These brownies are equal parts fudge brownie and a fluffy light mousse. The combination doesn’t seem obvious at first, in fact they are quite opposite. But the secret here is in the balance of not only texture and density but also in richness of flavor. The cocoa powder on top also adds in some much needed bitterness to counteract the sweet treat. I’d also recommend sprinkling some flaky sea salt if you have it at the ready.
To make this dessert we first make fudgy brownies. Recipe is below, but also feel free to use a fudgy box mix, if you are looking for a simpler way to hack this recipe. Step 2 is to put a layer of mousse on top, then cocoa powder. Then slice and serve. In order to set the mousse to set I used a combination of whipping cream for the fluffiness, as well as gelatin to set it. We don’t want the mousse melting off the brownies!
Chocolate Mousse Brownies
Ingredients
- For the Brownie Layer:
- 2 tablespoons Softened butter for greasing the pan
- 4 large eggs
- 2 cups sugar
- 8 ounces melted butter 2 sticks
- 1 1/4 cups cocoa powder sifted
- 1 teaspoon vanilla extract
- 1/3 cup flour sifted
- 1/2 teaspoon kosher salt
- For Chocolate Mousse:
- 10 ounces milk chocolate finely chopped
- 2 1/2 cups whipping cream chilled
- 7 grams gelatin
- 2 tablespoons water
Instructions
- For the Brownie Layer:
- Preheat the oven to 325 degrees F.
- Place parchment paper in a 13x9 pan covering the bottom and sides. Grease the top of the parchment. Set aside.
- With a wire mixer, Beat the eggs until fluffy, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
- Pour the batter into the pan and bake for 30-35 minutes
- When done, remove the pan from the oven, do not remove the brownie from the pan.
- For Chocolate Mousse:
- In a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
- Boil a small pot of water, place chocolate in a heatproof bowl and melt over the pot of simmering water. When melted, remove from heat. Set aside.
- In a separate saucepan, bring 1/2 cup of cream to a boil. Add the gelatin mixture to the cream, stir to fully incorporate the gelatin. Remove from heat.
- Pour about half of the cream mixture into the melted chocolate and whisk quickly until well combined. The mixture will be very smooth and shiny.
- In the bowl of a stand mixer fitted with the wire attachment, place the remaining 2 cups of cream and whisk until soft peaks form.
- When the chocolate mixture has cooled to room temperature, fold in the whipped cream using a spatula.
- Spread the mousse onto the brownies in an even layer. Refrigerate for at least 6 hours.
- Sprinkle cocoa powder on the top before serving.Cut into bars and serve.
