Chocolate Mousse Brownies

These rich dark chocolate brownies are topped with the most decadent mousse ever!

I am picky with homemade brownies and cannot figure out if I like dense or cakey brownies, but I do know that I like a center brownie - no edges for me. I was intrigued by these brownies because of the mousse topping. What better way to enjoy a dark chocolate brownie than MOUSSE ON TOP?! The brownies and the mousse both have a little espresso powder in them which really brings out the chocolate flavors. The mousse is so fluffy and delectable

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What you need:
For the brownies:

• 1/2 cup unsalted butter
• 3/4 cup dark cocoa powder
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 tsp. instant espresso powder
• 1/2 tsp. salt
• 1/2 cup all-purpose flour

For the mousse:

• 1/2 tsp. unflavored gelatin
• 1 Tbsp. cold water
• 1 cup heavy cream, divided
• 1 tsp. instant espresso powder
• 4 oz. bittersweet chocolate, chopped
• 1 Tbsp. granulated sugar

Directions:

1. For the brownies: Melt butter in a microwave safe bowl. Then add cocoa powder, sugar, and brown sugar and stir.
2. Add eggs, vanilla, salt, and espresso powder and whisk until smooth.
3. Fold in flour until no white streaks remain.
4. Spread into a parchment-lined 8-inch square baking pan.
5. Bake in a preheated 350 degree oven for 25 minutes or until a toothpick inserted into the center comes out with just a few crumbs.
6. Remove from oven and let cool completely.
7. For the mousse: Sprinkle gelatin over cold water and let sit for 5 minutes.
8. In a small saucepan, heat 1/3 cup heavy cream until steaming.
9. Whisk in gelatin and espresso powder until dissolved.
10. Place chocolate in a heat safe bowl and then pour hot heavy cream mixture on top. Let sit for 30 seconds, then whisk until smooth.
11. With a stand mixer fitted with the whisk attachment, whip remaining 2/3 cup heavy cream and granulated sugar until soft peaks form.
12. Add half of the whipped cream to chocolate and fold to to lighten. 
13. Then add remaining half of the whipped cream and fold, while scraping sides and bottom, until mousse is all the same color.
14. Spoon mousse on top of cooled brownies and smooth gently.
15. Lightly cover with plastic wrap and refrigerate until set, at least 2 hours.

Recipe from Love & Olive Oil

The last time I posted a brownie recipe it was in 2016 - another not plain jane brownie with some Peanut Butter Fudge Brownies. I love root beer floats so much and I know these Root Beer Float Brownies from Cookies & Cups are going to be insane!