Chocolate Mousse Brownies (Print)
Chewy brownies topped with fluffy chocolate mousse and finished with smooth ganache for a three-layer chocolate dream.
# Ingredients:
→ Brownie Base
01 -
115g butter, unsalted and melted
02 -
200g white sugar
03 -
Two large eggs
04 -
1 tsp vanilla flavoring
05 -
40g cocoa powder, unsweetened
06 -
65g plain flour
07 -
1/4 tsp fine salt
08 -
1/4 tsp baking powder
→ Chocolate Mousse
09 -
350ml chilled heavy cream
10 -
225g semisweet chocolate, chopped fine
11 -
45ml whole milk
12 -
25g confectioners' sugar
→ Ganache Topping
13 -
115g semisweet chocolate, chopped finely
14 -
120ml heavy cream
# Steps:
01 -
Set the oven to 175°C (350°F) to heat up. Use parchment paper to line the inside of an 8×8-inch (20×20 cm) square pan. In a bowl, mix together the melted butter, sugar, eggs, and vanilla until it's smooth. Slowly sift in the flour, cocoa powder, salt, and baking powder, then gently fold with a spatula until it's just mixed—don’t overdo it. Spread the batter evenly in the pan and bake for 20-25 minutes. You'll know it's ready when a toothpick comes out with fudgy crumbs. Let it cool completely before moving on.
02 -
In a small pot, warm the milk just until it's steaming—don’t let it boil. Pour it over the finely chopped chocolate in a heatproof bowl and let it sit for 2 minutes before stirring until smooth and creamy. Let it come to room temperature. In a new bowl, whisk the chilled cream with powdered sugar until you see soft peaks. Gently mix the chocolate into the whipped cream until it's seamless and fluffy, taking care not to flatten it. Spread this mousse evenly over the cooled brownies and chill in the fridge for at least 2 hours to set.
03 -
In a heatproof dish, place the chopped chocolate. Heat the heavy cream in a saucepan until you see small bubbles forming on the edges. Pour it over the chocolate and leave it alone for 2-3 minutes before stirring until glossy and smooth. Spread the ganache gently over the chilled mousse layer using an offset spatula. Pop it back into the fridge for another hour to set firmly.
# Additional Notes:
01 -
If the chocolate thickens too much while cooling, stir in a small spoonful of whipped cream to loosen it up, then gently fold in the rest.