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- 1/2 cup unsalted butter - 8 ounces dark chocolate (60-70% cocoa), chopped - 3/4 cup granulated sugar - 1/4 cup packed brown sugar - 3 large eggs - 1 teaspoon vanilla extract - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/2 cup heavy cream - 1 tablespoon cocoa powder (for garnish) - Optional: whipped cream or chocolate shavings for serving To make Chocolate Mousse Brownies, you need simple ingredients. Start with unsalted butter and dark chocolate. These two create a rich base. Use 60-70% cocoa for great flavor. Then, add granulated and brown sugar for sweetness. Eggs give structure, while vanilla adds a nice touch. Next, for the dry mix, you need all-purpose flour and salt. These help bind the brownies. Finally, heavy cream makes the mousse light and fluffy. The cocoa powder is for garnish, making your dessert look fancy. You can add whipped cream or chocolate shavings on top for extra flair. Each ingredient plays a key role. The butter and chocolate bring richness. The sugars sweeten, and the eggs help with texture. The flour provides structure, while the cream makes the mousse dreamy. Enjoy your cooking adventure with these ingredients! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). 2. Grease an 8x8-inch square baking pan. Line it with parchment paper. Leave some overhang for easy removal. 3. In a medium saucepan over low heat, melt 1/2 cup unsalted butter and 8 ounces of chopped dark chocolate together. Stir until smooth. Remove from heat and let it cool slightly. 4. In a mixing bowl, whisk together 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 3 large eggs. Mix until it looks frothy. Stir in the melted chocolate and butter mix. Add 1 teaspoon vanilla extract. 5. Sift in 1/2 cup all-purpose flour and 1/4 teaspoon salt. Fold gently with a spatula. Do not overmix. 1. Pour the brownie batter into the prepared pan. Spread it evenly. 2. Bake for 20-25 minutes. Test for doneness by inserting a toothpick. It should come out with a few moist crumbs, not wet batter. 1. In a medium bowl, whip 1/2 cup heavy cream to soft peaks. 2. Gently fold in a quarter of the whipped cream into the cooled melted chocolate. Mix until combined. Then fold in the remaining whipped cream until smooth and fluffy. 1. Once the brownies are done, remove them from the oven. Let them cool in the pan for about 10-15 minutes. Carefully lift them out using the parchment overhang. Cool completely on a wire rack. 2. Spread the chocolate mousse evenly over the top of the cooled brownies. 3. Chill in the refrigerator for at least 1 hour to set the mousse. 4. Dust the top with cocoa powder before cutting the brownies into squares. - Avoiding overmixing for fudgy texture: Mix the batter just until combined. Overmixing can make the brownies tough instead of fudgy. You want that rich, soft texture. I often fold the flour in gently with a spatula. This keeps the brownies moist and delicious. - Checking for doneness with a toothpick: Insert a toothpick into the center of the brownies. It should come out with a few moist crumbs, not wet batter. This means they are just right. If it comes out clean, they may be overcooked. - Importance of chilled tools for whipping cream: Cold tools help whip the cream faster and better. Place your mixing bowl and beaters in the fridge for about 10 minutes before whipping. This small step makes a big difference in the texture of the mousse. - How to fold ingredients properly: When mixing the whipped cream into the chocolate, use a gentle folding method. This keeps the air in the whipped cream, making your mousse light and fluffy. Start by adding a small amount of cream to the chocolate. Mix it to loosen the chocolate, then gently fold in the rest. - Serving suggestions with whipped cream or chocolate shavings: Serve each brownie square with a dollop of whipped cream on top. You can also sprinkle chocolate shavings for a fancy touch. This adds flavor and makes your dessert look stunning. - Garnishing with cocoa powder: Dust the top of the brownies with cocoa powder before serving. It adds a nice contrast and enhances the chocolate flavor. Just use a fine mesh sieve to keep it even. Pro Tips Use Quality Chocolate: The flavor of your brownies largely depends on the quality of chocolate used, so opt for high-quality dark chocolate (60-70% cocoa) for the best results. Don’t Overmix: When combining the flour and other ingredients, mix just until incorporated. Overmixing can lead to dense brownies, while gentle folding keeps them light and fudgy. Chill for Best Texture: Allow the mousse to chill in the refrigerator for at least an hour to ensure it sets properly, giving you a rich and creamy topping for your brownies. Garnish Creatively: For an elegant presentation, consider garnishing with a sprinkle of cocoa powder, chocolate shavings, or a dollop of whipped cream before serving. {{image_2}} You can add espresso powder to your brownies. This gives them a deeper, richer taste. Just one teaspoon can make a big difference. If you prefer a sweeter treat, you can swap the dark chocolate for milk or white chocolate. Each type of chocolate adds its own unique flavor. For those who want vegan options, you can replace butter with coconut oil. Use almond milk or cashew cream instead of heavy cream. This way, you keep the creamy texture without dairy. If you need gluten-free brownies, try using almond flour or coconut flour instead of all-purpose flour. Both options work well and keep the brownies moist. Serving these brownies with ice cream is a great idea. Vanilla or mint chocolate chip flavors work best. You can also add fresh fruit like strawberries or raspberries for a nice touch. For a fun twist, make a brownie sundae. Stack a brownie, a scoop of ice cream, and drizzle with chocolate sauce. Top it off with whipped cream and a cherry for a perfect dessert! To keep your brownies fresh, place them in an airtight container. This helps lock in moisture and keep them tasty. If you want to store them longer, place a piece of parchment paper between layers. This prevents sticking. For the mousse, keep it covered with plastic wrap. This helps it stay fluffy and fresh. If you leave it uncovered, it might dry out or form a crust. Can you freeze chocolate mousse brownies? Yes, you can! Freezing them keeps them fresh for a longer time. To properly freeze, first, cool the brownies completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped brownies in a freezer bag. Be sure to remove as much air as possible before sealing. When you're ready to enjoy them, take the brownies out of the freezer. Leave them in the fridge overnight to thaw. This way, they stay soft and yummy. Enjoy your chocolate mousse brownies! What is the best chocolate to use for brownies? Use dark chocolate with 60-70% cocoa. This gives rich flavor and a nice texture. Brands like Ghirardelli or Callebaut work well. I enjoy using high-quality chocolate. It makes a big difference in taste. How do you know when brownies are done baking? Check the brownies at 20 minutes. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. If it has wet batter, bake for a few more minutes. Overbaking can make them dry. Can I make the mousse ahead of time? Yes, you can prepare the mousse a day before. Store it in the fridge. Just make sure to cover it well. This helps keep the mousse fresh and tasty. My brownies turned out dry; what went wrong? Dry brownies often happen from overbaking. Always check for doneness early. Also, measure ingredients carefully. Too much flour can cause dry texture. Lastly, ensure your oven temperature is accurate. How to fix runny mousse? If your mousse is too runny, whip it again. Use chilled equipment to help. You can also add more whipped cream if needed. This can help thicken the mousse. How to serve chocolate mousse brownies for a party? Cut the brownies into small squares. Place them on a nice platter. Add a dollop of whipped cream or sprinkle chocolate shavings on top. This makes them look fancy and inviting. Are these brownies suitable for gluten-free diets? No, these brownies are not gluten-free. They contain all-purpose flour. To make them gluten-free, use almond or coconut flour instead. Adjust the recipe for best results. This blog post shared a tasty recipe for chocolate mousse brownies. You learned about the ingredients, the baking steps, and how to prepare the mousse. I also gave tips for perfecting your bake and presenting your dessert well. Remember, you can customize flavors and ingredients to fit your needs. With these easy instructions, you can impress anyone with this rich treat. Enjoy making and sharing these delicious brownies!

Chocolate Mousse Brownies

Decadent brownies topped with a rich chocolate mousse.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 0.5 cup unsalted butter
  • 8 ounces dark chocolate (60-70% cocoa), chopped
  • 0.75 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 cup heavy cream
  • 1 tablespoon cocoa powder (for garnish)
  • Optional: whipped cream or chocolate shavings for serving

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal later.
  • In a medium saucepan over low heat, melt the butter and chopped dark chocolate together, stirring until smooth. Remove from heat and let it cool slightly.
  • In a mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined and slightly frothy. Stir in the melted chocolate and butter mix along with the vanilla extract.
  • Sift the flour and salt into the mixture, folding gently with a spatula until just combined (avoid overmixing).
  • Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  • While the brownies are baking, prepare the mousse. In a medium bowl, whip the heavy cream to soft peaks. Gently fold in a quarter of the whipped cream into the cooled melted chocolate until well combined, then fold in the remaining whipped cream until smooth and fluffy.
  • Once the brownies are done, remove them from the oven and allow them to cool in the pan for about 10-15 minutes, then carefully lift them out using the parchment overhang. Cool completely on a wire rack.
  • Once cooled, spread the chocolate mousse evenly over the top of the brownies. Chill in the refrigerator for at least 1 hour to set the mousse.
  • Once set, dust the top with cocoa powder before cutting the brownies into squares.

Notes

Serve with whipped cream or chocolate shavings for an elegant touch.
Keyword brownies, chocolate, dessert