Mocha Mousse Brownie

Some people think that putting frosting on top of brownies is weird. They think that icing is just for cake or maybe sugar cookies, but never for something as sweet and rich as brownies. 

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I think that people who say crazy things like that have never tried a good iced brownie (like this one). Sure, no one likes stomach-ache-inducing sugar-bomb sweets, but it is possible to make rich desserts that don’t leave you feeling this way. 

Mocha Mousse Brownies.4Take this mocha mousse brownie, for example. It is a rich brownie with a mousse icing. But this mousse icing is, well, mousse. It’s creamy and light and fluffy and sweet and chocolatey… the icing itself is like a cloud. It balances the dense chocolate of the brownie. It adds a touch of class, a taste of fancy, to this ubiquitous American dessert. 

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Mocha Mousse Brownies
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For the brownies
  1. 1/2 cup (1 stick) butter
  2. 3/4 cup cocoa powder
  3. 1/4 cup brown sugar
  4. 1/2 cup granulated sugar
  5. 2 large eggs
  6. 6 tbsp (90 ml) whole milk
  7. 1 tsp vanilla extract
  8. 1/2 tsp espresso powder
  9. 1/2 tsp salt
  10. 1/2 cup flour
For the mousse
  1. 1/2 tsp unflavored gelatin
  2. 1 tbsp water
  3. 1 cup heavy cream, divided
  4. 4 ounces dark chocolate
  5. 1 tsp espresso powder
To top
  1. 1 ounce dark chocolate
Instructions
  1. For the brownies: Preheat oven to 350F. Prepare an 8x8 inch brownie pan with butter or oil. In medium glass bowl, melt butter in the microwave. Whisk until smooth. Sift in the cocoa powder. Add both brown and white sugars. Continue to whisk. Add 2 large eggs, then the whole milk and vanilla. Whisk in the espresso powder and salt. Once smooth, fold in the flour with a spatula. Place batter in the brownie pan and bake for about 20-25 minutes.
  2. For the mousse: Begin making mousse once the brownies are out of the oven and cooled. To start, combine the gelatin and water in a small dish. Allow to sit for about 3 minutes. In a small saucepan, heat about a third of the heavy cream - do not allow the mixture to boil. Once warm, add the espresso powder and gelatin to the cream. Place the chocolate in a glass bowl and pour the warmed heavy cream on top. Whisk until smooth.
  3. In the bowl of a standing mixer, whip the rest of the heavy cream (2/3 cup). Whip until it forms soft peaks (but be careful not to over-mix!). Once it is whipped, fold half of it into the chocolate mixture. Next, fold the rest of it into the chocolate mixture. Pour everything over the cooled brownies. Place the brownies in the fridge to cool for at least two hours, but preferably overnight.
  4. Once cooled, melt the 1 ounce of dark chocolate and drizzle overtop.
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