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Layered Chocolate Mousse Brownies

Layered Chocolate Mousse Brownies
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Layered Chocolate Mousse Brownies combine a fudgy, dense brownie base with a light and airy chocolate mousse topping, creating a rich yet balanced dessert perfect for any occasion. This recipe blends intense chocolate flavors and contrasting textures, delivering a decadent treat that’s simple to prepare and customizable to your preferences.

Ingredients

Scale

Brownie Base

  • 1/2 cup (115g) unsalted butter
  • 4 oz (115g) bittersweet chocolate
  • 3/4 cup (95g) all-purpose flour (or gluten-free flour blend for gluten-free variation)
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract

Chocolate Mousse Topping

  • 1 cup (240ml) heavy cream
  • 4 oz (115g) semisweet chocolate chips
  • Pinch of salt
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. In a medium saucepan, melt the butter and bittersweet chocolate together over low heat until smooth, then remove from heat.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, salt, and sugar until evenly combined to ensure smooth, lump-free brownies.
  3. Combine and Bake Brownies: Add the eggs and vanilla extract to the melted chocolate mixture, whisking until well combined. Gradually fold in the dry ingredients until just incorporated, then pour the batter into the prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  4. Cool Completely: Allow the brownies to cool completely in the pan. This step is important so the mousse won’t melt when layered on top.
  5. Make the Chocolate Mousse: Whip the heavy cream until soft peaks form. Gently melt the semisweet chocolate in a double boiler or microwave, then fold it carefully into the whipped cream along with a pinch of salt and vanilla extract if using, creating a light, velvety mousse.
  6. Assemble the Layers: Spread the chocolate mousse evenly over the cooled brownies. Chill for at least 2 hours, or until the mousse layer is set firmly before slicing and serving.

Notes

  • Use quality chocolate for the best flavor in both the brownie and mousse layers.
  • Room temperature eggs mix better with melted chocolate, ensuring a smooth batter.
  • Do not overbake; brownies should be fudgy and slightly underdone in the center for optimal texture.
  • Chill mousse thoroughly to help it hold its shape when sliced.
  • Fold mousse gently to keep it light and airy, avoiding deflation of the whipped cream.

Nutrition

Keywords: chocolate mousse brownies, layered brownies, fudgy brownies, chocolate mousse, dessert recipe, gluten free dessert, chocolate dessert

Find it online: https://tastebudtrek.com/layered-chocolate-mousse-brownies/