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Mint chocolate chip mousse brownies bring together cool mint and deep chocolate in a seriously awesome treat. You get a thick, chewy base, a smooth fluffy mint topping, and a shiny chocolate cover. These are perfect for anytime—you'll want to make 'em for birthdays, movie nights, or just whenever that sweet tooth hits.
What Makes These Brownies Stand Out
You're getting three big layers of rich and creamy goodness here. That brownie base is dense and chewy, then you hit this light, mousse layer that totally lifts things up. The mint and chocolate flavors just mix so well. Bring these out at your get-together or family dinner—they totally steal the show every time.
Main Ingredients You Need
- Stuff for the Brownies:
- European unsalted butter: 10 oz (283g), should be about 65°F (18°C), 82% butterfat
- All-purpose flour: 1 cup (120g), 70°F (21°C), 10-12% protein
- Clear vanilla: 1 teaspoon (5ml)
- Granulated sugar: 2 1/2 cups (500g), make sure there's no lumps
- Mint oil extract: 1/2 teaspoon (2.5ml), needs to be peppermint
- Sea salt (fine): 1 teaspoon (6g)
- Eggs: 4 large (200g), grade AA, around 65°F (18°C)
- Dutch-process cocoa: 1 3/4 cups (175g), sifted, 22-24% fat
- What You Need for Mint Mousse:
- Heavy cream: 2 cups (480ml), really cold (35-40°F/2-4°C), 36% milkfat
- White chocolate: 8 oz (227g), 30-33% cocoa butter
- Peppermint: 1/4 teaspoon (1.25ml)
- Chocolate bits: 4 oz (113g) semi-sweet, chopped up small (about 1/8-inch)
- Gel food coloring: 2-3 drops green, 1 yellow
- Chocolate Glaze Stuff:
- Heavy cream: 1 cup (240ml), super cold (35-40°F/2-4°C)
- Semi-sweet chocolate: 8 oz (227g), chopped in 1/4-inch chunks, 54-56% cacao
- Corn syrup (light): 1 tablespoon (15ml) for a shiny finish
How To Make It
- Finishing Touches
- Once everything is chilled, take the brownies out of the fridge, grab a clean knife, and slice 'em up. Now they're ready for serving.
- Chilling and Set
- Pop the glazed brownies in the fridge for at least three hours, making sure it's nice and cold (40°F/4°C) so the glaze stays set.
- Smooth on the Glaze
- Pour your shiny chocolate glaze (cooled to 90°F/32°C) over the set mousse layer. Spread it out with a spatula so the whole top is covered right to the edges.
- Making That Glaze
- Warm your heavy cream up to 190°F (88°C), then pour over the chocolate. Leave it two minutes. Mix until the chocolate melts and looks glossy (115°F/46°C). Put in the corn syrup, then cool until it's at 90°F (32°C) and ready to pour.
- Adding the Mousse Layer
- Spread the fluffy mousse on top of your cooled brownies. Aim for about three-quarters of an inch thick, smooth it out, and pop it in the fridge at 40°F (4°C). It'll need roughly an hour to firm up.
- Mousse Magic Time
- Melt white chocolate with 3/4 cup cream until it's 115°F (46°C), then keep cooling it till it’s about 75°F (24°C). Whip the rest of the cream to medium peaks (43-45°F/6-7°C). Mix in the peppermint and coloring, then gently fold everything together with the chocolate and semi-sweet bits until it's fluffy and stable (about 40-45°F/4-7°C).
- Baking Your Brownies
- Put your batter in the lined pan (half-inch thick layer). Bake at 350°F (177°C) for 25-28 minutes until a toothpick comes out sticky but not wet and the temp hits 190°F (88°C). Let them cool down to room temp (about 70°F/21°C).
- Making the Brownie Mix
- Mix butter, sugar, cocoa, and salt on a double boiler until it's all melted and smooth, at 120°F (49°C), with no gritty bits. Let it cool until it gets down to 80°F (27°C). Whisk in eggs, one after another, beating between each so it turns thick and ribbon-like. Fold in flour gently so you don’t see any dry stuff.
- Panning and Prepping
- Oven needs to be hot—350°F (177°C). Use a thermometer to double check. Rack goes in the middle. Line your 9x13-inch baking pan with parchment paper and let the sides hang over about 2 inches so you can pull the brownies out later.
Helpful Tricks
- Keep Things Cool: Let every layer cool fully before adding another, so it all stays sharp and neat.
- Chill Your White Chocolate: Make sure the melted white chocolate cools all the way before mixing with the cream or your mousse won't be fluffy.
- Slicing Hack: Use a knife warmed up in hot water for those perfect, neat slices.
Extra Ideas and Storage
- Switch to Sweet: Try milk chocolate for the glaze if you want an extra-sweet treat.
- Freeze for Later: Wrap up tight and stash in the freezer for two months tops. Thaw in the fridge and you’re good to go.
- Add Some Fun: Sprinkle on some crushed peppermint candy or drizzle a bit of white chocolate on top for that festive look.
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Unforgettable Dessert for Every Crowd
Mint chocolate chip mousse brownies pack all the cool, creamy, rich flavors you crave. With gooey brownie, frothy mint mousse, and shiny chocolate, these are awesome at parties or just when you want something sweet. Seriously—everyone always asks for seconds!
Common Questions
- → Why do I have to chill each layer so long?
You gotta cool every layer all the way so nothing melts together. That way when you stack the next part on, you get super clear, perfect layers.
- → How do you slice these into tidy squares?
Grab a sharp knife, dip it in hot water, and wipe it clean every single time you cut. It helps if you clean the knife after each cut for those sharp lines.
- → Can I leave out the coloring?
Of course. The color is just for looks. Your brownies will taste the same, only the mint mousse will look white instead of green.
- → Why add both vanilla and mint flavor?
Vanilla brings out the chocolate, and the mint gives that fresh punch. Both together make the flavors pop even more.
- → How should I store these, and how long do they last?
Pop them in a sealed container in the fridge—they’re good for about five days. If you want to keep them longer, freeze them for up to two months.