Chocolate Mousse Brownies Instructions

• Begin your indulgent journey by melting 1 cup of unsalted butter in a large, microwave-safe bowl. Heat it in 30-second intervals, stirring in between until it is completely melted and glossy.
• Once the butter is melted, add 2 cups of granulated sugar into the warm mixture. Whisk vigorously until the sugar is fully incorporated.
• Next, crack in 4 large eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon of vanilla extract.
• In a separate bowl, whisk together 1 cup of all-purpose flour, ¾ cup of unsweetened cocoa powder, ¼ teaspoon of baking powder, and ¼ teaspoon of salt.
• Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Stir in 1 cup of semi-sweet chocolate chips.
• As you finish mixing, preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan.
• Carefully pour the brownie batter into the prepared baking pan, using a spatula to spread it evenly across the bottom. Pop the pan into the oven and bake for 25-30 minutes.
• After baking, remove the brownies from the oven and let them cool completely in the pan.
• In a small saucepan, heat 1 cup of heavy cream over medium heat, stirring occasionally until it just begins to simmer.
• Place 8 ounces of finely chopped semi-sweet chocolate in a heatproof bowl. When the cream is ready, pour it over the chocolate and allow it to sit for a minute.
• Gently whisk the chocolate and cream together until the mixture is glossy and completely combined.
• In a medium bowl, separate 2 large eggs. Add ¼ cup of granulated sugar and a pinch of salt to the yolks, whisking until it becomes pale and slightly thickened.
• Slowly drizzle a small amount of the warm chocolate mixture into the egg yolk mixture, whisking constantly to temper the yolks.
• Pour the tempered egg yolk mixture back into the remaining chocolate mixture, whisking until fully combined. Stir in 1 teaspoon of vanilla extract.
• Using an electric mixer, whip the egg whites until stiff peaks form, which should take about 3-5 minutes.
• Gently fold the whipped egg whites into your chocolate mixture in two additions.
• Once your brownies are completely cooled, pour the luscious chocolate mousse over the top.
• Cover the pan with plastic wrap and refrigerate for at least 3-4 hours—preferably overnight.
• After the mousse has set, remove the brownies from the refrigerator and use a sharp knife to cut them into squares.
• For a final touch, sprinkle with chocolate shavings, fresh raspberries, or a dusting of powdered sugar, as desired.