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Chocolate Mousse Brownies

Chocolate Mousse Brownies
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Chocolate Mousse Brownies combine the dense, fudgy richness of classic brownies with an airy, creamy chocolate mousse topping. This decadent and easy-to-make dessert is perfect for any occasion, impressing guests and delighting dessert lovers with each luscious bite.

Ingredients

Scale

Brownie Base

  • 6 oz high-quality dark chocolate (at least 60% cocoa)
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 3/4 cup all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 2 tbsp cocoa powder
  • Pinch of salt

Chocolate Mousse

  • 4 oz high-quality dark chocolate (at least 60% cocoa)
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Brownie Base: Preheat the oven to 350°F (175°C). Gently melt the dark chocolate and unsalted butter together until smooth. In a separate bowl, whisk the eggs with granulated sugar until light and fluffy. Slowly fold in the melted chocolate mixture. Sift in the flour, cocoa powder, and pinch of salt, then mix until just combined to keep the brownies fudgy. Pour the batter into a lined baking pan and bake for 20–25 minutes. Allow the brownies to cool completely before adding the mousse.
  2. Whip the Chocolate Mousse: Chill a mixing bowl and beaters in the freezer for 10 minutes. Melt the additional dark chocolate and let it cool slightly. Beat the heavy cream until soft peaks form, then gently fold the melted chocolate and vanilla extract into the whipped cream until smooth but airy.
  3. Assemble the Chocolate Mousse Brownies: Evenly spoon or pipe the mousse over the cooled brownie base. Smooth the mousse gently with a spatula. Optionally, sprinkle shaved chocolate or cocoa powder on top for garnish. Refrigerate for at least 2 hours to set the mousse before slicing and serving.

Notes

  • Use high-quality chocolate with at least 60% cocoa for the best flavor.
  • Do not overmix the brownie batter to maintain a fudgy texture.
  • Chilling the bowl and beaters helps the cream whip better and hold shape longer.
  • Make sure brownies are completely cooled before adding mousse to prevent melting.
  • Line your baking pan with parchment paper for easy removal.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze properly wrapped for up to 3 months; thaw overnight in the fridge before serving.
  • Serve chilled or at room temperature; avoid microwaving to preserve mousse texture.

Nutrition

Keywords: Chocolate Mousse Brownies, fudgy brownies, chocolate mousse dessert, easy chocolate dessert, decadent brownies, homemade brownies

Find it online: https://cherrycooks.com/chocolate-mousse-brownies/