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Chocolate Mousse Brownies

Decadent Chocolate Mousse Brownies That Melt in Your Mouth

Indulge in these Chocolate Mousse Brownies, a perfect blend of rich brownie and light mousse that melts in your mouth.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 0.5 cups Unsalted Butter Provides richness and moisture; use unsalted for controlled salt content.
  • 1 cups Granulated Sugar Adds sweetness and browning; can substitute with coconut sugar.
  • 2 large Large Eggs At room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract Enhances flavors; can be substituted with almond extract.
  • 1 cups All-Purpose Flour Provides structure; gluten-free blend can be used.
  • 0.5 cups Unsweetened Cocoa Powder Imparts deep chocolate flavor; Dutch-process cocoa can be used.
  • 0.25 teaspoon Salt Balances sweetness; sea salt recommended.
Chocolate Mousse
  • 1 cups Heavy Whipping Cream Key component for mousse; can use coconut cream for dairy-free.
  • 8 ounces Semi-Sweet Chocolate Add flavor and richness; dark chocolate for intense taste.
  • 2 large Egg Whites Whip until stiff peaks form.
  • 0.25 cups Granulated Sugar Sweetens mousse; can be reduced.

Equipment

  • 9x13 inch baking pan
  • Medium saucepan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Double boiler

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan.
  2. Melt ½ cup of unsalted butter in a saucepan and whisk in 1 cup of granulated sugar, then add eggs one at a time, followed by vanilla extract.
  3. In another bowl, sift together 1 cup of flour, ½ cup cocoa powder, and ¼ teaspoon salt. Fold dry ingredients into wet mixture until combined.
  4. Pour brownie batter into the pan, spread evenly, and bake for 25-30 minutes. Cool completely in the pan.
  5. Melt 8 ounces of semi-sweet chocolate over a double boiler. Whip 1 cup of heavy cream until soft peaks form.
  6. Whisk the egg whites from 2 eggs until frothy, adding ¼ cup sugar gradually and whisking until stiff peaks form.
  7. Fold the melted chocolate into the whipped cream, then gently fold in the egg whites until no streaks remain.
  8. Spread the mousse over cooled brownies, cover, and refrigerate for at least 2 hours to set.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 130mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 400IUCalcium: 30mgIron: 2mg

Notes

Use a serrated knife to cut for clean slices and avoid overmixing the brownie batter.

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