Chocolate Mousse Brownies (Printable Version)
Fudgy base with airy mousse and smooth ganache layers combine for an indulgent chocolate treat.
# Ingredients:
→ Brownie Base
01 -
115 g unsalted butter, melted
02 -
200 g granulated sugar
03 -
2 large eggs
04 -
1 teaspoon pure vanilla extract
05 -
40 g unsweetened cocoa powder
06 -
65 g all-purpose flour
07 -
0.25 teaspoon salt
08 -
0.25 teaspoon baking powder
→ Chocolate Mousse
09 -
225 g semisweet chocolate, finely chopped
10 -
45 ml milk
11 -
350 ml heavy whipping cream, chilled
12 -
25 g powdered sugar
→ Ganache Topping
13 -
115 g semisweet chocolate, finely chopped
14 -
120 ml heavy cream
# Steps:
01 -
Preheat oven to 175°C. Line a 20×20 cm square pan with parchment paper, allowing overhang. Whisk melted butter and sugar until smooth, add eggs one at a time, then stir in vanilla. Sift cocoa powder, flour, salt, and baking powder; fold gently until combined. Pour batter into pan, smooth surface, bake 20–25 minutes until a toothpick shows moist crumbs. Cool completely on wire rack.
02 -
Place chopped semisweet chocolate in a heatproof bowl. Warm milk over low heat until steaming, pour over chocolate; let sit 1 minute, then stir until smooth. Cool mixture to room temperature. Whip chilled cream with powdered sugar to soft peaks. Stir a spoonful of whipped cream into chocolate mixture to loosen, then gently fold in remaining cream in parts until airy and uniform.
03 -
Spread mousse evenly over cooled brownie base using a spatula. Cover and refrigerate for at least 2 hours until mousse sets.
04 -
Place chopped semisweet chocolate in heatproof bowl. Warm heavy cream until nearly simmering, pour over chocolate. Let rest undisturbed 2–3 minutes, then stir gently until smooth and glossy. Pour ganache over chilled mousse, spreading gently with offset spatula.
05 -
Refrigerate for 1 hour until ganache firms. Use parchment overhang to lift dessert from pan. For clean slices, warm a sharp knife in hot water, dry and slice, wiping blade clean between cuts.
# Notes:
01 -
Finely chopping chocolate ensures even melting and smooth texture. Cool chocolate-milk mixture before folding in whipped cream to preserve mousse volume. Whip cream to soft peaks to maintain lightness. Chill layers thoroughly for structural integrity. Use a warm knife between cuts for clean slices.