Chocolate Mousse Brownies

Thank you from the bottom of my heart for visiting today! If you’re a chocolate aficionado, then buckle up, because these Chocolate Mousse Brownies are about to take your love for chocolate to new heights. With layers of rich, fudgy brownie and light, fluffy chocolate mousse, this dessert is a showstopper. Imagine the delight of sinking your teeth into these decadent treats — it’s anything but boring!

Ingredients

Refrigerated Items:

• 2 large eggs

Baking & Spices:

• 1/2 tsp baking powder
• 2 1/4 tsp baking soda
• 1 bottle of chocolate sprinkles (for garnish)
• 1/2 cup natural unsweetened cocoa
• 3/4 cup additional cocoa powder, natural unsweetened
• 1 1/2 cup powdered sugar (for mousse)
• 1 tsp salt
• 1 1/4 cups semi-sweet chocolate chips
• 2 1/4 cups sugar
• 2 1/2 tsp vanilla extract

Oils & Vinegars:

• 1/2 cup vegetable oil

Dairy:

• 1 3/4 cup heavy whipping cream (for mousse)
• 1 cup milk

Liquids:

• 1 cup hot water

How to Make Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
2. Make the Brownie Batter: In a large bowl, sift together the baking soda, baking powder, cocoa powders, and salt. Stir in the sugar, then add the eggs, milk, vegetable oil, vanilla extract, and hot water. Mix until smooth. Fold in the chocolate chips.
3. Bake the Brownie Base: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
4. Prepare the Chocolate Mousse: While the brownie cools, prepare the mousse. In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Melt half the chocolate chips and let cool slightly before folding into the whipped cream.
5. Assemble: Spread the chocolate mousse over the cooled brownie layer. Chill in the refrigerator for at least 2 hours to set.
6. Garnish and Serve: Before serving, sprinkle with chocolate sprinkles for an extra touch of elegance.

Helpful Tips

• Cool Before Mousse: Ensure the brownie base is completely cool before spreading the mousse to prevent it from melting.
• Smooth Mousse Layer: Use an offset spatula to smooth the mousse evenly over the brownie base.

Substitutions/Variations

• Coffee Flavor: Add 1 tsp of instant coffee granules to the brownie batter to enhance the chocolate flavor.
• Nutty Crunch: Sprinkle chopped walnuts or pecans on top of the mousse layer for added texture.

Frequently Asked Questions

1. Can I freeze Chocolate Mousse Brownies? Yes, you can freeze them for up to a month. Just wrap them tightly in plastic wrap and then in foil.
2. Why use both baking powder and baking soda? Using both leavening agents helps lift the dense brownie base, balancing the fudginess with a lighter texture.

Storage Instructions

Keep the brownies refrigerated due to the mousse topping. They will last for up to 5 days when stored properly in an airtight container.

More Relevant Recipes

If you enjoyed this chocolate adventure, stay tuned for more recipes like my Triple Chocolate Cheesecake or Classic Chocolate Layer Cake. There’s always room for more chocolate in our lives!

• Chocolate Mousse Cake

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