Chocolate Mousse Brownies Delight (Printable Version)

Decadent chocolate brownies layered with light, airy chocolate mousse for a perfect dessert.

# Ingredients List:

01 - 1 cup unsalted butter (227 g)

02 - 2 cups granulated sugar (400 g)

03 - 4 large eggs

04 - 1 teaspoon vanilla extract (5 ml)

05 - 1 cup all-purpose flour (120 g)

06 - 1 cup unsweetened cocoa powder (85 g)

07 - ½ teaspoon salt (3 g)

08 - ½ teaspoon baking powder (2 g)

09 - 1½ cups heavy whipping cream (360 ml)

10 - 8 oz semi-sweet chocolate, chopped (227 g)

11 - 3 large egg whites

12 - ¼ cup granulated sugar (50 g)

13 - 1 teaspoon vanilla extract (5 ml)

01 - Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan.

02 - In a medium saucepan over medium heat, melt the butter. Remove from heat and stir in granulated sugar until thoroughly combined.

03 - Allow the butter-sugar mixture to cool slightly. Whisk in eggs one at a time, then add vanilla extract until smooth.

04 - In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.

05 - Gradually add dry ingredients to wet mixture, stirring gently to avoid overmixing until just combined.

06 - Pour batter evenly into prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs.

07 - Remove from oven and allow brownies to cool completely in the pan before proceeding.

08 - Melt chopped semi-sweet chocolate in a heatproof bowl over a double boiler or microwave, stirring until smooth. Let cool slightly.

09 - Whip heavy cream until soft peaks form using a mixer or whisk.

10 - Beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks develop.

11 - Fold melted chocolate gently into whipped cream. Then fold in beaten egg whites carefully to retain volume.

12 - Spread chocolate mousse evenly over cooled brownies. Cover and refrigerate for 1-2 hours to set.

01 - Ensure brownies are fully cooled before spreading mousse to prevent melting.