Yields: 15 bars
Prep time: 35 minutes
Cook time: 30-35 minutes baking
Chill time: 6+ hours (overnight recommended)
Calories: Approx. 615 kcal per bar
An indulgent dessert featuring a deep, fudgy espresso-laced brownie base topped with a light and creamy milk chocolate mousse. Perfect for chocolate lovers seeking a luxurious treat.
Ingredients
For the Espresso Brownie Base:
- Softened butter or cooking spray (for greasing pan)
- 5 large eggs
- 2 1/2 cups (500g) granulated sugar
- 10 ounces (1 1/4 sticks / 283g) unsalted butter, melted
- 1 1/2 cups plus 1 tablespoon (approx. 135g) unsweetened cocoa powder, sifted
- 1 1/4 teaspoons pure vanilla extract
- 1 1/4 teaspoons instant espresso powder (New Addition)
- 7 tablespoons (approx. 50g) all-purpose flour, sifted
- Generous 1/2 teaspoon kosher salt
For the Silken Chocolate Mousse:
- 12.5 ounces (approx. 354g) good quality milk chocolate, finely chopped
- 3 1/8 cups (approx. 750ml) heavy whipping cream (35%+ fat), chilled, divided
- 9 grams (approx. 1 packet + 1/2 tsp) unflavored gelatin
- 2 1/2 tablespoons cold water
Optional Garnish:
- Unsweetened cocoa powder or powdered sugar for dusting
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Electric mixer (stand mixer recommended with whisk attachment)
- Heatproof bowls (for melting chocolate, blooming gelatin)
- Small saucepan
- Whisk
- Rubber spatula
- Cooling rack
Instructions
- Prepare Brownie Base – Prep: Preheat oven to 325°F (160°C). Line the 9×13 inch pan with parchment paper, ensuring it covers the bottom and extends up two opposite sides to create handles. Grease the parchment paper and any exposed sides of the pan with softened butter or cooking spray. Set aside. Dissolve the 1 1/4 tsp instant espresso powder in the 1 1/4 tsp vanilla extract.
- Make Brownie Batter: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and large bowl), beat the 5 large eggs on medium speed until they are pale yellow and fluffy, about 2-3 minutes. Add the 2.5 cups granulated sugar and beat briefly just to combine. On low speed, gently mix in the melted butter and the vanilla-espresso mixture. Add the sifted cocoa powder, sifted flour, and salt. Mix on low speed only until the ingredients are just incorporated – be careful not to overmix.
- Bake Brownie Base: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with moist, fudgy crumbs attached (not wet batter).
- Cool Brownie Base Completely: Remove the pan from the oven and place it on a wire cooling rack. Let the brownie base cool completely in the pan before making the mousse (at least 1-2 hours).
- Prepare Mousse – Melt Chocolate: Place the finely chopped milk chocolate in a large heatproof bowl. Set it over a saucepan of barely simmering water (double boiler/bain-marie method), ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate is fully melted and smooth. Remove the bowl from the heat and set aside.
- Bloom and Dissolve Gelatin: In a small bowl, sprinkle the 9g gelatin evenly over the 2.5 tablespoons of cold water. Let it sit undisturbed for 5-10 minutes to bloom (it will absorb the water and become jelly-like). In a small saucepan, heat 5/8 cup (150ml) of the heavy whipping cream over medium heat just until it comes to a gentle boil. Remove from heat immediately. Add the bloomed gelatin mixture to the hot cream and whisk until the gelatin is completely dissolved.
- Combine Chocolate and Gelatin Mixture: Pour about half of the hot cream/gelatin mixture into the melted milk chocolate and whisk quickly and vigorously until combined. Add the remaining hot cream/gelatin mixture and whisk until the combined chocolate mixture is completely smooth and glossy.
- Cool Chocolate Base: Let the chocolate mixture cool down to room temperature (around 70-75°F / 21-24°C). You can stir it occasionally to speed this up slightly. It must not be warm when folded into the whipped cream.
- Whip Cream: While the chocolate mixture cools, pour the remaining 2.5 cups (600ml) of cold heavy whipping cream into the clean bowl of your stand mixer fitted with the whisk attachment (or use a hand mixer). Whip on medium-high speed until soft peaks form (the peaks should curl over when the whisk is lifted).
- Fold Mousse: Gently fold the cooled (room temperature) chocolate mixture into the whipped cream using a large rubber spatula. Fold carefully, scraping the bottom of the bowl, just until no streaks remain and the mixture is evenly combined. Try not to deflate the whipped cream too much.
- Assemble and Chill: Pour the finished chocolate mousse evenly over the completely cooled brownie base in the pan. Use the spatula to level the top smoothly. Cover the pan loosely with plastic wrap and refrigerate overnight, or for a minimum of 6 hours, until the mousse is fully set.
- Cut and Serve: Once chilled and set, carefully lift the entire dessert out of the pan using the parchment paper handles and place it on a cutting board. If desired, dust the top lightly with cocoa powder or powdered sugar. For clean cuts, run a long, sharp knife under hot water, wipe it dry, and cut into 15 equal bars, wiping the knife clean between cuts.
- Serve: Serve the bars chilled. Store leftovers covered in the refrigerator for up to 3-4 days.
Estimated Nutritional Information (Per Bar – 1 of 15)
- Calories: approx. 615 kcal
- Total Fat: approx. 43g
- Saturated Fat: approx. 25g
- Total Carbohydrates: approx. 56g
- Dietary Fiber: approx. 4g
- Total Sugars: approx. 45g
- Protein: approx. 6g* (Recalculated)
- Sodium: approx. 90mg (Recalculated)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard milk chocolate, 35% heavy cream, and unsweetened cocoa powder. Actual values may vary based on specific brands and precise measurements. Recalculation suggests higher protein/sodium than original thought process but overall calories are similar).
