Chocolate Dream Brownie
Chocolate Dream Brownie takes roughly 45 minutes from beginning to end. For $1.12 per serving, you get a side dish that serves 9. One serving contains 527 calories, 6g of protein, and 35g of fat. It is a rather cheap recipe for fans of American food. 119 people were impressed by this recipe. This recipe from Handle the Heat requires salt, vanillan extract, unsalted butter, and dutch process cocoa powder. Overall, this recipe earns a rather bad spoonacular score of 31%. If you like this recipe, take a look at these similar recipes: Chocolate Dream Pie, Chocolate Dream Pie, and Chocolate Dream Pie.
Servings: 9
Ingredients:
1/4 teaspoon baking powder
1/4 cup coffee liqueur (such as Kahlua)
2 tablespoons confectioners' sugar
1/2 cup Dutch-process cocoa powder
3 large eggs, at room temperature
3/4 cup all-purpose flour
1 cup granulated sugar
1 cup heavy cream
1/4 teaspoon salt
6 ounces semisweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 teaspoon vanilla extract
Equipment:
baking paper
whisk
bowl
aluminum foil
oven
sauce pan
frying pan
Cooking instruction summary:
For the brownie layer:Preheat oven to 350°F. Line the bottom of two 8x8-inch square pans with parchment paper or foil. Spray with nonstick cooking spray.In a medium bowl sift together the flour, cocoa powder, baking powder, and salt.In a large bowl whisk sugar, melted butter, and vanilla together. Whisk in eggs, one at a time, until combined. Stir in flour mixture until batter is smooth. Divide batter evenly among prepared pans, smoothing tops.Bake for 20 minutes, or until brownies begin to pull away from the sides of pans. Transfer to wire cooling racks and let cool in pans completely. Can be made 1 day ahead of time and refrigerated.For the mousse:Bring the cream to a simmer in a medium saucepan. Remove from heat and add chocolate. Let mixture stand for 1 minute then whisk until chocolate is melted and mixture is smooth. Pour into a medium bowl and refrigerate for about 30 minutes, or until chocolate is cool and barely set.With an electric mixer fitted with a whisk attachment, whisk the cooled chocolate mixture until lightened in color and fluffy. Do not overbeat.For the whipped cream:In a clean medium bowl, whip the cream, sugar, and vanilla with an electric mixer fitted with a clean whisk attachment and set to high speed for about 2 minutes, or until cream is stiff.To assemble:Brush 1 brownie layer with 2 tablespoons of the liqueur. Spread half the chocolate mousse mixture onto brownie in the pan. Top with a thin layer of the whipped cream. Carefully lift second brownie out of pan and place on top of whipped cream layer. Repeat steps with remaining brownie, liqueur, mousse, and whipped cream. Cover and refrigerate until chilled, at least 2 hours and up to 1 day.Remove from the refrigerator 15 minutes before serving. Cut into 9 squares.
Step by step:
1. For the brownie layer:Preheat oven to 350°F. Line the bottom of two 8x8-inch square pans with parchment paper or foil. Spray with nonstick cooking spray.In a medium bowl sift together the flour, cocoa powder, baking powder, and salt.In a large bowl whisk sugar, melted butter, and vanilla together.
2. Whisk in eggs, one at a time, until combined. Stir in flour mixture until batter is smooth. Divide batter evenly among prepared pans, smoothing tops.
3. Bake for 20 minutes, or until brownies begin to pull away from the sides of pans.
4. Transfer to wire cooling racks and let cool in pans completely. Can be made 1 day ahead of time and refrigerated.For the mousse:Bring the cream to a simmer in a medium saucepan.
5. Remove from heat and add chocolate.
6. Let mixture stand for 1 minute then whisk until chocolate is melted and mixture is smooth.
Pour into a medium bowl and refrigerate for about 30 minutes, or until chocolate is cool and barely set.With an electric mixer fitted with a whisk attachment, whisk the cooled chocolate mixture until lightened in color and fluffy. Do not overbeat.For the whipped creamIn a clean medium bowl, whip the cream, sugar, and vanilla with an electric mixer fitted with a clean whisk attachment and set to high speed for about 2 minutes, or until cream is stiff.To assemble
1. Brush 1 brownie layer with 2 tablespoons of the liqueur.
2. Spread half the chocolate mousse mixture onto brownie in the pan. Top with a thin layer of the whipped cream. Carefully lift second brownie out of pan and place on top of whipped cream layer. Repeat steps with remaining brownie, liqueur, mousse, and whipped cream. Cover and refrigerate until chilled, at least 2 hours and up to 1 day.
3. Remove from the refrigerator 15 minutes before serving.
4. Cut into 9 squares.
Nutrition Information:
covered percent of daily need
