Indulge in rich chocolate mousse atop a fudgy brownie base, creating a delightful dessert that pleases all chocolate lovers.
Author:lea
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (227g) unsalted butter
2 cups (400g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1 cup (90g) cocoa powder
1/2 teaspoon salt
1 ½ cups (360ml) heavy cream
8 ounces (226g) semi-sweet chocolate, chopped
3 large egg whites
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
Instructions
Prepare your brownie base by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal later.
Melt the butter in a medium saucepan over low heat. Add the sugar and mix until creamy. Remove from heat and cool slightly.
Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract.
Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, folding until just combined.
Pour the brownie batter into the prepared pan and spread it evenly. Bake for about 25 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool completely.
Heat 1 cup of heavy cream in a saucepan until hot but not boiling. Remove from heat and stir in the chopped chocolate until smooth. Allow to cool slightly.
Beat the egg whites in a separate bowl until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
Fold a third of the egg whites into the chocolate mixture. Then slowly fold in the remaining egg whites until no white streaks remain.
Pour the mousse over the cooled brownies, spreading it evenly. Chill in the refrigerator for at least 2 hours, or until set.
Slice the brownies into squares and serve chilled, optionally topped with whipped cream or chocolate shavings.
Notes
Ensure the brownies are completely cooled before adding the mousse to prevent melting.