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Dark Chocolate Mousse Brownies

Dark Chocolate Mousse Brownies
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Classic Dark Chocolate Mousse Brownies combining a rich, fudgy brownie base with a light, airy chocolate mousse topping. This elegant dessert uses simple pantry staples to deliver an indulgent treat with intense chocolate flavor and a melt-in-your-mouth texture, perfect for special occasions or everyday luxury.

Ingredients

Scale

Brownie Base

  • 6 oz (170g) dark chocolate (at least 70% cocoa), chopped
  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • Pinch of salt

Chocolate Mousse

  • 1 cup (240ml) heavy cream
  • 3 oz (85g) dark chocolate (at least 70% cocoa), chopped and melted

Instructions

  1. Prepare the Brownie Base: Melt 6 oz dark chocolate and 1/2 cup unsalted butter gently over a double boiler or in short microwave bursts, stirring until smooth. In a separate bowl, whisk 3 eggs with 3/4 cup sugar and 1 tsp vanilla extract until light and fluffy. Combine the egg mixture with the melted chocolate and butter. Sift in 1/2 cup flour, 1/4 cup cocoa powder, and a pinch of salt. Fold gently to keep the batter airy and well mixed. Pour batter into a lined baking pan and bake at 350°F (175°C) for 20 minutes or until a toothpick inserted comes out with moist crumbs.
  2. Make the Chocolate Mousse: While the brownies cool, whip 1 cup heavy cream until soft peaks form. Melt 3 oz dark chocolate and let it cool slightly. Gently fold the melted chocolate into the whipped cream to create a light, luscious mousse.
  3. Assemble: Spread the chocolate mousse evenly over the cooled brownie base using a spatula to smooth the surface. Refrigerate for at least 2 hours until the mousse is set and firm enough to slice.
  4. Slice and Serve: Cut the chilled brownies into squares with a sharp knife, wiping the blade clean between cuts for neat edges. Serve chilled for the best flavor and texture.

Notes

  • Use high-quality dark chocolate with at least 70% cocoa content for the best flavor.
  • Fold dry ingredients gently to avoid dense brownies.
  • Whip cream just until soft peaks form to keep mousse light and fluffy.
  • Chill mousse layer adequately for clean slicing and perfect texture.
  • Bring eggs and butter to room temperature before mixing.
  • For clean slices, dip the knife in hot water and wipe dry between cuts.

Nutrition

Keywords: dark chocolate, mousse brownies, chocolate dessert, fudgy brownies, chocolate mousse, easy dessert

Find it online: https://emillycooks.com/dark-chocolate-mousse-brownies/