Chocolate Mousse Brownies

Welcome to a dessert adventure that combines the rich, fudgy base of a brownie with the light, airy decadence of chocolate mousse, all crowned with a glossy ganache. This delightful treat is perfect for satisfying your sweet tooth or impressing guests at any gathering.

Ingredients

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

Step-by-Step Instructions

Step 1: Make the Brownie Base

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla until smooth.
3. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the brownie base fudgy.
4. Pour the batter into the prepared pan and smooth it out with a spatula.
5. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.

Step 2: Prepare the Chocolate Mousse

1. Heat the milk in a small saucepan until just steaming (but not boiling). Pour it over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until the chocolate is fully melted and smooth. Let it cool until it’s no longer warm but still fluid (about room temperature).
2. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
3. Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated. Be careful not to deflate the mousse.
4. Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours, or until the mousse is set.

Step 3: Top with Ganache

1. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
2. Pour the ganache over the mousse layer and spread it evenly with an offset spatula.
3. Refrigerate for another hour, or until the ganache is firm.

Serving Suggestions

Slice these brownies with a warm knife for cleaner edges. Each piece offers a layer of fudgy brownie, creamy mousse, and smooth ganache. These brownies are perfect on their own or paired with a scoop of vanilla ice cream or a dollop of whipped cream. For a fresh twist, add a few berries on top.

Tips and Variations

• Chocolate Lovers: Pair with a cup of coffee for an extra indulgent experience.
• Texture Mix: Try serving alongside Classic Fudgy Brownies for a delightful contrast.
• Storage: Keep leftovers in the fridge to maintain the mousse’s texture.

Whether you’re indulging solo or sharing with friends, these Chocolate Mousse Brownies are sure to impress. Enjoy the layers of flavor and texture that make this dessert a standout treat!