Bittersweet Chocolate Mousse Brownies

Bittersweet Chocolate Mousse Brownies

8 Reviews 1 Pic
Rosina
Recipe by  Rosina

“Brownies topped with chocolate mousse and whipped cream. The height of decadence! Garnish with chocolate covered espresso beans if available.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 - 9 brownies

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
  2. Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
  3. Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
  4. Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
  5. To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
  6. In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
  7. Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
  8. To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.

Share It

Reviews (8)

Rate This Recipe
-MARYJANE-
21

-MARYJANE-

A beautiful dessert that people will think you slaved over (but you didn't). Rich and chocolate-y enough to satisfy even the most demanding chocolate lover.

musical
18

musical

This is a great recipe, except that the predominant taste is of bitter, not sweet, chocolate. Everyone enjoyed eating it, but they all mentioned that it might be better next time with a little more sugar:)

Jaime W
17

Jaime W

This was so good. We practically ate the whole pan in one setting.

More Reviews

Similar Recipes

Chocolate Mint Dessert Brownies
(201)

Chocolate Mint Dessert Brownies

Katrina's Best-Ever Chocolate Brownies
(79)

Katrina's Best-Ever Chocolate Brownies

Chocolate Mint Brownies
(63)

Chocolate Mint Brownies

Chocolate Brownies
(46)

Chocolate Brownies

Chocolate Brownies with Fewer Calories
(18)

Chocolate Brownies with Fewer Calories

Double Chocolate Walnut Brownies
(20)

Double Chocolate Walnut Brownies

Nutrition

Amount Per Serving (9 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 154 mg
  • 51%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Mint Brownies

>

next recipe:

Chocolate Brownies