Ingredients
Equipment
Method
Preparation
- Melt 1 cup of unsalted butter in a large microwave-safe bowl until completely melted.
- Combine melted butter with 2 cups of granulated sugar and whisk until smooth.
- Add 4 eggs one at a time, fully incorporating each before the next, and stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 1 cup flour, ¾ cup cocoa powder, ¼ teaspoon baking powder, and ¼ teaspoon salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in 1 cup of semi-sweet chocolate chips until evenly distributed.
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan.
- Spread the brownie batter evenly in the prepared baking pan and bake for 25-30 minutes.
- Allow brownies to cool completely in the pan, about 30-45 minutes.
Mousse Preparation
- Heat 1 cup of heavy cream in a saucepan until it simmers, then pour over 8 ounces of chocolate in a bowl.
- Whisk the chocolate and cream until smooth.
- Separate 2 eggs, placing yolks in one bowl and whites in another bowl.
- Whisk yolks with ¼ cup sugar and a pinch of salt until pale.
- Slowly add a small amount of the warm chocolate mixture to the yolk mixture while whisking continuously.
- Combine the tempered yolks with the remaining chocolate mixture and add 1 teaspoon vanilla extract.
- Beat the egg whites until stiff peaks form and gently fold them into the chocolate mixture.
- Pour the mousse over the cooled brownies and spread evenly with a spatula.
- Cover and refrigerate for at least 3-4 hours or overnight to set.
- Once set, cut the brownies into squares and garnish with chocolate shavings, fresh raspberries, or powdered sugar.
Nutrition
Notes
For best results, use room temperature eggs and allow the mousse to set properly in the refrigerator.