Chocolate Mousse Brownies (Print Version)
# Ingredients:
→ To make the base layer
01 -
1 teaspoon vanilla extract
02 -
2 large eggs
03 -
½ cup (65g) regular all-purpose flour
04 -
¼ teaspoon baking powder
05 -
¼ teaspoon salt
06 -
½ cup (115g) butter without salt, melted
07 -
⅓ cup (40g) unsweetened cocoa powder
08 -
1 cup (200g) sugar, granulated
→ For the mousse middle layer
09 -
2 tablespoons (25g) powdered sugar
10 -
3 tablespoons (45ml) milk
11 -
1½ cups (350ml) heavy cream, ice cold
12 -
8 oz (225g) semisweet chocolate, chopped small
→ For the ganache layer on top
13 -
½ cup (120ml) thick cream
14 -
4 oz (115g) semisweet chocolate, chopped small
# Instructions:
01 -
Set your oven to 350°F (175°C). Put parchment paper into an 8×8-inch (20×20 cm) pan, leaving edges hanging over the sides so you can lift the dessert out later.
02 -
Combine melted butter, sugar, eggs, and vanilla in a bowl. Stir everything together firmly until it's all smooth and mixed in.
03 -
Sprinkle the baking powder, salt, cocoa, and flour into the wet bowl. Gently fold with a spatula until everything's just combined. Avoid overdoing it to keep the brownies soft.
04 -
Spread your brownie mix into the prepared pan and even it out. Pop it in the oven for 20-25 minutes. When a toothpick comes out with a few sticky crumbs, take it out. Leave it to cool in the pan on a rack.
05 -
Warm milk in a small pan just until it steams—don’t let it boil! Pour this over chopped chocolate in a bowl and let it rest without touching for 2 minutes. Then stir until silky. Let it cool at room temp, stirring now and again.
06 -
Use a hand or electric mixer to whip your chilled cream along with powdered sugar until soft peaks appear. Peaks should slightly droop when you lift the beaters.
07 -
Double-check the chocolate mix is cool but still smooth. If it’s too firm, mix in a spoon of whipped cream to loosen it. Gently fold the chocolate mixture into the whipped cream until fully mixed, being gentle to keep it airy.
08 -
Spread the mousse evenly across the cooled brownie layer. Use any tool like a spoon to smooth it out. Let it chill in the fridge for about 2 hours or until the mousse firms up.
09 -
When the mousse sets, heat the heavy cream in a pan until it just starts to simmer on the edges. Pour it over the chopped chocolate in a bowl. Let it sit for 2-3 minutes undisturbed, then stir until glossy.
10 -
Pour the smooth ganache over the mousse layer while it’s still warm. Spread gently and evenly across the surface, taking care not to mess up the mousse below.
11 -
Pop the whole dessert back in the fridge for at least an hour so the top sets. Lift it out using the parchment, slice it with a sharp knife, and wipe the blade between cuts for a clean look.
# Notes:
01 -
Use a hot wet knife for clean slices, wiping between cuts.
02 -
Store these treats in an airtight box in the fridge—it lasts for up to 4 days.
03 -
Want a twist? Add espresso powder to the batter or a splash of liqueur to the mousse.