Why Make This Recipe
Chocolate Mousse Brownies are a delightful treat that combines two popular desserts into one delicious bite. These brownies have a rich, fudgy base topped with a creamy chocolate mousse that will satisfy any chocolate lover’s cravings. They are perfect for special occasions, but easy enough to whip up for a casual family dessert. Plus, the layers of flavor and texture make each bite a special experience.
How to Make Chocolate Mousse Brownies
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup confectioners’ sugar
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a large bowl, mix the cocoa powder, granulated sugar, and melted butter until well combined.
- Whisk in the eggs one at a time, then add the vanilla extract.
- Gently fold in the flour and salt until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- For the mousse, melt the semi-sweet chocolate and let it cool slightly.
- In another bowl, whip the heavy cream and confectioners’ sugar until soft peaks form.
- Gently fold the melted chocolate into the whipped cream.
- Spread the mousse over the cooled brownies and refrigerate for at least 2 hours.
- Cut into squares and serve, optionally garnished with chocolate shavings.
How to Serve Chocolate Mousse Brownies
Serve the Chocolate Mousse Brownies chilled. They are delightful on their own, but you can also add a scoop of vanilla ice cream or some fresh berries for a refreshing touch. A sprinkle of chocolate shavings on top adds an elegant finish and extra chocolate flavor.
How to Store Chocolate Mousse Brownies
Store any leftover brownies in an airtight container in the refrigerator. They should be good for up to 3-4 days. If you want them to last longer, you can freeze them without the mousse for up to a month. Just thaw and then add the mousse before serving.
Tips to Make Chocolate Mousse Brownies
- Make sure your butter is completely melted to ensure a smooth batter.
- Do not overmix once you add the flour, as this can make the brownies tough.
- Allow the brownies to cool completely before adding the mousse to prevent it from melting.
- Whip the heavy cream until soft peaks form for the perfect mousse consistency.
Variation
For a different twist, you can add nuts like walnuts or pecans into the brownie batter before baking. You can also substitute the semi-sweet chocolate with dark chocolate for a richer taste.
FAQs
Can I use a different type of chocolate for the mousse?
Yes, you can use milk chocolate or dark chocolate based on your preference.
Can I make these brownies ahead of time?
Absolutely! You can prepare the brownies and mousse a day in advance. Just keep the brownies in the fridge and add the mousse layer when you are ready to serve.
What can I serve with Chocolate Mousse Brownies?
They pair well with ice cream, fresh fruits, or a drizzle of caramel sauce for added flavor.
Chocolate Mousse Brownies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 140 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful treat combining rich, fudgy brownies with creamy chocolate mousse, perfect for any occasion.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup confectioners’ sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a large bowl, mix the cocoa powder, granulated sugar, and melted butter until well combined.
- Whisk in the eggs one at a time, then add the vanilla extract.
- Gently fold in the flour and salt until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- For the mousse, melt the semi-sweet chocolate and let it cool slightly.
- In another bowl, whip the heavy cream and confectioners’ sugar until soft peaks form.
- Gently fold the melted chocolate into the whipped cream.
- Spread the mousse over the cooled brownies and refrigerate for at least 2 hours.
- Cut into squares and serve, optionally garnished with chocolate shavings.
Notes
For a different twist, you can add nuts like walnuts or pecans into the brownie batter before baking. You can also substitute the semi-sweet chocolate with dark chocolate for a richer taste.