Mousse Fudge Squares (Print-Friendly Version)
Chewy chocolate brownies topped with smooth mousse and a cocoa powder finish. Perfect for a classy, chocolate-filled treat.
# Ingredients:
01 -
1 cup melted unsalted butter.
02 -
2¼ cups white sugar.
03 -
1 tbsp vanilla flavoring.
04 -
4 eggs, at room temp.
05 -
1¼ cups plain flour.
06 -
1 cup dark unsweetened cocoa.
07 -
¾ tsp salt.
08 -
2 tbsp ice-cold water.
09 -
2 tsp plain gelatin powder.
10 -
2½ cups heavy whipping cream, divided.
11 -
4 oz semi-sweet chocolate bar, chopped finely.
12 -
¼ cup confectioners' sugar.
13 -
½ tsp vanilla flavoring.
14 -
1 tbsp dark cocoa powder for dusting.
# Steps:
01 -
Set your oven to 350°F. Line up a 9x13 pan with parchment paper leaving extra at the edges, then grease the sides too.
02 -
Whisk the sugar into the melted butter till blended. Toss in vanilla, then the eggs one at a time. Gently fold in cocoa, flour, and a pinch of salt last.
03 -
Pour the mix into your prepared pan. Bake for around 30 to 35 minutes until a toothpick slides out clean. Let it cool down thoroughly.
04 -
Soak gelatin in cold water to bloom. Heat up ½ cup of cream, then mix in the gelatin until it’s dissolved. Pour this hot mix over the chopped chocolate and let it melt. Cool it to room temp.
05 -
With a mixer, whip up the rest of the cream along with powdered sugar and vanilla until stiff. Gradually fold in the chocolate mixture one third at a time.
06 -
Smooth the mousse over the brownies once they’re cool. Cover with plastic wrap and pop it in the fridge for 6 to 8 hours or leave it there overnight.
# Notes:
01 -
Let the mousse set fully to slice neatly.
02 -
Can be prepped ahead the day before.
03 -
Sprinkle some cocoa powder before eating.