Chocolate Mousse Brownies combine the rich, fudgy texture of brownies with a light and airy chocolate mousse topping. This decadent dessert is perfect for chocolate lovers and is sure to impress at any gathering.
Ingredients
For the Brownies:
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Chocolate Mousse:
- 1 cup heavy cream (divided)
- 4 oz semisweet chocolate (finely chopped)
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Timing
Making Chocolate Mousse Brownies takes about 15 minutes for preparation and 30 minutes for baking, plus chilling time for the mousse.
Instructions
Step 1: Make the Brownies
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Melt Butter: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
Step 2: Prepare the Chocolate Mousse
- Heat Cream: In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and fully melted. Let cool slightly.
- Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Whip Remaining Cream: In another bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form.
- Combine: Gently fold the melted chocolate mixture into the whipped cream until combined. Then, gently fold in the beaten egg whites until no white streaks remain.
Step 3: Assemble the Dessert
- Spread Mousse: Once the brownies have cooled, spread the chocolate mousse evenly over the top of the brownies.
- Chill: Cover and refrigerate for at least 2 hours to allow the mousse to set.
Step 4: Serve
- Slice and Enjoy: Cut into squares and serve chilled. Enjoy your delicious chocolate mousse brownies!
Step 5: Dig In
- Savor the Flavor: Enjoy this indulgent dessert as a delightful treat!
Nutritional Information
Here’s a quick overview of the nutritional content of Chocolate Mousse Brownies (per serving, based on 9 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Protein | 4g |
| Fat | 20g |
| Carbohydrates | 30g |
| Fiber | 1g |
| Sugar | 18g |
Tips for Customization
- Chocolate Variations: Use dark chocolate or milk chocolate for the mousse, depending on your preference.
- Add-Ins: Consider adding chocolate chips or nuts to the brownie batter for extra texture.
- Toppings: Top with whipped cream, chocolate shavings, or fresh berries for added flavor and presentation.
Conclusion
Chocolate Mousse Brownies are a rich and decadent dessert that combines the best of both worlds—fudgy brownies and silky mousse. Perfect for any chocolate lover, this recipe is sure to impress! Enjoy this delightful treat!
Chocolate Mousse Brownie Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients
- For the Brownies
- • 1/2 cup unsalted butter (1 stick)
- • 1 cup granulated sugar
- • 2 large eggs
- • 1 teaspoon vanilla extract
- • 1/3 cup unsweetened cocoa powder
- • 1/2 cup all-purpose flour
- • 1/4 teaspoon salt
- • 1/4 teaspoon baking powder
- For the Chocolate Mousse
- • 1 cup heavy cream, divided
- • 4 oz semisweet chocolate, finely chopped
- • 2 large egg whites
- • 1/4 cup granulated sugar
- • 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
- In a small saucepan, heat 1/2 cup of the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and fully melted. Let cool slightly.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- In another bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form.
- Gently fold the melted chocolate mixture into the whipped cream until combined. Then gently fold in the beaten egg whites until no white streaks remain.
- Once the brownies have cooled, spread the chocolate mousse evenly over the top.
- Cover and refrigerate for at least 2 hours to allow the mousse to set.
- Cut into squares and serve chilled.
