Rich Chocolate Mousse Brownies (Print-Friendly Version)
Fudgy brownie base topped with a light, airy chocolate mousse for a decadent dessert.
# Ingredients Required:
→ Brownie Base
01 -
227 grams unsalted butter
02 -
225 grams dark chocolate (70% cocoa, chopped)
03 -
200 grams granulated sugar
04 -
3 large eggs
05 -
60 grams all-purpose flour
06 -
25 grams cacao powder
07 -
2.5 milliliters salt
→ Chocolate Mousse
08 -
170 grams dark chocolate (finely chopped)
09 -
3 large egg yolks
10 -
30 grams powdered sugar
11 -
240 milliliters heavy cream
12 -
3 large egg whites
13 -
5 milliliters vanilla extract
14 -
pinch of salt
# Detailed Directions:
01 -
Preheat oven to 175°C and line a baking pan with parchment paper.
02 -
Melt unsalted butter with dark chocolate until smooth. Whisk in granulated sugar followed by eggs. Gently fold in flour, cacao powder, and salt until combined.
03 -
Pour the batter into the prepared pan and bake for 25 to 28 minutes. Test with a toothpick; it should come out with moist crumbs. Allow to cool completely before proceeding.
04 -
Melt dark chocolate over a double boiler. Stir in egg yolks, powdered sugar, and vanilla extract until smooth and glossy.
05 -
Whip heavy cream to soft peaks. Separately, beat egg whites with a pinch of salt until stiff peaks form.
06 -
Fold whipped cream gently into the chocolate mixture, then carefully fold in the beaten egg whites to preserve airiness.
07 -
Spread the mousse evenly over the cooled brownie base using an offset spatula. Refrigerate for at least 3 hours or preferably overnight to set.
08 -
Cut into 12 squares and serve chilled.
# Helpful Advice:
01 -
For a deeper chocolate intensity, substitute 70% dark chocolate with 85% cocoa. Ensure the base is fully cooled before mousse application to prevent melting. Refrigerate overnight for best mousse stability and clean slicing.