Choc Mousse Brownies (Print-Friendly Version)
# What You'll Need:
→ Brownie Layer
01 -
1 cup (200g) white sugar
02 -
1/2 cup (115g) melted unsalted butter
03 -
1/3 cup (40g) unsweetened cocoa powder
04 -
2 large eggs
05 -
1/2 cup (65g) plain flour
06 -
1/4 tsp baking powder
07 -
1/4 tsp salt
08 -
1 tsp vanilla essence
→ Chocolate Mousse Filling
09 -
2 tbsp (25g) powdered sugar
10 -
8 oz (225g) semisweet chocolate, chopped into small bits
11 -
1 1/2 cups (350ml) cold heavy cream
12 -
3 tbsp (45ml) milk
→ Ganache Layer
13 -
1/2 cup (120ml) heavy cream
14 -
4 oz (115g) semisweet chocolate, finely chopped
# Step-by-Step Directions:
01 -
Warm up your oven to 350°F (175°C). Get an 8×8-inch (20×20 cm) pan ready by lining it with parchment paper. In a bowl, combine melted butter, sugar, vanilla, and eggs. Mix until smooth. Sift in the cocoa powder, flour, salt, and baking powder. Carefully blend the dry stuff into the wet mixture—don’t overdo it. Spread the batter evenly into the pan. Bake for 20-25 minutes. Test by poking the middle with a toothpick—it should come out with moist crumbs. Let this cool down entirely in the pan.
02 -
Warm the milk in a little saucepan until it's barely steaming (don’t let it boil). Pour this over the bowl of chopped chocolate and leave it for 2 minutes. Stir until melted and smooth, then set it aside to cool to room temperature or slightly warm. In another bowl, whip chilled cream together with powdered sugar until it forms soft peaks. Gradually fold the chocolate mix into the whipped cream. Be gentle and try not to lose the fluffiness. Spread this mousse evenly over the cooled brownie. Chill in the fridge for at least 2 hours to let it firm up.
03 -
Put the chopped chocolate in a heat-safe bowl. Heat the cream in a small pot until it just starts to simmer, then pour it over the chocolate. Wait about 2-3 minutes, then stir until it’s shiny and silky. Spread this ganache over the mousse layer, smoothing it out with a small spatula. Chill for another hour, or until the top layer sets fully.
# Helpful Notes:
01 -
If the chocolate cools too much and thickens, it might clump when mixed with cream. To fix this, stir in a little whipped cream first to loosen it, then blend in the rest.