Chocolate Mousse Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
115g unsalted butter, melted
02 -
200g granulated sugar
03 -
2 large eggs
04 -
1 tsp vanilla extract
05 -
40g unsweetened cocoa powder
06 -
65g all-purpose flour
07 -
1/4 tsp salt
08 -
1/4 tsp baking powder
→ Chocolate Mousse
09 -
350ml heavy whipping cream, chilled
10 -
225g semisweet chocolate, finely chopped
11 -
45ml milk
12 -
25g powdered sugar
→ Ganache Topping
13 -
115g semisweet chocolate, finely chopped
14 -
120ml heavy cream
# Instructions:
01 -
Preheat oven to 175°C and line a 20×20 cm baking pan with parchment paper. Whisk together melted butter, granulated sugar, eggs, and vanilla until smooth. Sift in cocoa powder, flour, salt, and baking powder. Gently fold dry ingredients into wet ingredients until just combined. Pour batter into prepared pan, smooth with spatula, and bake for 20-25 minutes until a toothpick comes out with a few moist crumbs. Cool completely in pan.
02 -
Heat milk until steaming but not boiling. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until fully melted and smooth. Cool to room temperature. In a separate bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold cooled chocolate mixture into whipped cream until fully incorporated. Spread mousse evenly over cooled brownie base. Refrigerate for at least 2 hours until set.
03 -
Place chopped chocolate in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy. Pour ganache over set mousse layer and spread evenly with an offset spatula. Refrigerate for another hour until ganache firms.
# Notes:
01 -
For clean slices, dip a sharp knife in hot water and wipe dry between cuts.