Chocolate Mousse Brownies Ultimate (Print-Friendly Version)
Fudgy brownies topped with luscious chocolate mousse for an irresistible chocolate delight.
# Ingredients You’ll Need:
→ Brownie Base
01 -
1 cup unsalted butter
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1 cup unsweetened cocoa powder
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking powder
→ Chocolate Mousse Topping
09 -
1 1/2 cups heavy whipping cream
10 -
8 ounces semi-sweet chocolate, chopped
11 -
3 large egg whites
12 -
1/4 cup granulated sugar
13 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray.
02 -
Melt unsalted butter in a medium saucepan over medium heat. Once melted, stir in granulated sugar until thoroughly blended.
03 -
Remove the pan from the heat and let cool briefly. Whisk in eggs and vanilla extract until the mixture is smooth and glossy.
04 -
In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
05 -
Gradually add the dry ingredients to the butter mixture, stirring until just incorporated. Avoid overmixing to preserve tenderness.
06 -
Spread the brownie batter evenly into the prepared baking pan using a spatula.
07 -
Place the pan in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
08 -
Remove brownies from the oven and allow them to cool completely in the pan before proceeding.
09 -
In a heatproof bowl, gently melt the semi-sweet chocolate over a double boiler or in short microwave bursts, stirring until smooth. Let cool to room temperature.
10 -
In a large mixing bowl, whip the heavy cream until it forms soft peaks.
11 -
Using a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks are achieved.
12 -
Fold the cooled melted chocolate into the whipped cream until well integrated. Carefully fold in the whipped egg whites, taking care not to deflate the mixture.
13 -
Spread the chocolate mousse evenly over the cooled brownie layer. Cover and refrigerate for at least 1–2 hours to set before serving.
# Extra Tips:
01 -
For clean slices, run a sharp knife under hot water and wipe between cuts.