Eggless Chocolate Mousse Brownies
Eggless Chocolate Mousse Brownies
Ingredients
For the Eggless Brownie Base
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
For the Eggless Chocolate Mousse
- 1 1/2 cups heavy cream, cold
- 6 ounces dark chocolate, finely chopped
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 2 tablespoons chocolate shavings
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt for the brownie base.
⏱️ 3 min
- 3
Add the vegetable oil, milk, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix.
⏱️ 2 min
- 4
Fold in the chocolate chips. Pour the brownie batter into the prepared baking pan and spread evenly.
⏱️ 2 min
- 5
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Let the brownie cool completely in the pan on a wire rack.
⏱️ 30 min•🌡️ 350
- 6
While the brownie cools, prepare the chocolate mousse. Melt the finely chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
⏱️ 10 min
- 7
In a large, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form.
⏱️ 5 min
- 8
Gradually add the powdered sugar, unsweetened cocoa powder, and vanilla extract to the whipped cream. Continue whipping until stiff peaks form.
⏱️ 3 min
- 9
Gently fold the slightly cooled melted chocolate into the whipped cream mixture in two additions, until just combined and no streaks of chocolate remain. Be careful not to deflate the mousse.
⏱️ 5 min
- 10
Once the brownie is completely cool, spread the chocolate mousse evenly over the top. Chill the brownies in the refrigerator for at least 2 hours to allow the mousse to set.
⏱️ 120 min
- 11
Before serving, if desired, garnish with chocolate shavings. Cut into squares and serve cold.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Chocolate Mousse Brownies
For the Eggless Brownie Base
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
For the Eggless Chocolate Mousse
- 1 1/2 cups heavy cream, cold
- 6 ounces dark chocolate, finely chopped
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 2 tablespoons chocolate shavings
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt for the brownie base.
⏱️ 3 min - 3
Add the vegetable oil, milk, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix.
⏱️ 2 min - 4
Fold in the chocolate chips. Pour the brownie batter into the prepared baking pan and spread evenly.
⏱️ 2 min - 5
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Let the brownie cool completely in the pan on a wire rack.
⏱️ 30 min•🌡️ 350 - 6
While the brownie cools, prepare the chocolate mousse. Melt the finely chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
⏱️ 10 min - 7
In a large, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form.
⏱️ 5 min - 8
Gradually add the powdered sugar, unsweetened cocoa powder, and vanilla extract to the whipped cream. Continue whipping until stiff peaks form.
⏱️ 3 min - 9
Gently fold the slightly cooled melted chocolate into the whipped cream mixture in two additions, until just combined and no streaks of chocolate remain. Be careful not to deflate the mousse.
⏱️ 5 min - 10
Once the brownie is completely cool, spread the chocolate mousse evenly over the top. Chill the brownies in the refrigerator for at least 2 hours to allow the mousse to set.
⏱️ 120 min - 11
Before serving, if desired, garnish with chocolate shavings. Cut into squares and serve cold.
⏱️ 5 min