Chocolate Mousse Brownie Dessert Recipes

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CHOCOLATE MOUSSE BROWNIE DESSERT



Chocolate Mousse Brownie Dessert image

Treat yourself to velvety chocolate mousse baked into rich, chewy brownies. It's a dessert easy enough for everyday yet elegant enough for guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 16

Number Of Ingredients 8

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup heavy whipping cream
3/4 cup semisweet chocolate chips
2 eggs
1/4 cup granulated sugar
Unsweetened baking cocoa, if desired
Whipped cream, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
  • In 1-quart saucepan, heat 1/2 cup whipping cream and the chocolate chips over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth; cool 5 minutes.
  • In medium bowl, beat 2 eggs and the sugar with electric mixer on medium speed until foamy, about 1 minute. On low speed, beat in cream-chocolate mixture until blended. Pour evenly over batter.
  • Bake 30 to 34 minutes, or until topping is set and toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 2 hours. Refrigerate 1 hour or until chilled. Cut into 4 rows by 4 rows. Sprinkle cocoa on top and serve with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 24 g, TransFat 0 g

CHOCOLATE MOUSSE BROWNIES



Chocolate Mousse Brownies image

Make and share this Chocolate Mousse Brownies recipe from Food.com.

Provided by lilkittykt

Categories     Dessert

Time 55m

Yield 48 brownies

Number Of Ingredients 16

1/2 cup butter or 1/2 cup margarine
1 (12 ounce) package semi-sweet chocolate chips
2 cups granulated sugar
1 1/4 cups all-purpose flour
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup chopped pecans
3/4 cup whipping cream
1 (6 ounce) package semi-sweet chocolate chips
3 large eggs
1 1/2 teaspoons vanilla
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup chopped pecans

Steps:

  • BROWNIES:.
  • In a large microwave safe bowl, melt butter and chocolate chips on high for 90 seconds, stirring every 30 seconds.
  • Stir in remaining ingredients EXCEPT pecans and beat until smooth.
  • Stir in pecans.
  • Spread into a buttered 13x9-inch baking pan.
  • Set aside.
  • proceed with making mousse.
  • MOUSSE:.
  • In a microwave safe bowl, melt chocolate chips with cream on high for 90 seconds, stirring every 30 seconds; cool slightly.
  • In a mixer bowl, beat remaining ingredients (EXCEPT pecans), until foamy.
  • Stir in chocolate mixture.
  • Pour mousse topping over brownie; sprinkle with pecans.
  • Bake in a 350 degree oven for 50-55 minutes.
  • Let cool 2 hours before cutting into squares.

Nutrition Facts : Calories 166.5, Fat 9.6, SaturatedFat 4.4, Cholesterol 36.6, Sodium 65.2, Carbohydrate 20.3, Fiber 1, Sugar 16.4, Protein 2

BITTERSWEET CHOCOLATE MOUSSE BROWNIES



Bittersweet Chocolate Mousse Brownies image

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

Provided by Rosina

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 9

Number Of Ingredients 14

6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
½ cup white sugar
1 egg
¼ teaspoon vanilla extract
⅓ cup all-purpose flour
⅛ teaspoon baking soda
⅛ teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3 eggs
¾ cup heavy whipping cream
⅓ cup heavy whipping cream
1 tablespoon confectioners' sugar

Steps:

  • 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.
  • 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.
  • 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.
  • Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
  • 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.
  • 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
  • Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
  • 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.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 24.6 g, Cholesterol 142.8 mg, Fat 26.4 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 15.7 g, Sodium 94.3 mg, Sugar 17.9 g

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