Ingredients
- For the brownie layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the mousse layer:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla extract and mix well.
- In another bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold into the wet ingredients until combined.
- Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick comes out with a few moist crumbs. Let cool completely.
- For the mousse, heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and add chopped chocolate. Let sit 2-3 minutes, then stir until smooth.
- Stir in powdered sugar and vanilla extract. Let the mixture cool to room temperature.
- Spread mousse evenly over the cooled brownie layer and smooth with a spatula.
- Refrigerate for at least 2 hours or until mousse is set. Slice into squares and serve. Optional: garnish with chocolate shavings or whipped cream.
Notes
- Swap semi-sweet chocolate for white chocolate or milk chocolate for different mousse flavors.
- Mix peanut butter or mint extract into the mousse for variety.
- Add chopped nuts to brownie batter for texture.
- Whip cream separately and fold into chocolate for a fluffier mousse.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 22g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
