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Dark Chocolate Mousse Brownies

Dark Chocolate Mousse Brownies
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Dark Chocolate Mousse Brownies combine the rich, intense flavor of high-quality dark chocolate with the light, airy creaminess of whipped mousse, baked into perfectly fudgy brownies. This dessert offers a balance of decadence and fluffiness, ideal for any occasion and guaranteed to satisfy chocolate lovers with every melt-in-your-mouth bite.

Ingredients

Scale

Chocolate Base

  • 200g high-quality dark chocolate (70% cocoa or higher), chopped
  • 100g unsalted butter
  • 2 tablespoons unsweetened cocoa powder

Dry Ingredients

  • 3/4 cup (95g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 1 teaspoon vanilla extract

Mousse Layer

  • 1 cup (240ml) heavy cream, chilled

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Melt the dark chocolate and butter together gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
  2. Mix the Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour (or gluten-free flour blend), salt, and sugar to ensure even distribution and prevent lumps.
  3. Combine Wet Ingredients: Whisk the eggs and vanilla extract in another bowl until light and frothy. Slowly add the melted chocolate and butter mixture, stirring until smooth and glossy.
  4. Create the Batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined to avoid overworking the batter which can toughen the brownies.
  5. Whip the Cream: Using a chilled bowl and whisk, whip the heavy cream until soft peaks form. This will serve as the mousse layer, adding a light and creamy texture to the brownies.
  6. Assemble and Bake: Pour half the brownie batter into a greased or parchment-lined baking pan. Dollop and spread an even layer of whipped cream mousse on top. Add the remaining batter and gently swirl the mousse and batter together for a marbled effect.
  7. Bake and Cool: Bake for 25 to 30 minutes until the brownies are set but still slightly gooey in the center for a fudgy texture. Allow brownies to cool completely before slicing to preserve the mousse layer.

Notes

  • Use high-quality dark chocolate (70% cocoa or higher) for best flavor results.
  • Do not overmix the brownie batter to keep it tender and fudgy.
  • Chill your bowl and whisk before whipping the cream for better volume.
  • Allow brownies to cool fully before slicing to maintain mousse integrity and achieve clean cuts.
  • Check doneness by inserting a toothpick; some moist crumbs indicate the perfect fudgy consistency.

Nutrition

Keywords: dark chocolate mousse brownies, fudgy brownies, chocolate mousse dessert, gluten-free brownies, rich chocolate dessert

Find it online: https://linacorner.com/dark-chocolate-mousse-brownies/