Mousse Chocolate Brownies (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1 cup (200g) white sugar
02 -
1/2 cup (115g) butter, melted
03 -
1/3 cup (40g) plain cocoa powder
04 -
1/2 cup (65g) all-purpose flour
05 -
2 large eggs
06 -
1/4 tsp baking powder
07 -
1/4 tsp salt
08 -
1 tsp vanilla extract
→ Chocolate Mousse Layer
09 -
8 oz (225g) semisweet chocolate, chopped finely
10 -
2 tbsp (25g) powdered sugar
11 -
3 tbsp (45ml) milk
12 -
1 1/2 cups (350ml) chilled heavy cream
→ Ganache Layer
13 -
1/2 cup (120ml) cream, heavy
14 -
4 oz (115g) semisweet chocolate, finely chopped
# Instructions:
01 -
Set your oven to 350°F (175°C) and prepare an 8×8-inch (20×20 cm) pan by lining it with parchment paper. In a bowl, combine melted butter, sugar, eggs, and vanilla. Mix until smooth. Sift in the cocoa, flour, salt, and baking powder. Blend softly until the mixture just comes together. Don’t overmix it! Pour the batter into the pan, leveling it with a spatula. Bake for around 20-25 minutes or until a toothpick has a few moist crumbs when inserted in the center. Leave it in the pan to cool completely.
02 -
Warm the milk in a small pot just until it starts to steam (but don’t let it boil). Pour the hot milk over chopped chocolate in a heatproof bowl. Leave it for 2 minutes without touching, then stir until all the chocolate melts and the mixture is silky smooth. Let the chocolate cool down to room temperature while staying fluid. In another bowl, whip the cold heavy cream with powdered sugar until you see soft peaks. Gently fold the cooled chocolate into the whipped cream. Try not to lose the fluffiness of the mousse. Spread this mousse over the cooled brownie and chill for at least 2 hours until completely set.
03 -
In a small pot, warm the heavy cream until it’s just starting to simmer. Pour it over the finely chopped chocolate in a heatproof bowl. Wait 2-3 minutes, then stir until the mixture is glossy and all the chocolate is melted. Pour the ganache evenly over the mousse layer and use a spatula to smooth it out. Refrigerate this for another hour, or until the top firms up.