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Mousse Brownies Recipe

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★★★★★

4.4 from 752 reviews

Delight in the decadent layers of these Mousse Brownies featuring a rich, fudgy brownie base topped with a light and airy chocolate mousse, finished with a glossy ganache. Perfect for chocolate lovers looking for a dessert that combines the best textures and flavors in one elegant treat.

Ingredients

Scale

For the Brownie Base:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

For the Chocolate Mousse:

  • 1 1/2 cups (350ml) heavy whipping cream, chilled
  • 8 oz (225g) semisweet chocolate, finely chopped
  • 3 tbsp (45ml) milk
  • 2 tbsp (25g) powdered sugar

For the Ganache Topping:

  • 4 oz (115g) semisweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
  2. Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and thoroughly combined.
  3. Add Dry Ingredients: Sift in cocoa powder, flour, salt, and baking powder. Carefully fold these dry ingredients into the wet mixture just until no streaks remain, avoiding overmixing to keep the brownies tender.
  4. Bake the Brownie Layer: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownie base to cool completely in the pan.
  5. Make the Mousse Base: Warm the milk gently in a small saucepan until just steaming, then pour over the chopped chocolate in a heatproof bowl. Let it rest for 2 minutes to melt, then stir gently until smooth. Cool this chocolate mixture to room temperature.
  6. Whip the Cream: In a separate bowl, beat the chilled heavy cream with powdered sugar until soft peaks form, creating light, fluffy whipped cream.
  7. Fold to Combine: Mix a spoonful of whipped cream into the cooled chocolate to loosen it. Then gently fold in the remaining whipped cream until a smooth, airy mousse forms, taking care not to deflate it.
  8. Assemble Mousse Layer: Spread the chocolate mousse evenly over the cooled brownie base using a spatula. Refrigerate for at least 2 hours to allow the mousse to set firmly.
  9. Make the Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 to 3 minutes before stirring until silky smooth and glossy.
  10. Add Ganache Topping: Pour the ganache evenly over the chilled mousse layer and smooth the surface with an offset spatula. Return to the refrigerator for 1 hour to let the ganache firm up.
  11. Slice and Serve: Use the parchment paper overhang to lift the entire dessert from the pan. Slice with a clean, sharp knife, wiping the blade between cuts for neat, attractive brownie squares. Enjoy your luscious mousse brownies!

Notes

  • Ensure the brownie base is completely cool before adding the mousse layer to prevent melting.
  • Be careful when folding the whipped cream into the chocolate mixture to keep the mousse light and airy.
  • Use good quality semisweet chocolate for the best flavor throughout.
  • The mousse and ganache layers need sufficient chilling time to properly set; do not rush refrigeration.
  • Slicing the brownies with a warm knife will help achieve clean cuts for presentation.

Keywords: mousse brownies, chocolate mousse brownies, layered brownies, chocolate dessert, rich brownies, easy mousse recipe, ganache topping, homemade brownies

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