Chocolate Mousse Brownies or Best Brownies EVER!

Creamy, indulgent and rich, these chocolate mousse brownies are addictive and you will want to make them over and over again.

If you love decadent brownies just like me, check here my collection of Brownie Recipes:

• Cheesecake Mint Brownies with Chocolate Ganache
• Pomegranate Mousse Brownies
• Peanut Butter Mousse Brownies
• Red Velvet Creme Brulee Brownies
• Cognac Brownies
• Slutty Cheesecake Brownies
• Fudgy Walnut Coffee Brownies
• Seven Layer Brownies with M&M’s

These Chocolate Mousse Brownies are one of the BEST brownies I have ever made. The brownie layer is amazing, its soft, its chocolatey, perfectly baked, with the right level of chewiness, its rich and just perfect. The brownies are topped with a light, airy and creamy milk chocolate mousse, that balances the chocolatey brownies, and just melts in your mouth, its so much better than buttercream! The chocolate flavor is very subtle, almost like an introduction, so you are ready for the chocolate overload that will happen with your next bite. This is such an elegant dessert, it takes regular brownies to a whole new level, this will look beautiful on you dessert table and your guests will lick their fingers!Tools/Ingredients I used to make these Chocolate Mousse Brownies Recipe:

• Non Stick Baking Pan – I use it for many recipes, brownies, fudge and blondies, the quality is great and it will last you a long time
• Unsweetened Cocoa Powder – delicious flavor, it will make any chocolate dessert amazing
• Parchment Paper – a kitchen staple, it just makes life so much easier with it’s non-stick magical powers

4.9 from 8 reviews

Chocolate Mousse Brownies or Best Brownies EVER!

 

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Prep time

30 mins

Cook time

50 mins

Total time

1 hour 20 mins

 

Creamy, indulgent and rich, these chocolate mousse brownies are addictive and you will want to make them over and over again.

Author: Katalina Kastravet

Recipe type: Dessert

Serves: 9

Ingredients

• For the Brownie Layer:
• Soft butter, for greasing the pan
• 4 large eggs
• 2 cups sugar
• 8 ounces / 2 sticks melted butter
• 1¼ cups cocoa, sifted
• 2 vanilla beans, seeds only
• ⅓ cup flour, sifted
• ½ teaspoon kosher salt
• For Chocolate Mousse:
• 10 ounces milk chocolate, finely chopped
• 2½ cups whipping cream, chilled
• 7 grams gelatin
• 2 tablespoons of water

Instructions

1. For the Brownie Layer:
2. Preheat oven to 325 degrees F.
3. Place parchment paper in an 11x7 inches pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.
4. In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
5. Pour the batter into the pan and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached. I find that 35 minutes in my oven for this recipe is perfect timing.
6. When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.
7. For Chocolate Mousse:
8. Bring a pot of water to boil, place chocolate in a heatproof bowl and melt over the pot of simmering water. When melted, remove from heat and set aside.
9. In a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
10. In the meantime, in a sauce pan, bring ½ cup of cream to a boil. Add the gelatin mixture to the cream, stir to fully incorporate the gelatin. Remove from heat.
11. Pour about half of the cream mixture into the chocolate and whisk quickly, add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.
12. In the bowl of a stand mixer fitted with the wire attachment, place the remaining 2 cups of cream and whisk until soft peaks form.
13. When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
14. Pour on top of the completely cooled brownie pan and level the top layer. Place in the fridge overnight, or for at least 6 hours.
15. Before serving, remove from the fridge, lift the mousse brownies from the pan using the parchment paper edges, sprinkle with cocoa powder, run a knife thru cold water and cut into square bars.
16. Enjoy!

3.5.3226