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Mousse Brownies Recipe

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4 from 67 reviews

This decadent Mousse Brownies recipe combines a rich and fudgy brownie base with a luscious chocolate mousse layer and a smooth semisweet chocolate ganache topping. Perfect for chocolate lovers, this dessert is elegant, creamy, and ideal for special occasions or indulgent treats.

  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings

Ingredients

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

Ganache Topping

  • 4 oz (115g) semisweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

Instructions

  1. 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 to prevent sticking and ease cleanup.
  2. Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and homogenous.
  3. Add Dry Ingredients: Sift the cocoa powder, all-purpose flour, salt, and baking powder into the wet mixture. Gently fold the dry ingredients into the wet to combine, taking care not to overmix to keep the brownies tender.
  4. Bake Brownie Base: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownie cool completely in the pan to set.
  5. Prepare Chocolate Mousse: Heat the milk in a small saucepan until just steaming. Pour the hot milk over the finely chopped semisweet chocolate in a heatproof bowl and let it sit for 2 minutes. Stir until completely melted and smooth, then allow it to cool to room temperature but remain fluid.
  6. Whip Cream for Mousse: In a separate bowl, whip the chilled heavy cream with the powdered sugar until soft peaks form, indicating the cream is light yet stable enough to fold.
  7. Combine Chocolate and Cream: Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated, taking care to avoid deflating the mousse to maintain its airy texture.
  8. Assemble Mousse Layer: Spread the mousse evenly over the cooled brownie base. Place it in the refrigerator for at least 2 hours to allow the mousse to set firmly.
  9. Prepare Ganache: Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir gently until the ganache is smooth, glossy, and fully combined.
  10. Top with Ganache: Pour the ganache over the set mousse layer, spreading it evenly with an offset spatula to create a smooth, shiny top layer.
  11. Final Chill: Refrigerate the assembled brownie mousse for an additional hour to allow the ganache to firm up before slicing and serving.

Notes

  • For best results, use high-quality semisweet chocolate for both the mousse and ganache layers.
  • Ensure the brownie layer is fully cooled before adding mousse to prevent melting.
  • Do not overmix the brownie batter to keep a tender, fudgy texture.
  • The mousse should be gently folded to maintain its airy and light consistency.
  • Chill times are important to set each layer properly for clean slicing and presentation.
  • The recipe yields 12 servings, perfect for gatherings or parties.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/mousse-brownies-recipe/