The first time I made this recipe it was 2008, the year I started the blog. The picture was so terrible and the recipe was so good, I decided to do it over again. I have never made a brownie so decadently rich and delicious. This recipe came from a blog called Recipediva. She says this brownie recipe has been around for 25 years. I want to know where it’s been hiding!! I remember looking for mousse brownies before I made this. I found lots of brownies with mousse frosting, but nothing like this. We’re going to make this together so you can see how spectacular it is.
We start by greasing a 13×9 in pan and preheating your oven to 350 degrees. In a medium saucepan combine the butter and chocolate chips.
Stir until the butter and chips are melted together. Let this cool slightly
Working in the same pan you melted the butter and chips in. Add, the flour,sugar, vanilla and 3 eggs.
Stir until well combined.
Spread the batter into your greased 13×9 inch baking pan.
Here comes the mousse part…. In a medium saucepan over low heat, combine the cream and 6 ounces of chocolate chips. Stir until the chips melt into the cream. Cool slightly. At this point the recipe says to add 3 eggs, then add the sugar. I added the sugar first so the mixture went down in temperature before I added the eggs. I didn’t want scrabbled eggs in my mousse brownie. Spread the mousse topping over the brownie batter and bake for 45 minutes in your preheated oven. Do not UNDERBAKE. Bake until the top springs back when you touch it lightly. Let cool for 2 hours ( you know I didn’t wait that long) then refrigerate. Best eaten at room temperature.
This brownie produces a nice thick chewy outer edge with a smooth creamy chocolatey middle. Like eating a melted candy bar. So rich, so creamy, it’s a wonderful combination of textures and flavor. Enjoy!
To print the recipe , click here.
Grease or pan 9×13 pan 350 for 45 minutes
In saucepan until melted or in microwave:
1/2 cup butter
1 package of 12 ounce chocolate chips ( I used milk chocolate chips)
1 2/3 cup sugar
1 1/4 cup flour
1 teaspoon vanilla
Spread into pan top with:
3/4 cup whipping cream melted with
6 oz chocolate chips
cool slightly beat in:
1/3 cup sugar stir into chocolate spread on top.
Bake 45 minutes or until top springs back when touched lightly. DO not underbake. Cool for 2 hours. Refrigerate. Eat at room temperature.