Triple Chocolate Mousse Brownies (Printer-Friendly Version)
# What You'll Need:
→ Brownie Base
01 -
1/2 cup unsalted butter, melted (115g)
02 -
1 cup granulated sugar (200g)
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
1/3 cup unsweetened cocoa powder (40g)
06 -
1/2 cup all-purpose flour (65g)
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Chocolate Mousse
09 -
1 1/2 cups heavy whipping cream, chilled (350ml)
10 -
8 ounces semisweet chocolate, finely chopped (225g)
11 -
3 tablespoons milk (45ml)
12 -
2 tablespoons powdered sugar (25g)
→ Ganache Topping
13 -
4 ounces semisweet chocolate, finely chopped (115g)
14 -
1/2 cup heavy cream (120ml)
# Let's Cook!:
01 -
Preheat to 350°F. Mix wet ingredients, fold in sifted dry ingredients. Bake in lined 8x8 pan for 20-25 minutes. Cool completely
02 -
Heat milk, pour over chocolate, let melt. Whip cream with sugar. Fold chocolate into whipped cream. Spread over cooled brownies
03 -
Pour hot cream over chocolate, stir until smooth. Spread over set mousse layer. Chill until firm
# Cook's Notes:
01 -
Let each layer cool/set completely before adding the next
02 -
Avoid overmixing brownie batter
03 -
Gently fold mousse to keep it light and airy