Do you have a sweet tooth or a ravenous appetite? Then these delicious Eggless Chocolate Mousse Brownie is the right choice for you! These creamy and moist brownies have an enticing appeal to them and they can draw even the most rigid dieters into their grasps!
Surprise, Surprise! Mother Nature again has decided to play with us and has sent an awry storm towards us. Today is a stormy, snowy day. Schools have been called off and kids are home. They are enjoying a day off from school and are frantically looking around the house scavenging any sweets they can find. Eggless Chocolate Mousse Brownie
To satisfy their hunger pangs and to keep them busy, what can I do? Well, why not bake a velvety and silky mousse layered, irresistible brownie. The name itself has got them jumping with joy.
I am wondering how they will react when they see the finished Eggless Chocolate Mousse Brownie. 🙂 🙂 I am sure my kids won’t be able to withstand the entrancing vibes coming from these brownies!
HIGHLIGHTS!
- rich
- chewy
- soft, chocolatey
- and not cakey at all!
And the complementing mousse topping is:
- fluffy
- light
- creamy
- and great tasting!
With just the right amount of chewiness and sweetness, these two layers compliment each other beautifully! Together, it is a subtle combination of an elegant dessert!
How to make this Eggless Chocolate Mousse Brownie?
Besides being yummy and delectable, I can even bet that the procedure to make these brownies will make your mouth water. This one-bowl Eggless Chocolate Mousse Brownie is made from scratch and tastes delicious on its own.
For brownie layer– simply add all the ingredients to a bowl and whisk until combined. Bake as directed. While the brownie is baking, prepare the mousse. This rich and decadent mousse gets its creamy texture from cocoa powder, agar-agar, and heavy whipped cream. Together they create a super light and fluffy chocolate mousse.
This mousse when spooned over a cooled brownie packs a flavor of punch in itself. Time to treat your taste buds with a soft and smooth mousse along with a satisfying chunk of brownie sounds amazing. Isn’t it? Trust me, it tastes heavenly!!
I can rave about these brownies all day long. You’ll have to try for yourself to experience the mesmerizing and enchanting taste of the brownies topped with mousse. I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email and I would be happy to answer them. We’d love to hear from you. ?
Craving for more, try these other options!
Thanks for reading.?
Eggless Chocolate Mousse Brownie
INGREDIENTS
FOR BROWNIES
- 1 cup All purpose flour
- 2 tablespoon Cocoa powder
- 1/2 cup Sugar
- 1 teaspoon Baking powder
- 1/8 teaspoon Baking soda
- A pinch of Salt
- 3/4 cup Semisweet Chocolate Chips
- 3/4 cup Condensed milk
- 1/2 cup Milk
- 1/2 cup Butter or Oil
- 1 teaspoon Vanilla essence
FOR MOUSSE
- 3 cups Heavy Whipping Cream (liquid)
- 2.5 teaspoon Agar-agar dissolved in 2.5 tablespoon water (or unflavored gelatin)
- 2 cups Semi Sweet Chocolate Chips
- 1/2 cup + 2 tablespoon extra Powdered Sugar
- 2 teaspoon Cornstarch
INSTRUCTIONS
FOR BROWNIE LAYER
- Preheat oven @350 degree F. Assemble dry ingredients.
- Assemble wet ingredients.
- Combine chocolate chips and milk in a microwavable bowl.
- Microwave for 40 seconds. Remove and whisk until smooth and melted.
- Combine all the dry and wet ingredients in a bowl. Whisk until well blended.
- Pour batter into a greased 8x8 pan.
- Bake for 35 minutes or until the toothpick comes out clean. Allow it to cool completely.
FOR MOUSSE LAYER
- Combine agar-agar and water in a bowl.
- Allow it to bloom in water for around 5 minutes.
- Add chocolate chips to a bowl. Set it aside.
- Meanwhile, heat 1 cup of heavy cream in a saucepan over medium-high heat. Bring it to a slight boil.
- Add bloomed agar-agar to cream and allow it simmer for about 5 minutes (on medium-low heat) until it is completely dissolved. This process will hydrate agar-agar, which will allow it to set well. After 5 minutes, take it off the flame. The cream will become slightly thick.
- Pour this mixture over chocolate chips and whisk until chocolate is completely melted. Set aside to cool to about room temperature. Keep stirring occasionally.
- The chocolate mix will become thick. Please do not add hot chocolate to whipped cream.
- Combine remaining 2 cups of heavy cream, powdered sugar, and cornstarch to a bowl. Beat until stiff peaks forms. Cornflour/cornstarch helps whipped cream to holds its shape. It acts as a stabilizing agent.
- Carefully stir in half of the whipped cream into the melted chocolate-agar-agar-mix.
- Fold it gently until fully incorporated. Do not whisk.
- Repeat the process with rest of the whipped cream and fold gently.
- Time to assemble. Before you start layering, make sure brownie is completely cooled.
- Generously top the brownie layer with chocolate mousse. Allow it to chill for 4-6 hours or overnight.
- After the rest time, cut into equal squares.
- Drizzle with chocolate.
- Sprinkle with beads and
- Enjoy!!
NOTES
Mousse will lose its texture if it’s kept at the room temperature for an extended period of time.
Therefore, remove the Chocolate Brownie mousse from the fridge 20 minutes in advance. In that timeframe, the mousse will soften, but not to that extent that it will start to lose its texture. Run a knife deep into the base and cut yourself a slice. Enjoy!
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. NUTRITIONCalories: 688kcal | Carbohydrates: 56g | Protein: 6g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 91mg | Sodium: 67mg | Potassium: 420mg | Fiber: 3g | Sugar: 39g | Vitamin A: 965IU | Vitamin C: 0.8mg | Calcium: 147mg | Iron: 3.3mg |
Krishna Patel says
If we don’t have Corn Starch can we use corn flour ?
Ruchi says
Sure, you can! Just make sure that the cornflour that you are using is a very finely milled, smooth, like a white powder.
On the other hand, if the packet says cornflour and the flour is coarse and gritty, it’s cornmeal, a.k.a. Makkai ka atta – not to be used for cakes. I hope that helps!!
JShah says
Would you recommend using this brownie recipe for your chocolate brownie sundaes cups?
Ruchi says
Jshah, you can surely give it a try. 😊
Kanan says
How should the brownie mousse be served? Cold or room temperature? If we take brownies out of the fridge to soften, the mousse will lose it’s cold temperature. Thanks.
Ruchi says
Moderately cold!
Mousse will lose its texture if it’s kept at the room temperature for an extended period of time.
Let me explain, I usually remove Chocolate Brownie mousse from the fridge when my family/friends sit down for dinner (20 minutes). In between that time the mousse softens, but not to that extent that it starts to lose its texture.
Hope this helps!
Ishita says
What can I use instead of heavy cream ?
Ruchi says
Ishita, heavy cream is the base to the mousse, replacing that would be difficult.
Arpita says
Hi Ruchi,
I made this last week and it turn out to be very good. I didn’t use sugar at all for brownie and mousse and it is a sweet enough. I just use Chocolate chip and Condensed milk that you mention on recipe.
Thank you for the recipe.
Ruchi says
Pleasure is all mine Arpita!
Glad you liked the recipe. 🙂
amy says
These look incredible! I will definitely be making these soon! What a great recipe👍.
Ruchi says
Thank you, Amy. 🙂
Glad you liked.
Jyoti says
Hi,is the treatment of agar agar n geltatin the same..is it hot or cold water
Ruchi says
Yes, pretty much.
Only difference- Hydrate gelatin in cold water and add it to the already boiled cream. Mix well until dissolved. Rest of the recipe remains same.
Elizabeth says
Excellent recipe..Will surely try this weekend. My doubt was about the cornflour not cooked.. I was wondering if it causes any indigestion. Thanks in advance
Ruchi says
Thank you, Elizabeth!
Uncooked cornstarch doesn’t create a problem but if in doubt you can replace that with either milk powder or gelatin.
Bhavika says
Heavy cream is whipped cream?
Ruchi says
Bhavika, heavy whipping cream is the liquid form of a cream which when whisked with sugar turns into whipped cream.
Heavy whipping cream contains 36% fat content and that helps the whipped cream to hold its shape well.
See this post for reference – https://www.ruchiskitchen.com/homemade-whipped-cream/
Gitanjali says
Hi Ruchi,
Thank you for this wonderful recipe.
I wanted to know if I make this a day I advance and serve it the next day after dinner, won’t the brownie layer become hard since it will be in the refrigerator for so many hours?How do I overcome this?
Thank you
Ruchi says
Pleasure is all mine. 🙂
Yes, the brownie layer will become hard. To avoid that – remove brownie from fridge half an hour before serving and it will soften.
Mrs.Nilufar Daruwalla says
Dear Ruchi,
Good Morning from Mumbai!!
Lovely recipe, will surly try it but would like to know what is agar-agar and where is it available and what is its alternative.
Appreciate your detailed step-by-step receipes.
Ruchi says
Thank you so much!
Agar-agar is a gelatin-like substance made primarily from algae. It’s entirely vegetarian and a great substitute for gelatin. It comes in three forms: powdered, strands and flakes.
Agar-agar can be substituted for the same quantity of powdered gelatin in a recipe. It is readily available at any Indian grocery store or online at Amazon.