Chocolate Mousse Brownies

These Chocolate Mousse Brownies are the perfect dessert for chocolate lovers, featuring a rich fudgy brownie base, a light and airy chocolate mousse layer, and a smooth, glossy ganache topping. The layers come together to create a decadent treat that’s sure to satisfy your sweet tooth. Whether you're baking for a special occasion or just indulging yourself, this dessert is sure to impress with its layers of deep, rich chocolate flavor and creamy texture.

Ingredients

• For the Brownie Base:
  
  

  • ½ cup (115g) unsalted butter, melted
    
    

  • 1 cup (200g) granulated sugar
    
    

  • 2 large eggs
    
    

  • 1 tsp vanilla extract
    
    

  • ⅓ cup (40g) unsweetened cocoa powder
    
    

  • ½ cup (65g) all-purpose flour
    
    

  • ¼ tsp salt
    
    

  • ¼ tsp baking powder
    
    

• For the Chocolate Mousse:
  
  

  • 1 ½ cups (350ml) heavy whipping cream, chilled
    
    

  • 8 oz (225g) semisweet chocolate, finely chopped
    
    

  • 3 tbsp (45ml) milk
    
    

  • 2 tbsp (25g) powdered sugar
    
    

• For the Ganache Topping:
  
  

  • 4 oz (115g) semisweet chocolate, finely chopped
    
    

  • ½ cup (120ml) heavy cream
    
    

Directions

1. Make the Brownie Base: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
   
   

2. In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla until smooth.
   
   

3. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined.
   
   

4. Pour the batter into the prepared pan and smooth it out with a spatula. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the brownie cool completely in the pan.
   
   

5. Prepare the Chocolate Mousse: Heat the milk in a small saucepan until just steaming. Pour it over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Allow it to cool to room temperature.
   
   

6. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated.
   
   

7. Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours, or until the mousse is set.
   
   

8. Top with Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
   
   

9. Pour the ganache over the mousse layer and spread it evenly with a spatula. Refrigerate for another hour, or until the ganache is firm.
   
   

10. Slice and serve.
    
    

Nutritional Value (per serving)

• Calories: 350 kcal
  
  

• Carbohydrates: 32g
  
  

• Protein: 4g
  
  

• Fat: 23g
  
  

• Saturated Fat: 12g
  
  

• Cholesterol: 50mg
  
  

• Sodium: 45mg
  
  

• Potassium: 250mg
  
  

• Fiber: 3g
  
  

• Sugar: 20g
  
  

• Vitamin A: 370 IU
  
  

• Vitamin C: 1mg
  
  

• Calcium: 30mg
  
  

• Iron: 2mg