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Chocolate Mousse Brownies Recipe

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3.8 from 4 reviews

Chocolate Mousse Brownies feature a rich, fudgy brownie base topped with a smooth and creamy chocolate mousse, finished with optional chocolate curls for an elegant touch. These homemade layered brownies are perfect for chocolate lovers seeking a decadent dessert with a delightful texture contrast.

  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings

Ingredients

Brownie Layer

  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 tablespoon cornstarch
  • ⅓ cup (39 g) Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 cups (400 g) granulated sugar
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter
  • 2 teaspoons vanilla extract

Mousse Layer

  • 1 ½ cups (357 g) heavy whipping cream, cold, divided
  • 1 cup chocolate chips, semi-sweet (or your preference)
  • chocolate curls, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal of the brownies.
  2. Mix Dry Ingredients for Brownie Layer: In a large bowl, whisk together the all-purpose flour, cornstarch, Dutch-processed cocoa powder, baking powder, and kosher salt. Set aside.
  3. Prepare Wet Ingredients for Brownies: In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, granulated sugar, unsalted butter, and vanilla extract. Beat on medium speed until the mixture is light, fluffy, and well combined.
  4. Combine Dry and Wet Mixtures: With the mixer on low speed, slowly add the dry flour mixture to the wet ingredients. Mix just until combined—avoid overmixing to keep brownies tender.
  5. Bake the Brownie Layer: Pour the batter evenly into the prepared baking dish. Bake for 30-35 minutes, or until the edges appear set but the center is still shiny or slightly moist, indicating fudgy brownies.
  6. Cool Brownies: Remove brownies from the oven and allow them to cool completely at room temperature before adding the mousse layer.
  7. Prepare Chocolate Mousse – Melt Chocolate: In a microwave-safe bowl, heat ½ cup of the heavy cream for about 50 seconds, or until hot but not boiling. Add the semi-sweet chocolate chips and stir until smooth and melted. Set aside to cool slightly.
  8. Whip Remaining Cream: In a medium bowl, whip the remaining 1 cup of cold heavy cream using a hand mixer or stand mixer until soft peaks form, then continue whipping until stiff peaks form to create a stable mousse base.
  9. Fold Chocolate Mixture into Whipped Cream: Gently fold the cooled chocolate mixture into the whipped cream until fully combined, preserving the airy texture.
  10. Assemble Mousse Layer: Spread the chocolate mousse evenly over the cooled brownies, smoothing the top with a spatula.
  11. Garnish and Chill: Optionally, sprinkle chocolate curls on top for decoration. Refrigerate the brownies for at least 2 hours or up to overnight to set the mousse before serving.

Notes

  • For fudgier brownies, slightly underbake and check for the characteristic shiny, moist center.
  • Chocolate curls can be substituted with shaved chocolate or omitted entirely for a simpler presentation.
  • Use high-quality chocolate chips or chopped chocolate for a richer mousse flavor.
  • Ensure heavy cream is cold before whipping to achieve best volume and texture.
  • Brownies can be stored covered in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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