Chocolate Mousse Brownies
Decadent brownie with a luscious chocolate mousse layer, made easily in one pan for quick prep and cleanup.
Ingredients
For the Brownies
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter, melted
- 4 large eggs Best if at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Mousse
- 1 cup heavy cream Whipped to soft peaks
- 1/4 cup powdered sugar
- 1 cup semi-sweet chocolate chips Folded into whipped cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a bowl, mix cocoa powder, sugar, melted butter, eggs, and vanilla extract until well combined.
- Stir in flour and salt until just combined; don’t overmix!
- Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes.
- Let the brownies cool completely in the pan.
- In another bowl, whip the heavy cream and powdered sugar until soft peaks form. Then, fold in the semi-sweet chocolate chips.
- Spread the mousse layer over the cooled brownies.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Serve chilled for a delightful contrast between warm brownies and cool mousse. Dust with powdered sugar or drizzle with chocolate sauce if desired. Leftovers can be stored in the fridge for up to five days or frozen for three months.