Description
Indulgent brownies topped with light and airy chocolate mousse, perfect for any occasion.
Ingredients
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup heavy cream (very cold)
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment if desired.
- In a large mixing bowl, melt the butter. Add the granulated sugar and stir until combined and slightly glossy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift or whisk together the flour, unsweetened cocoa powder, and salt. Fold the dry mix into the wet ingredients until just combined.
- Pour the brownie batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs.
- Remove from the oven and let the brownies cool completely on a wire rack.
- For the mousse, chill a mixing bowl and beaters in the fridge for 10-15 minutes. Pour the heavy cream into the chilled bowl and whip until soft peaks form.
- Melt the semi-sweet chocolate chips in the microwave or over a double boiler; let it cool slightly.
- Gently fold the melted chocolate into the whipped cream, add the powdered sugar, and mix until smooth.
- Spread the mousse evenly over the cooled brownie layer.
- Chill the assembled brownies in the refrigerator for at least one hour to firm up the mousse.
- Cut into squares and serve chilled or at cool room temperature.
Notes
For a deeper flavor, substitute 2 tablespoons espresso powder into the dry ingredients. For a lighter mousse, increase heavy cream to 1 1/4 cups and reduce melted chocolate slightly.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American