Tuesday, July 23, 2013

Decadently Delicious Mousse Brownies

                                                  Rich chocolatey chewy smooth decadent Mousse Brownies. An unforgettable explosion of texture and chocolate.  To Read More, Click On The Recipe Title.
The first time I made this recipe it was 2008, the year I started the blog.  The picture was so terrible and the recipe was so good, I decided to do it over again.  I have never made a brownie so decadently rich and delicious.  This recipe came from a blog called Recipediva.   She says this brownie recipe has been around for 25 years.  I want to know where it's been hiding!!  I remember looking for mousse brownies before I made this.  I found lots of brownies with mousse frosting, but nothing like this.  We're going to make this together so you can see how spectacular it is.

We start by greasing a 13x9 in pan and preheating your oven to 350 degrees.  In a medium saucepan combine the butter and chocolate chips. 

Stir until the butter and chips are melted together.  Let this cool slightly

Working in the same pan you melted the butter and chips in.   Add, the flour,sugar, vanilla and 3 eggs.

Stir until well combined.

Spread the batter into your greased 13x9 inch baking pan.

 Here comes the mousse part.... In a medium saucepan over low heat, combine the cream and 6 ounces of chocolate chips.  Stir until the chips melt into the cream.  Cool slightly.  At this point the recipe says to add 3 eggs, then add the sugar.  I added the sugar first so the mixture went down in temperature before I added the eggs.  I didn't want scrabbled eggs in my mousse brownie.  Spread the mousse topping over the brownie batter and bake for 45 minutes in your preheated oven.  Do not UNDERBAKE.  Bake until the top springs back when you touch it lightly.  Let cool for 2 hours ( you know I didn't wait that long) then refrigerate.  Best eaten at room temperature.

This brownie produces a nice thick chewy outer edge with a smooth creamy chocolatey middle.  Like eating a melted candy bar.  So rich, so creamy, it's a wonderful combination of textures and flavor.  Enjoy!

To print the recipe , click here.

Mousse Brownies

Grease or pan 9x13 pan 350 for 45 minutes

In saucepan until melted or in microwave:
1/2 cup butter
1 package of 12 ounce chocolate chips ( I used milk chocolate chips)

1 2/3 cup sugar
1 1/4 cup flour
1 teaspoon vanilla
 3 eggs
Spread into pan top with:

Mousse topping:
3/4 cup whipping cream melted with
6 oz chocolate chips
cool slightly beat in:
3 eggs

Beat in:
1/3 cup sugar stir into chocolate spread on top.
Bake 45 minutes or until top springs back when touched lightly. DO not underbake.   Cool for 2 hours. Refrigerate.  Eat at room temperature.


Unknown said...

Looks so moist and very yummy..

Adele Forbes said...

these look so wonderful! Thank you so much for sharing. Love your blog...

Lois Christensen said...

These look so yummy. Thank you for joining our Walking on Sunshine FB party with them. Would love for you to join me on my blog this week for our Foodie Friends Friday linky party!

Timmy said...


Baysider said...

Quite good! They work just as well with bittersweet (and less sugar) which is my preference. When I put them together I thought 'these are going to be way too dry on the base' but the mousse topper makes it work perfectly. Thanks for the detail on directions.

Bunny said...

Baysider I'm happy you tried and liked them. They very different from any brownie I've ever made before and it's nice to know you can make them with bittersweet chocolate and less sugar!

Unknown said...

My name should read "sucker for a great brownie". These are spectactular!!! Am saving this recipe for a special day, thanks!

Bunny said...

Thank you Debbie, they were exceptional!