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

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Recipe Summary

Servings:
9
Yield:
6 - 9 brownies
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

347 calories; protein 5.2g 10% DV; carbohydrates 24.6g 8% DV; fat 26.4g 41% DV; cholesterol 142.8mg 48% DV; sodium 94.3mg 4% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/30/2002
A beautiful dessert that people will think you slaved over (but you didn't). Rich and chocolate-y enough to satisfy even the most demanding chocolate lover. Read More
(23)

Most helpful critical review

Rating: 3 stars
10/19/2002
This is a great recipe except that the predominant taste is of bitter not sweet chocolate. Everyone enjoyed eating it but they all mentioned that it might be better next time with a little more sugar:) Read More
(21)
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/29/2002
A beautiful dessert that people will think you slaved over (but you didn't). Rich and chocolate-y enough to satisfy even the most demanding chocolate lover. Read More
(23)
Rating: 3 stars
10/19/2002
This is a great recipe except that the predominant taste is of bitter not sweet chocolate. Everyone enjoyed eating it but they all mentioned that it might be better next time with a little more sugar:) Read More
(21)
Rating: 5 stars
04/27/2007
This was so good. We practically ate the whole pan in one setting. Read More
(19)
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Rating: 5 stars
02/15/2005
This recipe is amazing! My discriminating husband absolutely loved it. I did add about 1/4 cup of sugar to the chocolate and coffee portion of the mousse recipe just to sweeten it up a bit although it probably would not have been necessary. Impressive and delicious! Read More
(17)
Rating: 4 stars
07/06/2010
This is a wonderful base recipe! I love how it uses the coffee to give the chocolate a fuller rich flavor. (I often do that is my chocolate dishes even if the recipe does not call for it! ) For those of you that prefer a sweeter mousse try using the chocolate cream pudding recipe from this site and whip it together with homemade whipped cream (add a little cooled coffee to the cream when you whip it for a richer flavor). Read More
(11)
Rating: 4 stars
03/22/2003
The brownies are exactly right for me as I am partial to very dark chocolate. The only problem I had was with the cooking time. Mine took a lot longer than the stated time-- 28 minutes! Read More
(11)
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Rating: 4 stars
08/29/2002
super rich and sinfully good Read More
(10)
Rating: 5 stars
02/06/2005
I don't know what I did to this recipe but the chocolate seized up on me the mousse was flat as a pancake and I couldn't even finish it. Read More
(10)
Rating: 5 stars
05/02/2018
They are so wonderful. Not too sweet. The only thing I would change is double the recipe for the brownie base because it was too thin for my liking Read More
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