Ok ok I know! So I’ve gone a little brownie mad. I’m sorry, I promise I’ll make something new for you next week. But let’s be truthful, can you honestly give me one good reason why I shouldn’t take it one step further? I mean, look at that picture… don’t you just want to bury your face in all it’s gorgeously gooey chocolate glory??
Of course you do! I won’t keep you waiting any longer, here is what you will need to make your dreams come true. (Or just 16 delicious pieces of Chocolate Mousse Brownies… whatever.)
For the Brownie
- 200g Unsalted Butter, Room Temp
- 250g Dark Chocolate (good quality)
- 100g Milk Chocolate (good quality)
- 3 Eggs, Room Temp
- 250g Dark Muscovado Sugar
- 1 tsp Vanilla Extract
- 50g Doves Farm Gluten Free Self Raising Flour *
For the Mousse
- 1 tsp Gelatin Powder
- 120g Dark Chocolate
- 300ml Double Cream
- 1 tbsp Golden Caster Sugar
- 50g White Chocolate for Drizzling, Optional
- 20cm/8″ Square Baking Tin
- Electric Stand Mixer or Electric Hand Whisk
* If you don’t require a gluten free recipe, regular self raising flour will work just fine.
Chocolate Mousse Brownies Recipe
Preheat the oven to 190°C/Fan 170°C.
Firstly, grease and line the base and two sides of the baking tin. (The baking paper will act as handles to lift out the brownie once cooked & cooled. Using a loose bottomed tin like I did would also help.)
In a glass bowl set over a pan of barely simmering water, break in the dark & milk chocolate and add the butter. Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs.
Either in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.
Add in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.
In thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.
Once all the chocolate is incorporated, sift in the flour and fold in just until you can’t see anymore flour.
Pour the mixture into the prepared tin and bake in the centre of the preheated oven for approx 30-35 minutes. There should still be a little movement in the centre.
Transfer to a wire rack to cool completely. Don’t rush this, it has to be virtually cold before you can put the mousse on otherwise it will just melt and get very messy.
Once cooled, using the back of a metal spoon, press the brownie edges down into the sides of the tin and flatten any cracks throughout the centre. You don’t want any gaps for the mousse to fall in. (At the same time, don’t press so hard that you squash the brownie.)
To Make the Mousse
Now, let’s crack on with the mousse to top your Chocolate Mousse Brownies.
In a small bowl, sprinkle the gelatin over 1-2 tsp of cold water and set to one side to soften.
Finely chop the chocolate and place into a glass bowl.
In a small saucepan, heat 100ml of the double cream gently over a low heat. Once steaming hot (but not boiling) pour over the chocolate and leave for 1-2 minutes to melt.
Beat with a wooden spoon until smooth and shiny then add in the softened gelatin and stir until dissolved.
Using an electric stand mixer with the whisk attachment or a large glass bowl with an electric hand whisk, whisk the remaining 200ml of double cream until soft peaks form. (Be careful not to over whisk here, keep an eye on it.)
Add half of the cream into the chocolate and gently fold in using a spatula, until the mixture is all the same colour.
Repeat the same process with the remaining cream until you get a thick but loose mousse.
(That totally reminded me of this hilarious advert!)
Quickly pour the mousse over the cold brownie and smooth with the spatula or the back of a spoon.
Cover with cling film and leave in the fridge to set for a minimum of 2 hours. (Better overnight if you have the time.)
Once the mousse has set, cut into 16 pieces. If you are as picky as me, wipe the knife between each cut to keep those beautiful clean edges. Otherwise, just go for it!
To finish off your Chocolate Mousse Brownies, either in the microwave or a glass bowl set over a pan of barely simmering water, melt the white chocolate. Pour it into a piping bag, snip the end and drizzle over each brownie. It should set fairly quickly if the brownie has not long come out the fridge.
In my opinion, these Chocolate Mousse Brownies are a much better texture when at room temperature. I allowed mine to sit on the side for an hour or so before serving and they were absolutely divine!
Ok, so they’re a labour of love, but let me assure you, these babies are TOTALLY worth it! The brownie is rich & gooey and the mousse is lovely & light… mouth wateringly good!
I hope you enjoyed the post my lovelies, until next time.