Chocolate Mousse Brownies Recipe

PREPARE THE PAN

PREPARE THE PAN:

Preheat the oven to 350°F (175°C)

Preheat the oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. MAKE THE BROWNIE BATTER:

In a large bowl, whisk together

In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined. ADD DRY INGREDIENTS: Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry mixture into the wet ingredients just until no streaks remain. Do not overmix. BAKE THE BROWNIE LAYER:

Pour the batter into the prepared

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 20 to 25 minutes

Bake for 20 to 25 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie base cool completely in the pan. MAKE THE MOUSSE BASE:

Heat the milk in a small

Heat the milk in a small saucepan over low heat until just steaming.

Pour it over the chopped chocolate

Pour it over the chopped chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir until fully melted and smooth. Let the mixture cool to room temperature. WHIP THE CREAM:

In a separate bowl, beat the

In a separate bowl, beat the chilled heavy cream and powdered sugar until soft peaks form. FOLD TO COMBINE: Stir a spoonful of whipped cream into the cooled chocolate mixture to loosen it. Gently fold the remaining whipped cream into the chocolate until fully blended and airy. Avoid deflating the mousse. ASSEMBLE MOUSSE LAYER:

Chocolate Mousse Brownies

How to make it