Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang to easily lift the brownies out later. This ensures your brownies won't stick.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures the leavening agents and cocoa are evenly distributed.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. If using chocolate chips, gently fold them in now.1 cup semi-sweet chocolate chips
- Pour the brownie batter evenly into the prepared baking pan. Spread it out with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). A slightly underbaked brownie will be fudgier.
- Let the brownies cool completely in the pan on a wire rack. This is crucial before adding the mousse layer, otherwise, the mousse will melt.
- While the brownies are cooling, chop the chocolate finely and place it in a heatproof bowl. Heat 1/2 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate. Let it sit for 1-2 minutes, then whisk gently until the chocolate is completely melted and the mixture is smooth and glossy. This is your ganache base.8 ounces semi-sweet or dark chocolate, finely chopped, 1/2 cup heavy cream, plus more for whipping
- In a separate bowl, whip the remaining heavy cream with the powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Add a pinch of salt to enhance the chocolate flavor.1/4 cup powdered sugar, 1 teaspoon vanilla extract, pinch salt
- Gently fold about one-third of the whipped cream into the melted chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain. Be gentle to maintain the airy texture of the mousse.
- Once the brownies are completely cool, spread the chocolate mousse evenly over the top of the brownie layer using an offset spatula for a smooth finish.
- Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or until the mousse is firm. This is essential for the mousse to set properly.
- Before serving, you can dust the top of the Chocolate Mousse Brownies with cocoa powder, add a dollop of whipped cream, or top with fresh berries. Slice with a sharp knife dipped in hot water for clean cuts.cocoa powder for dusting, whipped cream, fresh berries
Notes
These brownies can be stored in the refrigerator for up to 3-4 days and frozen for up to 2-3 months.
