Chocolate Mousse Brownies
Ingredients:
For the brownie layer:
4 large eggs, room temperature
2 cups granulated sugar
8 oz (2 sticks) unsalted butter, melted
1¼ cups unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
⅓ cup all-purpose flour, sifted
½ teaspoon kosher salt
2 tablespoons unsalted butter (for greasing pan)
For the chocolate mousse layer:
10 oz milk chocolate, finely chopped
2½ cups whipping cream, chilled
7 grams unflavored gelatin (about 2 teaspoons)
2 tablespoons water
Instructions:
Prepare the pan and oven:
Preheat your oven to 325°F (163°C). Line a 13×9-inch pan with parchment paper, allowing the paper to hang over two sides for easy lifting. Butter the paper and pan.
Make the brownie batter:
In a mixing bowl, beat eggs at medium speed until light and fluffy. Add sugar and mix well. Stir in melted butter, cocoa powder, vanilla extract, flour, and salt until fully combined.
Bake the brownies:
Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool completely in the pan on a wire rack.
Make the mousse – step 1 (bloom gelatin):
Sprinkle gelatin over 2 tablespoons of water in a small bowl. Let it bloom for 10 minutes.
Heat cream and dissolve gelatin:
In a saucepan, bring ½ cup of cream to a boil. Stir in the bloomed gelatin until fully dissolved. Remove from heat.
Melt the chocolate:
Place chopped chocolate in a heatproof bowl over simmering water (double boiler) and stir until smooth. Remove from heat.
Combine chocolate and cream:
Gradually whisk the warm cream-gelatin mixture into the melted chocolate. Stir until smooth and glossy. Allow to cool to room temperature.
Whip cream and fold in:
In a cold bowl, whip the remaining 2 cups of cream until soft peaks form. Gently fold whipped cream into the cooled chocolate mixture with a spatula until fully combined.
Assemble and chill:
Spread the mousse evenly over the cooled brownie layer. Smooth the top and refrigerate for at least 6 hours, or overnight, until set.
Serve:
Before serving, lift the brownies out of the pan using the parchment paper. Optionally dust with cocoa powder. For clean slices, use a knife dipped in hot water and wiped dry between cuts.
Notes:
Do not skip the chilling time—mousse needs to fully set.
Use high-quality chocolate for best results.
Store in the fridge for up to 5 days or freeze in a firm container for up to 3 months.
Let sit at room temperature a few minutes before serving for best texture.