Description
A decadent dessert combining rich brownies and airy mousse for a truly indulgent experience.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 1/2 cups (350ml) heavy whipping cream, chilled
- 8 oz (225g) semisweet chocolate, finely chopped
- 3 tbsp (45ml) milk
- 2 tbsp (25g) powdered sugar
- 4 oz (115g) semisweet chocolate, finely chopped (for mousse)
- 1/2 cup (120ml) heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the melted butter and granulated sugar. Add the eggs and vanilla, mixing until smooth.
- Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes. Cool completely.
- In a small saucepan, warm the milk. Remove from heat and stir in 8 oz chopped chocolate until smooth.
- In a separate bowl, beat the chilled cream and powdered sugar until soft peaks form. Fold into the chocolate mixture.
- Spread the mousse over the cooled brownie base. Chill for at least 2 hours.
- Heat 1/2 cup heavy cream until steaming, pour over chopped chocolate, and stir until smooth to make ganache.
- Pour ganache over chilled mousse and chill for another hour.
- Slice and serve, optionally garnishing with cocoa powder or whipped cream.
Notes
Use high-quality chocolate for the best flavor. Room temperature eggs help create a smoother batter. Don’t rush the chilling process.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg