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Chocolate Mousse Brownies Recipe

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Chocolate Mousse Brownies feature a rich, fudgy brownie base topped with a light and creamy chocolate mousse, finished with optional chocolate curls for an elegant touch. These homemade brownies are perfect for chocolate lovers looking for a luscious dessert that combines dense brownies and airy mousse in one delicious bite.

Ingredients

Brownie Layer

  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 tablespoon cornstarch
  • ⅓ cup (39 g) Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 cups (400 g) granulated sugar
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter
  • 2 teaspoons vanilla extract

Mousse Layer

  • 1 ½ cups (357 g) heavy whipping cream, cold, divided
  • 1 cup chocolate chips, semi-sweet (or your preference)
  • Chocolate curls, for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides to help remove the brownies easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, Dutch-processed cocoa powder, baking powder, and kosher salt until well combined. Set this mixture aside.
  3. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, granulated sugar, unsalted butter, and vanilla extract. Beat on medium speed until the mixture becomes light, fluffy, and well combined.
  4. Combine Dry and Wet Ingredients: With the mixer off, gradually add the dry flour mixture to the wet mixture. Turn the mixer on low speed and mix just until ingredients are well incorporated, taking care not to overmix.
  5. Bake Brownies: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes. The brownies are done when the edges look set, but the center still appears shiny or moist, indicating a fudgy texture.
  6. Cool Brownies: Remove the baking dish from the oven and allow the brownies to cool completely at room temperature before adding the mousse layer.
  7. Prepare Chocolate Mixture: In a microwave-safe bowl, heat ½ cup of the heavy whipping cream for about 50 seconds or until warm (adjust time based on microwave power). Add the semi-sweet chocolate chips to the heated cream and stir continuously for 1-2 minutes until all the chocolate has melted into a smooth ganache. Set aside to cool to room temperature.
  8. Whip Remaining Cream: Pour the remaining 1 cup of cold heavy whipping cream into a medium mixing bowl. Using a hand mixer or stand mixer, whip the cream until soft peaks form, then continue whipping until stiff peaks form, creating a stable whipped cream.
  9. Fold Chocolate Ganache into Whipped Cream: Gently fold the cooled chocolate ganache into the whipped cream using a spatula, combining until the mousse is smooth and evenly mixed without deflating the whipped cream.
  10. Assemble Mousse Layer: Pour the prepared chocolate mousse over the completely cooled brownies and spread it into an even layer using an offset spatula or the back of a spoon.
  11. Garnish and Chill: Optionally, garnish the mousse layer with chocolate curls for added texture and an attractive finish. Refrigerate the assembled brownies for at least 2 hours or up to overnight to allow the mousse to set and flavors to meld before serving.

Notes

  • For fudgier brownies, avoid overbaking; check for doneness by ensuring the center remains shiny and slightly moist.
  • Use high-quality chocolate chips or chopped good-quality semi-sweet chocolate for the mousse for best flavor.
  • Allow the brownies to cool completely before adding the mousse to prevent melting or a runny top layer.
  • Chocolate curls can be made by shaving a chocolate bar with a vegetable peeler or purchased premade.
  • The mousse can be prepared a day ahead and refrigerated to save time.

Find it online: https://recipesbyliza.com/chocolate-mousse-brownies-recipe/