Moist and fudgy dark chocolate Mint Mousse Brownies - topped with a minty, fluffy cloud of mousse and studded with cookie crumbles (naughty) & candy canes (nice)!
Course Dessert
Cuisine American
Keyword mint mousse brownies
Prep Time 40 minutesminutes
Cook Time 40 minutesminutes
Chilling Time 2 hourshours
Total Time 1 hourhour20 minutesminutes
Servings 9brownies
Calories 528kcal
Author Erica
Ingredients
Fudgy Dark Chocolate Brownies
¾cupall-purpose flour
⅔cupcocoa powder
1teaspoonespresso powderoptional
½teaspoonbaking powder
¼teaspoonsalt
3large eggsroom temperature
1 ½cupsgranulated sugar
¾cupvegetable oil
1 ½teaspoonsvanilla extract
Mint Mousse
½teaspoonunflavored gelatin
1tablespooncold water
4ounceswhite chocolatefinely chopped
1cupheavy creamdivided
1 ½teaspoonspeppermint extract
3-4drops green food coloring
Pinch of salt
1tablespoongranulated sugar
Crushed candy cane pieces and crushed Oreo cookiesfor garnish
Instructions
Fudgy Dark Chocolate Brownies
Preheat oven to 350 degrees F. Spray an 8x8-inch baking dish with nonstick cooking spray, then line with parchment paper, leaving some overhang on opposite sides to act as handles. Spray parchment lightly with cooking spray and set aside.
In a medium bowl, whisk together flour, cocoa, espresso powder, baking powder, and salt. Set aside.
In a large bowl, with an electric hand mixer (or stand mixer fitted with a whip), beat together eggs and sugar for 4 minutes. Add in oil and vanilla and mix until well blended.
On low speed, gradually add in dry ingredients until combined.
Pour batter evenly into baking pan. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean and edges of brownie have slightly pulled away from the sides.
Allow brownies to cool completely before continuing.
Mint Mousse
In a small bowl, dissolve gelatin into cold water and let sit for 5 minutes.
Place white chocolate in a medium bowl. Set aside.
Warm ⅓ cup of heavy cream in a small saucepan until steaming. Whisk in softened gelatin, peppermint extract, food coloring, and salt until dissolved.
Pour warmed cream over white chocolate and let sit for 30 seconds; gently whisk until smooth.
Place ⅔ cup heavy cream and sugar in a large cold bowl, and whip on medium-high speed until soft peaks form.
With a rubber spatula, fold half of the whipped cream into the chocolate mixture. When lightened, fold in the remaining cream until color is uniform.
Working quickly, spread mousse on top of the cooled brownies, smoothing it into a thick, even layer.
Cover with plastic wrap and refrigerate until set, 2 hours - overnight.
Top the finished brownies with crushed Oreo cookies and candy candy pieces if desired and serve!