Go Back
homemade Chocolate Mousse Brownies or Best Brownies EVER! photo
Print Recipe Save it for later

Chocolate Mousse Brownies or Best Brownies EVER!

Decadent fudgy brownies topped with a light chocolate mousse for an unforgettable dessert.
Prep Time30 minutes
Cook Time50 minutes
Total Time7 hours 20 minutes
Servings: 12 brownies

Ingredients

  • 2 tablespoons unsalted butter softened, for greasing the pan
  • 4 large eggs room temperature
  • 2 cups white granulated sugar
  • 8 ounces unsalted butter melted (about 2 sticks)
  • 1 1/4 cups unsweetened cocoa powder sifted
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour sifted
  • 1/2 teaspoon kosher salt
  • 10 ounces milk chocolate finely chopped
  • 2 1/2 cups whipping cream chilled (divide: 1/2 cup + 2 cups)
  • 7 grams gelatin
  • 2 tablespoons water

Instructions

  • Preheat the oven to 325°F (163°C). Line a 13x9-inch pan with parchment paper so it covers the bottom and two sides, then grease the pan with 2 tablespoons softened butter; set aside.
  • In a stand mixer fitted with the whisk (or using a hand mixer), beat 4 large room-temperature eggs on medium speed until fluffy and light yellow. Add 2 cups granulated sugar and beat until combined.
  • Add the melted 8 ounces (2 sticks) unsalted butter, 1 1/4 cups sifted unsweetened cocoa powder, 1 teaspoon vanilla extract, 1/3 cup sifted all-purpose flour, and 1/2 teaspoon kosher salt to the egg-sugar mixture and mix until just combined.
  • Pour the batter into the prepared pan and smooth the top. Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Oven times vary.)
  • Remove the pan from the oven and place it on a cooling rack. Do not remove the brownies from the pan; let them cool completely in the pan.
  • While brownies cool, prepare the chocolate mousse: bring a small pot of water to a simmer. Place the 10 ounces finely chopped milk chocolate in a heatproof bowl and melt it over the simmering water, stirring until smooth, then remove from heat.
  • In a small bowl, combine 7 grams gelatin with 2 tablespoons water and let the gelatin bloom for about 10 minutes.
  • Heat 1/2 cup of the chilled whipping cream in a small saucepan until it just comes to a boil. Remove from heat and stir in the bloomed gelatin until dissolved and fully incorporated.
  • Pour about half of the warm cream-gelatin mixture into the melted chocolate and whisk quickly to combine, then add the remaining cream mixture and whisk until smooth and shiny. Set aside to cool to room temperature.
  • Place the remaining 2 cups chilled whipping cream in a clean bowl and whisk with the mixer until soft peaks form.
  • When the chocolate mixture is cooled to room temperature, gently fold the whipped cream into the chocolate mixture with a spatula until no streaks remain, creating a light mousse.
  • Pour the mousse evenly over the completely cooled brownies, smooth the top, then refrigerate the pan overnight or for at least 6 hours until the mousse is set.
  • To serve, lift the brownies from the pan using the parchment edges, dust with cocoa powder if desired, rinse a knife in cold water and dry it, then cut into 12 squares.

Equipment

  • 13x9-inch baking pan
  • Parchment Paper
  • Mixer with whisk/whip attachment
  • Mixing bowls
  • Saucepan
  • Heatproof bowl for melting chocolate
  • Spatula
  • cooling rack

Notes

  • Use room-temperature eggs for better volume.
  • Line the pan with parchment for easy removal.
  • Allow mousse to cool before folding in whipped cream.
  • Chill at least 6 hours or overnight for best set.