These Mint Chocolate Chip Mousse Brownies are the perfect combination of rich, fudgy brownies and light, airy mousse. The brownie base is dense and chocolaty, with a hint of mint flavor, while the mousse adds a refreshing minty layer filled with chocolate chips. A glossy chocolate glaze tops it all off, making these brownies a show-stopping dessert for any occasion. They’re perfect for chocolate lovers who enjoy the cool flavor of mint, and the mousse adds a light, creamy texture that balances the richness of the brownie. Be sure to let them chill for at least 3 hours to ensure the mousse sets properly before serving!
Mint Chocolate Chip Mousse Brownies are the ultimate dessert for anyone who loves the classic pairing of mint and chocolate. These decadent brownies feature a rich, fudgy base, a light and airy mint chip mousse, and a glossy chocolate glaze that ties everything together. The refreshing mint flavor balances the deep chocolatey richness, making this dessert perfect for any occasion. With three indulgent layers, these brownies are a show-stopping treat that will impress everyone.
INGREDIENTS
- Unsalted butter: 10 oz, cubed, for the brownie layer
- Granulated sugar: 2 1/2 cups, for the brownie layer
- Unsweetened cocoa powder: 1 3/4 cups, for the brownie layer
- Salt: 1 tsp, to balance the sweetness in the brownie layer
- Vanilla extract: 1 tsp, for flavor in the brownie layer
- Mint extract: 1/2 tsp, for a subtle minty flavor in the brownie layer
- Large eggs: 4, to provide structure in the brownie layer
- All-purpose flour: 1 cup, for the brownie layer
- White chocolate chips: 1/2 cup, melted into the mousse
- Heavy cream: 2 cups, divided, to create the mousse and glaze
- Peppermint extract: For a refreshing mint flavor in the mousse
- Green and yellow food coloring: To give the mousse a minty hue
- Semi-sweet chocolate: 1/2 cup finely chopped, to add texture to the mousse
- Chopped semi-sweet chocolate: For the chocolate glaze
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper and grease it lightly.
- Step 2:
- In a saucepan over low heat, melt the butter, sugar, cocoa powder, and salt, stirring until smooth. Remove from the heat and let cool slightly.
- Step 3:
- Mix in the vanilla and mint extracts. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Fold in the flour until just combined.
- Step 4:
- Pour the brownie batter into the prepared pan and bake for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely before adding the mousse layer.
- Step 5:
- To make the mousse, melt the white chocolate chips with 3/4 cup of the heavy cream in a saucepan over low heat, stirring until smooth. Set aside to cool.
- Step 6:
- Whip the remaining heavy cream until soft peaks form, then stir in a pinch of salt, peppermint extract, and green and yellow food coloring into the cooled white chocolate mixture.
- Step 7:
- Gently fold the whipped cream and finely chopped chocolate into the white chocolate mixture. Spread the mousse evenly over the cooled brownie base.
- Step 8:
- For the chocolate glaze, heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate. Let it sit for a minute before stirring until smooth and glossy.
- Step 9:
- Pour the glaze over the mousse layer and spread it evenly. Refrigerate the brownies for at least 3 hours, or until the mousse is fully set.
- Step 10:
- Once set, cut the brownies into squares and serve. Garnish with green candies or mint leaves if desired.
Serving and Storage Tips
- Store the brownies in the refrigerator for up to 5 days. Serve chilled for the best texture and flavor.
- For a festive presentation, garnish the brownies with crushed peppermint candies or a drizzle of white chocolate.
Helpful Notes
- Make sure the brownie base is completely cool before adding the mousse layer to prevent melting.
- For a bolder mint flavor, increase the amount of peppermint extract in both the brownies and the mousse.
Tips from Well-Known Chefs
- To ensure a smooth chocolate glaze, let the chopped chocolate sit in the hot cream for a minute before stirring. This allows the chocolate to melt evenly, resulting in a glossy finish.
How to Create the Perfect Layered Brownies
When creating layered desserts like these brownies, it’s essential to let each layer cool and set completely before adding the next. Be patient and allow the mousse to chill for at least 3 hours before cutting into the brownies. This ensures clean slices and a beautiful presentation. Using a hot knife to cut through the chilled brownies can also help you achieve neat edges.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can substitute milk chocolate for a sweeter glaze, though it may not be as rich as semi-sweet chocolate.
Can I freeze these brownies?
Yes, you can freeze the brownies after they’ve been chilled and set. Wrap them tightly in plastic wrap and store them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
How do I keep the mousse from melting?
Ensure that the melted white chocolate mixture is fully cooled before folding it into the whipped cream. Also, refrigerate the brownies for at least 3 hours before serving to allow the mousse to set properly.
Summary
Mint Chocolate Chip Mousse Brownies combine the best of both worlds: rich chocolatey brownies and a refreshing mint mousse layer. The brownie base is dense and fudgy, with a hint of mint flavor, while the mousse is light and airy, filled with finely chopped chocolate. A glossy chocolate glaze finishes off the dessert, making it both indulgent and elegant. These brownies are perfect for anyone who loves the classic combination of chocolate and mint. Be sure to chill them for at least 3 hours to ensure the mousse sets properly for clean, neat slices.