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To make your brownies rich and tasty, gather these items: - 1 cup unsalted butter (2 sticks) - 8 ounces semi-sweet chocolate, finely chopped - 1 cup granulated sugar - 1 cup packed brown sugar - 4 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1/4 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt These ingredients create a dense and fudgy base that pairs perfectly with the mousse. For a smooth and creamy mousse, you will need: - 1 cup heavy cream - 4 ounces dark chocolate, finely chopped (for mousse) - 2 tablespoons powdered sugar - 1 teaspoon pure vanilla extract (for mousse) These ingredients will help you whip up a cloud-like mousse that sits atop the brownies. You will need some basic tools to make this treat: - 9x13 inch baking pan - Parchment paper - Medium saucepan - Large mixing bowl - Whisk - Electric mixer - Wire rack Having the right tools makes the process easy and fun. Enjoy the baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Line it with parchment paper. Leave some overhang. This helps lift the brownies later. In a medium saucepan, combine 1 cup of unsalted butter and 8 ounces of chopped semi-sweet chocolate. Heat this over low heat. Stir until the mixture is melted and smooth. Let it cool for about 10 minutes. In a large bowl, mix 1 cup of granulated sugar and 1 cup of brown sugar. Add the cooled chocolate mixture. Whisk until mixed well. Add 4 large eggs, one at a time. Make sure each egg is mixed in before adding the next. Finally, stir in 1 teaspoon of pure vanilla extract. In another bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold this dry mixture into the wet batter. Mix gently until combined, but do not overmix. Pour the batter into the lined pan. Spread it evenly. Bake for 25-30 minutes. Use a toothpick to check if they are done. It should come out with a few moist crumbs. Let the brownies cool completely on a wire rack. In a medium saucepan, heat 1 cup of heavy cream over medium heat. Wait until it barely simmers. Remove it from heat. Add 4 ounces of finely chopped dark chocolate. Stir until smooth. Allow this mixture to cool for about 10 minutes. Transfer the cooled chocolate mixture to a mixing bowl. Whip it with an electric mixer until fluffy and light. Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Keep whipping until soft peaks form. Be careful not to overwhip. Once the brownies are cool, pour the whipped mousse over them. Spread it evenly. Cover with plastic wrap and chill in the fridge for at least 2 hours. This helps the mousse set. When ready, lift the brownies out using the parchment. Cut them into squares or rectangles. Enjoy them chilled or at room temperature for a sweet treat! To get the best brownie texture, start by mixing your wet and dry ingredients carefully. Make sure your butter and chocolate blend smoothly. Mix the sugars and eggs well. This helps the brownies rise and stay soft. When adding the flour and cocoa, fold gently. Overmixing can lead to tough brownies. Bake them until a toothpick shows a few moist crumbs. This means they are fudgy and not dry. Whipping the mousse is key to getting it light and fluffy. First, heat the cream until it simmers. Then, add the chopped dark chocolate and stir until smooth. Let it cool slightly before whipping. Use an electric mixer for the best results. Beat until soft peaks form, but stop before it gets too thick. If you overwhip, the mousse can become grainy. It should be airy and smooth when done. To make your brownies look extra special, think about how you serve them. You can sprinkle grated chocolate or cocoa powder on top of the mousse. This adds a nice touch. Fresh berries or mint leaves can also brighten the dish. Use a sharp knife to cut the brownies for neat squares. Serve them chilled or at room temp for the best taste. Pro Tips Use Quality Chocolate: The flavor of your brownies and mousse largely depends on the chocolate you choose. Opt for high-quality semi-sweet and dark chocolate for the best taste experience. Room Temperature Eggs: Using eggs at room temperature helps them incorporate better into the batter, resulting in a smoother texture for your brownies. Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to dense brownies instead of the desired fudgy texture. Chill to Set: Allowing the mousse to chill for at least 2 hours is crucial for it to set properly. This ensures a light and airy texture when you serve it atop the brownies. {{image_4}} You can make your brownies even better with added flavors. Try adding a dash of espresso powder. This will enhance the chocolate taste. You can also mix in orange zest. It gives a bright, fresh twist. If you like nuts, add chopped walnuts or pecans. They add a nice crunch. For a minty flavor, use mint extract instead of vanilla. Just a little will make a big difference. Toppings can change the whole look and taste. Instead of mousse, try whipped cream. It will lighten the dessert. You can also add a drizzle of caramel sauce. It adds sweetness and a lovely shine. For a fruity touch, top with fresh berries. Strawberries or raspberries work great. If you want a fun crunch, sprinkle crushed cookie crumbs on top. They add texture and flavor. Making brownies gluten-free is easy. Just swap all-purpose flour for almond flour or gluten-free flour. For a vegan option, replace eggs with flax eggs. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes. Use dairy-free chocolate and coconut cream for the mousse. These swaps keep the taste rich and creamy while being friendly to different diets. To keep your brownies fresh, store them in an airtight container. This helps keep them moist. Place parchment paper between layers to avoid sticking. Keep them at room temperature for up to four days. If you want to keep them longer, refrigeration is an option. Just make sure to wrap them well to avoid drying out. For any leftover mousse, transfer it to a clean, airtight container. Store it in the fridge for up to three days. If you notice any separation, gently stir it before serving. Always cover the container tightly to keep it from absorbing other food odors. You can freeze brownies and mousse for later enjoyment. To freeze brownies, wrap each piece in plastic wrap, then place them in a freezer bag. They can last for up to three months. For mousse, spoon it into individual servings in freezer-safe containers. It can also freeze for up to three months. When you're ready to enjoy, thaw in the fridge overnight. Yes, you can. I often mix semi-sweet and dark chocolate for depth. You can also try milk chocolate for a sweeter treat. Just remember, the type of chocolate affects the taste. Dark chocolate gives a rich, bold flavor. Milk chocolate offers a creamier and sweeter bite. Adjust the sugar if you change the chocolate type. Check for moist crumbs on a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are ready. Remember, they will continue to cook after you take them out. Avoid overbaking for the best texture. Brownies should be soft and fudgy inside. If your mousse does not set, check a few things. First, make sure the cream was whipped enough. It needs to form soft peaks. If it’s too runny, try chilling it longer. You can also gently fold in more whipped cream. This will help give it structure. Just be gentle to keep it airy. Yes, you can. These brownies are great for making ahead. You can prepare them a day or two in advance. Just store them in the fridge once assembled. The mousse will taste even better after chilling. Just remember to cover them well with plastic wrap. This keeps them fresh and tasty. We explored the key ingredients and steps to create delicious brownies with chocolate mousse. I shared tips to ensure perfect textures and suggested variations to suit different diets. Remember, with the right techniques, you can impress anyone with this dessert. Use these recipes and tips to make something special! Enjoy experimenting and sharing your tasty creations with loved ones. Happy baking!

Decadent Chocolate Mousse Brownies

Rich and indulgent brownies topped with a light and fluffy chocolate mousse.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 quarter cup unsweetened cocoa powder
  • 1 half teaspoon baking powder
  • 1 quarter teaspoon salt
  • 1 cup heavy cream
  • 4 ounces dark chocolate, finely chopped (for mousse)
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract (for mousse)

Instructions
 

  • Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, allowing some overhang for easy lifting later.
  • Melt the Chocolate and Butter: In a medium saucepan over low heat, combine the unsalted butter and the chopped semi-sweet chocolate. Stir continuously until the mixture is melted and smooth. Once melted, remove the saucepan from heat and let it cool for about 10 minutes.
  • Mix in Sugars and Eggs: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour in the cooled chocolate mixture and whisk until well combined. Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the pure vanilla extract.
  • Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the wet batter. Mix gently until just combined—be careful not to overmix.
  • Bake the Brownies: Pour the prepared brownie batter into the lined baking pan, spreading it evenly across the surface. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
  • Prepare the Chocolate Mousse: In a medium saucepan, heat the heavy cream over medium heat until it barely simmers (small bubbles will form around the edges). Remove from heat, add the finely chopped dark chocolate, and stir until completely melted and smooth. Let this mixture cool for about 10 minutes.
  • Whip the Mousse: Transfer the cooled chocolate mixture to a mixing bowl and whip with an electric mixer until fluffy and light. Add the powdered sugar and the pure vanilla extract, continuing to whip until soft peaks form—be cautious not to overwhip the mousse.
  • Assemble: Once the brownies are fully cooled, pour the whipped chocolate mousse over the top, spreading it evenly. Cover with plastic wrap and chill in the refrigerator for at least 2 hours to allow the mousse to set.
  • Serve: After the mousse has set, use the parchment overhang to lift the brownies out of the pan. Cut into squares or rectangles for serving. They can be enjoyed chilled or at room temperature for a delightful treat.

Notes

For an extra touch, sprinkle grated chocolate or cocoa powder on top of the mousse just before serving. Add fresh berries or mint leaves for a pop of color and flavor!
Keyword brownies, chocolate mousse, dessert