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Raspberry Basil Mousse Brownies

2023-02-15 - Written by: Emma Taylor

dessert chocolate raspberries basil

Raspberry Basil Mousse Brownies

Rich, fudgy brownies infused with the sweet and tangy flavors of raspberry basil mousse.

Raspberry Basil Mousse Brownies

Ingredients

  • 1 cup (200g) dark chocolate chips (70% cocoa)
  • 1/2 cup (100g) unsalted butter, at room temperature
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour
  • 1/2 cup (60g) granulated sugar
  • 1/4 cup (30g) confectioners' sugar
  • 1 cup (120g) fresh raspberries, pureed
  • 1/4 cup (15g) chopped fresh basil leaves

Instructions

Brownies

  1. Preheat the oven: Preheat your oven to 350°F (175°C).
  2. Prepare the pan: Grease an 8-inch (20cm) square baking pan and line it with parchment paper.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, granulated sugar, confectioners' sugar, and salt. Set aside.
  4. Melt chocolate and butter: In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate chips and butter, stirring occasionally.
  5. Combine wet and dry ingredients: Once the chocolate mixture has cooled slightly, whisk in the eggs one at a time, followed by the vanilla extract.
  6. Add dry ingredients: Gradually add the flour mixture to the chocolate mixture, mixing until just combined (do not overmix).
  7. Pour into prepared pan: Pour the brownie batter into the prepared baking pan and smooth the top.

Raspberry Basil Mousse

  1. Make puree: In a blender or food processor, puree the fresh raspberries with a little water to create a smooth paste.
  2. Mix mousse ingredients: In a separate bowl, whip heavy cream until stiff peaks form. Fold in the raspberry puree and chopped basil leaves.

Assembly

  1. Let brownies cool completely: Allow the brownies to cool completely in the pan on a wire rack.
  2. Cut into squares: Once cooled, cut the brownies into squares or use a cookie cutter to create desired shapes.
  3. Assemble brownies with mousse: Place a scoop of raspberry basil mousse on top of each brownie square and serve immediately.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate or freeze for longer storage.
  • This recipe yields 9-12 brownies depending on the cut size.