Chocolate mousse brownies delight (Print-Friendly Version)
Rich chocolate brownies layered with light, airy mousse offer a delightful dessert treat.
# Ingredients List:
→ Dry Ingredients
01 -
190 grams all-purpose flour
02 -
8 grams cornstarch
03 -
28 grams Dutch-processed cocoa powder
04 -
2 grams baking powder
05 -
1 gram kosher salt
→ Wet Ingredients
06 -
4 large eggs, room temperature
07 -
400 grams granulated sugar
08 -
170 grams unsalted butter
09 -
10 milliliters vanilla extract
→ Mousse Topping
10 -
360 milliliters heavy whipping cream, cold and divided
11 -
170 grams semi-sweet chocolate chips
→ Garnish
12 -
Chocolate curls (optional)
# Detailed Cooking Steps:
01 -
Preheat the oven to 175°C. Line a 23x33 cm baking dish with parchment paper, leaving an overhang for easy removal.
02 -
In a bowl, sift together the flour, cornstarch, cocoa powder, baking powder, and salt until thoroughly combined.
03 -
In a separate large bowl, beat the eggs and sugar until pale and thick. Melt the unsalted butter and incorporate it along with the vanilla extract into the egg mixture.
04 -
Gradually fold the dry ingredient mixture into the wet ingredients until just combined, avoiding overmixing to retain a tender texture.
05 -
Pour the batter into the prepared baking dish and smooth the surface. Bake for 28 to 30 minutes or until a toothpick inserted comes out with moist crumbs. Remove from oven and allow to cool.
06 -
Heat 120 milliliters of the cold heavy cream in a saucepan until warm but not boiling. Remove from heat and stir in chocolate chips until fully melted and smooth. Allow to cool to room temperature.
07 -
Whip the remaining 240 milliliters of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture to create a light mousse.
08 -
Spread the chocolate mousse evenly over the cooled brownie base and refrigerate for at least 2 hours to set.
09 -
Before serving, optionally garnish with chocolate curls for added texture and presentation.
# Helpful Hints:
01 -
For enhanced richness, substitute semi-sweet chocolate chips with dark chocolate. Use very cold heavy cream to achieve optimal mousse texture. Baking time may vary depending on the oven; look for moist crumbs on a toothpick test as a doneness indicator.