Take the classic rich and squidgy chocolate brownie recipe a step further with a creamy milk chocolate mousse topping for the ultimate chocolate lover’s dessert!
- 150g dark chocolate, broken into pieces
- 225g unsalted butter, diced
- 350g light muscovado sugar
- 4 medium eggs, beaten
- 1 tsp vanilla extract
- 225g plain flour
- 100g milk chocolate, broken into pieces
- 100ml double cream
- 1 large egg, separated
- Fresh raspberries, chocolate drops and mint sprigs, to decorate
Ready in 1 hour 30 mins plus cooling and chilling
Add a few drops of mint extract to the chocolate mousse mixture for an after dinner mint flavour.
- Preheat the oven to 180C/fan 160C/Gas 4. Grease an 18 x 28cm tray bake tin and line the base and sides with baking paper.
- Place the dark chocolate and butter in a large heatproof bowl set over a pan of simmering water and leave until melted. Remove from the heat and stir until smooth. Leave to cool for 10 minutes, then whisk in the sugar, eggs and vanilla extract.
- Sift over the flour and fold into the chocolate mixture with a metal spoon. Pour the mixture into the prepared tin and level the surface. Bake for 45-50 minutes or until just firm to the touch – it should still be a little squidgy in the centre. Leave to cool completely in the tin.
- To make the mousse topping, melt the milk chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat, cool for 5 minutes then stir in the cream until smooth. Cool for a further 10 minutes, stirring occasionally, then beat in the egg yolk.
- Whisk the egg white in a clean grease-free bowl until holding stiff peaks, then gently fold into the chocolate mixture. Spread the mousse in an even layer over the top of the cold brownie and chill in the fridge for 3-4 hours (or overnight) until set. Remove from the tin and cut into 12 squares. Serve topped with fresh raspberries, chocolate drops and mint sprigs.