Chocolate Mousse Brownies
A wickedly rich chocolate mousse in brownie form for serving with a spoon of cream. Baked for just six minutes, then chilled overnight.
Serve cut into squares. Dust with icing sugar and serve with crème fraîche if wished
icing sugar for dusting and crème fraîche (optional)
Cake 200g unsalted butter, diced, plus extra for tin
300g dark chocolate (min 70% cocoa), broken into pieces 6 large eggs
- Preheat the oven to 240C/ 220C fan/gas 9. Butter and line the base and sides of a 23cm square brownie tin, cutting out the corners so the sides sit flat.
- Gently melt the chocolate and butter in a large mixing bowl set over a pan with a little simmering water in it.
- Shortly before the end of this time, whisk the eggs in another large bowl using an electric whisk for 4 minutes until several times the volume, pale and moussey. They should leave a thick trail on themselves.
- Fold the whisked egg into the chocolate butter mixture, half at a time, then pour into the tin and level the surface.
- Bake for 6 minutes until the outside is firm and the top just set. Leave to cool then cover and chill overnight.
- Carefully lift out of the tin using the paper. Serve cut into squares. Dust with icing sugar and serve with crème fraîche if wished.