Description
Chocolate and mint unite in these indulgent mint chocolate chip mousse brownies, creating a luxurious dessert that blends rich fudgy layers with cool, creamy topping. Cool chocolate lovers will savor each silky bite of this irresistible sweet treat.
Ingredients
Scale
Brownie Base:
- 10 ounces (283 grams) unsalted butter
- 2 1/2 cups granulated sugar
- 1 3/4 cups unsweetened cocoa powder
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon mint extract
Mousse Layer:
- 2 cups heavy cream
- 1/2 cup white chocolate chips
- 1/2 cup finely chopped semi-sweet chocolate
- Pinch of salt
- Peppermint extract
- Green and yellow food coloring
Glaze Topping:
- Chopped semi-sweet chocolate
- Heavy cream
Instructions
- Prepare the baking vessel by lining a 9×13-inch pan with parchment paper and lightly greasing the surface at 350°F (177°C).
- Create the brownie foundation by melting butter, sugar, cocoa, and salt in a saucepan over low heat, stirring until achieving a uniform consistency. Allow the mixture to cool slightly before incorporating vanilla and mint extracts.
- Integrate eggs into the chocolate base one at a time, ensuring complete blending after each addition. Gently fold flour into the mixture until just incorporated, avoiding overmixing.
- Transfer the brownie batter to the prepared pan, spreading evenly. Bake for 25-28 minutes until a toothpick reveals a few moist crumbs when inserted. Remove and allow to cool completely at room temperature.
- Craft the mint mousse by gently melting white chocolate with heavy cream over low heat, stirring until achieving a smooth texture. Set aside to cool.
- Whip the remaining heavy cream to soft, billowy peaks. Enhance the white chocolate mixture with a pinch of salt, peppermint extract, and a subtle blend of green and yellow food coloring for a delicate mint hue.
- Carefully fold the whipped cream and finely chopped chocolate into the white chocolate base, maintaining a light, airy consistency. Distribute the mousse evenly across the cooled brownie layer.
- Prepare the glossy chocolate glaze by heating heavy cream until it reaches a gentle simmer. Pour over chopped semi-sweet chocolate, allowing it to rest momentarily before stirring to create a smooth, reflective surface. Spread uniformly over the mousse layer.
- Refrigerate the dessert for a minimum of 3 hours to ensure the mousse sets completely. Slice into elegant squares and optionally embellish with festive green candies for a decorative touch.
Notes
- Chocolate Selection Choose high-quality dark or semi-sweet chocolate for deeper, richer flavor that complements the mint’s brightness.
- Temperature Matters Allow brownies to cool completely before adding mousse to prevent melting and maintain distinct layers.
- Extract Intensity Adjust peppermint extract gradually, tasting as you go to achieve perfect mint flavor without overwhelming sweetness.
- Dietary Adaptations Swap butter for coconut oil and use gluten-free flour to create a delicious alternative for those with dietary restrictions.
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 311 kcal
- Sugar: 29 g
- Sodium: 146 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 63 mg