Description
Fudgy, creamy, and utterly decadent. These Chocolate Mousse Brownies are what chocolate dreams are made of. Just try to stop at one slice.
Ingredients
Scale
For the Brownie Base:
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (120g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
For the Chocolate Mousse Layer:
- 2 cups (350g) semi-sweet chocolate chips
- 3 tablespoons unsalted butter
- 1 1/2 cups heavy whipping cream, divided
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on sides.
- In a medium saucepan, melt butter over medium-low heat. Remove from heat, whisk in sugar.
- Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to wet mixture, mixing just until combined.
- Fold in chocolate chips and spread batter evenly in prepared pan.
- Bake 25-30 minutes until a toothpick has moist crumbs. Cool completely on wire rack.
- For mousse, place chocolate chips and butter in a large bowl. Heat 1/2 cup cream until simmering, pour over chocolate. Let stand 1 minute, then stir until smooth.
- Cool chocolate mixture to room temperature, stirring occasionally.
- Beat remaining 1 cup cold cream with powdered sugar, vanilla, and salt until stiff peaks form.
- Gently fold whipped cream into cooled chocolate mixture in three additions.
- Spread mousse evenly over cooled brownies.
- Cover loosely and refrigerate at least 4 hours or overnight until set.
- Use parchment overhang to lift brownies from pan. Cut into squares with a warm knife, cleaning between cuts.