Chocolate Mousse Brownies
User Reviews
4.9
Chocolate Mousse Brownies
Description
The brownie layer is prepared by mixing eggs and sugar until fluffy, then incorporating melted unsalted butter, sifted cocoa powder, flour, vanilla extract, and kosher salt. The batter is baked in a buttered pan lined with parchment paper to ensure easy removal. Baking follows until a toothpick inserted comes out with a few moist crumbs, indicating a fudgy texture.
The mousse topping consists of melted milk chocolate combined with gelatin for stability and chilled whipping cream beaten to soft peaks. The gelatin blooming and chocolate melting steps ensure the mousse sets properly. The creamy mousse contrasts the dense brownie underneath.
Together, they create a multi-textured dessert with intense chocolate flavor balanced by airy mousse, ideal for dessert presentations and gatherings.
Ingredients
For the Brownie Layer:
- 2 tablespoons butter for greasing the pan, unsalted, softened
- 4 egg room temperature, large
- 2 cups granulated sugar white
- 8 ounces unsalted butter 2 sticks, melted
- 1 1/4 cups cocoa powder sifted, unsweetened
- 1 teaspoon vanilla extract
- 1/3 cup flour sifted
- 1/2 teaspoon kosher salt
For Chocolate Mousse:
- 10 ounces milk chocolate finely chopped
- 2 1/2 cups whipping cream chilled
- 7 grams gelatin
- 2 tablespoons water
Instructions
For the Brownie Layer:
- Preheat oven to 325 degrees F.
- Place parchment paper in a 13x9-inch pan so it covers the bottom and two sides (to facilitate the brownie removal). Butter the pan and set aside.
- In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow. Add the sugar and beat until combined. Add remaining ingredients and mix to combine.
- Pour the batter into the pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the pan. It should come out with just a few crumbles attached. 25-30 minutes in my oven for this recipe is perfect timing.
- When done, remove the brownie from the oven and place it on a cooling rack; do not remove it from the pan.
For Chocolate Mousse:
- Bring a pot of water to boil. Place chocolate in a heatproof bowl and melt over the simmering water. When melted, remove from heat and set aside.
- Place gelatin and water in a small bowl. Allow the gelatin to bloom, then let it sit for 10 minutes.
- In the meantime, bring 1/2 cup of cream to a boil in a saucepan. Add the gelatin mixture to the cream and stir to incorporate the gelatin fully. Remove from heat.
- Pour about half of the cream mixture into the chocolate and whisk quickly. Add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.
- Place the remaining 2 cups of cream in the bowl of a stand mixer fitted with the wire attachment and whisk until soft peaks form.
- When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
- Pour on top of the completely cooled brownie pan and level the top layer. Place in the fridge overnight or for at least 6 hours.
- Before serving, remove the mousse brownies from the fridge, lift them from the pan using the parchment paper edges, sprinkle with cocoa powder, run a knife through cold water, and cut into square bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12brownies
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 163mg | 54% |
| Sodium | 278mg | 12% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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