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For these rich chocolate mousse brownies, gather the following: - 1 cup unsalted butter - 8 oz dark chocolate (60-70% cocoa), chopped - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1 cup heavy cream - 2 tablespoons powdered sugar - 1 teaspoon espresso powder (optional) - Chocolate shavings or cacao nibs for garnish If you can't find certain ingredients, here are some swaps: - Use coconut oil instead of butter for a dairy-free option. - Swap dark chocolate for semi-sweet chocolate if you prefer a sweeter taste. - You can replace granulated sugar with coconut sugar for a healthier choice. - Use egg substitutes like flaxseed meal or applesauce if you want a vegan version. Quality matters when making these brownies. Here are some tips: - Chocolate: Select high-quality dark chocolate. Look for brands with minimal ingredients. - Butter: Use unsalted butter for better control over salt levels. - Eggs: Fresh, organic eggs will enhance the flavor and texture. - Vanilla: Pure vanilla extract offers a richer taste than imitation. - Cocoa Powder: Choose unsweetened cocoa powder with a deep color for bold flavor. Choosing the right ingredients will elevate your chocolate mousse brownies. Enjoy the process! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This ensures even baking. Next, grab a 9x13 inch baking pan. Lightly grease it and line the bottom and sides with parchment paper. Leave some paper hanging over the edges. This will help you lift the brownies out later. In a medium saucepan, combine 1 cup of unsalted butter and 8 ounces of chopped dark chocolate. Melt them over low heat. Stir continuously until the mix is smooth. Once melted, remove it from the heat and let it cool slightly before using it. In a large bowl, mix 1 cup of granulated sugar and 1 cup of brown sugar. Pour in the slightly cooled chocolate mix. Stir well to blend the sugars fully. Then, add 4 large eggs one at a time. Mix after each addition. Finally, stir in 1 teaspoon of pure vanilla extract. In a separate bowl, sift together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt. Slowly fold the dry ingredients into the wet mix. Be gentle; we don’t want to overmix. Now, pour the batter into your prepared pan. Spread it evenly. Bake for 25-30 minutes. Check with a toothpick. It should come out with a few moist crumbs. While the brownies bake, whip up the chocolate mousse. In a mixing bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of espresso powder (if using). Whip until soft peaks form. Be careful not to overwhip; the mousse should be fluffy and smooth. Once the brownies cool completely, lift them out using the parchment overhang. Spread the whipped mousse evenly on top of the brownies. Chill in the fridge for at least 1 hour. This helps the mousse set. Just before serving, sprinkle with chocolate shavings or cacao nibs for a fancy touch. Cut into squares, serve, and enjoy! For the best brownie texture, start with quality chocolate. I use dark chocolate with 60-70% cocoa for rich flavor. Melt the chocolate and butter slowly. Stir often to keep it smooth. Mix the sugar and chocolate well before adding eggs. This step helps create a shiny crust. When you mix in the flour, do it gently. Overmixing can lead to dry brownies. Bake them until a toothpick shows moist crumbs. This means they are perfectly fudgy. To make light and fluffy mousse, use heavy cream. It whips up better than lighter creams. Add powdered sugar for sweetness and espresso powder for depth. Whip the cream until soft peaks form. Stop mixing once it becomes fluffy. Overwhipping can lead to grainy mousse. Spread it evenly on cooled brownies. Chilling helps the mousse set and gives it a nice texture. Many people overbake brownies, making them dry. Always check with a toothpick. If it comes out with a few moist crumbs, they are done. Another mistake is not letting brownies cool. They need to cool completely before adding mousse. This prevents melting and helps keep layers distinct. Finally, don’t rush the chilling step. Letting the mousse set is key to a great dessert. Pro Tips Use Quality Chocolate: The flavor of your brownies will largely depend on the quality of the chocolate you use. Opt for a high-quality dark chocolate with at least 60% cocoa for a rich and decadent taste. Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix just until combined. Overmixing can lead to tough brownies instead of the desired fudgy texture. Let Them Cool: It's crucial to let the brownies cool completely before adding the mousse. This prevents the mousse from melting and ensures a clean, beautiful layer on top. Chill Before Serving: Allow the assembled brownies to chill in the fridge for at least an hour. This helps the mousse set properly, making for easier slicing and a more enjoyable texture. {{image_4}} You can jazz up your chocolate mousse brownies with extra flavors. One easy way is to add mint. Use mint extract in the mousse for a refreshing twist. A little goes a long way, so start with just a half teaspoon. Another fun option is orange. Add orange zest to the brownie mix for a bright flavor. You can also use orange extract in the mousse. This adds a citrus kick that pairs well with chocolate. You can easily make these brownies gluten-free. Swap the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum to help with texture. This keeps your brownies moist and chewy. Make sure your chocolate is also gluten-free. Most dark chocolates are safe, but check the label. You want to avoid any hidden gluten. Serve these brownies with some fresh berries. Raspberries or strawberries add a nice tartness. A scoop of vanilla ice cream goes great with the rich chocolate too. For a fun twist, pair the brownies with a strong coffee. The coffee brings out the chocolate flavor. You can even sprinkle some sea salt on top for a salty-sweet treat. To keep your chocolate mousse brownies fresh, store them in an airtight container. This method prevents air from drying them out. Always let the brownies cool completely before storing. If they are warm, they can create steam, which makes them soggy. You can keep them at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week. Mousse can lose its lightness if not stored right. To preserve that fluffy texture, cover the mousse brownies with plastic wrap. Ensure the wrap doesn’t touch the mousse. This keeps moisture out and helps maintain its creaminess. When ready to serve, simply remove the wrap and cut the brownies. The mousse will still be smooth and delicious. Freezing is a great way to save extras. First, cut the brownies into squares. This makes it easier to thaw only what you need. Wrap each square in plastic wrap, then place them in a freezer-safe bag. They can stay frozen for up to three months. When you’re ready to enjoy them, let them thaw in the fridge overnight. This keeps the mousse from melting too fast. Enjoy the rich taste of these brownies anytime! To cut brownies cleanly, use a sharp knife. First, let the brownies cool fully. Run the knife under hot water, then dry it. Make your cuts in straight, even strokes. Wipe the knife between cuts to keep it clean. This keeps the edges neat and reduces crumbling. Yes, you can make the mousse ahead of time. Prepare it one day before you plan to serve the brownies. Store it in the fridge in an airtight container. Just remember to spread it on the brownies right before serving. To prevent sticking, grease your pan well. Use unsalted butter or cooking spray. Line the bottom and sides with parchment paper, leaving overhang. This helps you lift the brownies out easily after baking. For this recipe, use dark chocolate with 60-70% cocoa. This gives a rich flavor. You can also use semi-sweet chocolate if you prefer a sweeter taste. Avoid using milk chocolate, as it may make the brownies too sweet. Chocolate mousse brownies last about 3-4 days in the fridge. Store them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them for up to 2 months. Just wrap them well in plastic wrap. You learned how to make chocolate mousse brownies, from ingredients to storage. Quality ingredients lead to great desserts. Follow the steps for perfect brownies and fluffy mousse. Don't skip the tips to avoid common mistakes. You can try different flavors and even make a gluten-free version. Store wisely to keep your treats fresh longer. Enjoy the process, and impress your friends with this delicious dessert!

Chocolate Mousse Brownies

Decadent brownies topped with a rich chocolate mousse.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 8 oz dark chocolate (60-70% cocoa), chopped
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 2 tablespoons unsweetened cocoa powder
  • 1 2 teaspoons salt
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon espresso powder (optional)
  • 1 for garnish chocolate shavings or cacao nibs

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly and lining the bottom and sides with parchment paper. Leave some overhang on the sides to assist with removal later.
  • Melt the Chocolate: In a medium saucepan, melt the unsalted butter and chopped dark chocolate over low heat. Stir continuously until the mixture is completely smooth. Once melted, remove from heat and set aside to cool slightly.
  • Combine Sugars and Chocolate: In a large mixing bowl, combine the granulated sugar, brown sugar, and the slightly cooled chocolate mixture. Stir thoroughly until the sugars are well integrated.
  • Incorporate Eggs: Add the eggs into the sugar-chocolate blend one at a time, mixing well after each addition to ensure they are fully incorporated. Add the vanilla extract and stir until combined.
  • Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined, being careful not to overmix.
  • Bake: Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  • Prepare the Mousse: While the brownies are baking, create the chocolate mousse. In a mixing bowl, whip the heavy cream, powdered sugar, and espresso powder (if using) until soft peaks form. Be cautious not to overwhip; the mixture should be fluffy but still smooth.
  • Cool the Brownies: Once baked, allow the brownies to cool completely in the pan before carefully lifting them out using the parchment paper overhang. This will prevent any breakage and make for easy slicing.
  • Add the Mousse: After the brownies are fully cooled, spread the whipped cream mousse evenly on top of the brownies using a spatula. Chill the brownies in the refrigerator for at least 1 hour to allow the mousse to set.
  • Garnish and Serve: Just before serving, adorn the top of the mousse with chocolate shavings or cacao nibs for a decorative touch. Cut into squares and serve to enjoy this decadent dessert!

Notes

Chill the brownies after adding the mousse for best results.
Keyword brownies, chocolate, dessert