • 8 oz semi-sweet chocolate, chopped
  • 3 large egg whites
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
  2. Melt Butter and Sugar: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in the granulated sugar until combined well, creating a smooth mixture.
  3. Add Eggs and Vanilla: Remove the saucepan from the heat and allow it to cool slightly. Whisk in the eggs one at a time along with vanilla extract until you achieve a smooth, homogenous batter.
  4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder to ensure there are no lumps and to aerate the mixture.
  5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the brownies tender.
  6. Pour Batter: Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
  7. Bake: Bake in the preheated oven for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs for perfect fudginess.
  8. Cool Brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan before adding the mousse layer.
  9. Melt Chocolate: In a heatproof bowl, melt the chopped semi-sweet chocolate using a double boiler method or microwave in short bursts, stirring until smooth. Let it cool slightly but not harden.
  10. Whip Cream: In a large mixing bowl, whip the heavy cream until soft peaks form, which provides the light texture for the mousse.
  11. Beat Egg Whites: In a clean bowl, beat the egg whites until they become foamy. Gradually add the granulated sugar and continue beating until stiff peaks form, ensuring stable volume for the mousse.
  12. Combine Mixtures: Gently fold the melted chocolate into the whipped cream until well combined. Then carefully fold in the beaten egg whites, preserving their airiness to keep the mousse light.
  13. Spread Mousse: Once the brownies have fully cooled, spread the chocolate mousse evenly over the top layer with a spatula.
  14. Chill: Cover the pan with plastic wrap or foil and refrigerate the brownies for at least 1-2 hours to allow the mousse to set firmly before serving.

Notes

  • Ensure the brownies are completely cool before spreading the mousse to prevent melting.
  • For best results, use high-quality semi-sweet chocolate with at least 60% cacao.
  • Be gentle when folding in egg whites to maintain the mousse’s airy texture.
  • You can decorate the top with chocolate shavings or fresh berries before chilling for an elegant touch.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
  • Consuming raw egg whites carries a risk of salmonella; use pasteurized eggs if preferred.

Nutrition

Keywords: chocolate mousse brownies, fudgy brownies, chocolate dessert, mousse topped brownies, easy chocolate recipe

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