Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder, divided
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs
- 1 1/2 teaspoons alcohol-free vanilla extract
- 1 1/2 cups (360ml) heavy whipping cream
- 1/2 cup (60g) powdered sugar
- 8 ounces (226g) dark chocolate, chopped
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides. In a large bowl, whisk together the melted butter and granulated sugar. Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla bean paste. Gradually add the flour, 1/2 cup of cocoa powder, and a pinch of salt, mixing until just combined. Spread the brownie batter evenly into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan.
- Step 2: While the brownies cool, prepare the chocolate for the mousse. Melt 6 ounces of the chopped dark chocolate using a double boiler or microwave, stirring until smooth. Let cool slightly.
- Step 3: In a separate large, chilled bowl, combine the heavy whipping cream, powdered sugar, and the remaining 1/4 cup of unsweetened cocoa powder. Beat with an electric mixer on high speed until stiff peaks form. Gently fold the slightly cooled melted chocolate into the whipped cream mixture until just combined and streak-free.
- Step 4: Once the brownie layer is completely cool, carefully spread the chocolate mousse evenly over the top of the brownies. Use an offset spatula to create a smooth surface.
- Step 5: Coarsely chop the remaining 2 ounces of dark chocolate and sprinkle over the top of the mousse layer for garnish. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set firmly.
- Step 6: Once set, use the parchment paper overhang to lift the brownies from the pan. Place on a cutting board and slice into squares with a warm, sharp knife before serving.
Notes
- To keep your Chocolate Mousse Brownies at their best, store them in an airtight container in the refrigerator for up to 3-4 days, allowing the mousse to retain its dreamy consistency.
- Since the delicate chocolate mousse layer is key to this dessert, these brownies are truly best enjoyed cold or at cool room temperature; reheating is not recommended as it will melt the beautiful mousse.
- Elevate the decadent experience by serving these brownies with a sprinkle of flaky sea salt to intensify the chocolate, or a side of fresh raspberries for a lovely tart contrast that cuts through the richness.
- For a perfectly smooth and stable mousse, make sure your melted dark chocolate is cooled to just above room temperature before gently folding it into the whipped cream; if it's too warm, it will deflate the cream, and if too cold, it will seize.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 85g)
- Calories: 550
- Sodium: 150mg
- Fat: 40g
- Saturated Fat: 25g
- Trans Fat: 0.5g
- Protein: 55g