Mmmmmm… That’s the only word you need to describe this shot glass dessert!!! A great recipe to finish off the MINI DESSERT month!!
This recipe is incredibly easy and fast to make, delightfully rich, and really don’t need a lot of explanation!! I love how it’s so small but so full of flavors. It’s truly a great flavor combination.
Usually recipes starts with “In a stand mixer”. But this recipe is a bowl only recipe. Well except for the mousse. That one will be a lot faster and simpler if you use the stand mixer and a handheld mixer.
Now this bowl below is a combo of melted butter and cocoa powder. It smells sooooooooo good!! But resist licking it and keep going to the next step. ?
In a medium bowl, whisk the sugar, eggs and vanilla extract.
Once it’s all combined, add that chocolatey bowl of goodness and whisk again .
Now when that’s combined, add the all of the dry ingredients which is flour, baking powder and salt.
You don’t want to overmix the batter so use elbow grease instead of using the stand mixer.
Spray a 9×13 baking pan with baking spray then pour all the batter into it. Bake for about 13-15 minutes. Brownies is fudge so it’s different than cake. So make sure to underbake so that you will get ooey gooey brownies.
Now the mousse. So simple and you can use the stand mixer. First whip the heavy cream into stiff peak. Move it to another bowl and wash this bowl for the white chocolate mixture.
Whip the cream cheese and the powdered sugar until it’s nice and smooth.
Add the melted white chocolate and mix again.
Add the whipped cream and mix until it’s even and smooth.
When everything is ready, it’s time to assemble!!! This is my favorite part because it means it’s almost time to eat!!!
First layer, crumbled up brownies.
Second layer, white chocolate mousse.
Third layer, crumbled brownies.
Fourth layer, white chocolate mousse.
Then eat!!! So easy, right?!?! Well, enjoy this with friend and family and you will make lots of people very very happy!!
Happy baking!!
| Servings |
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- 1 cup butter melted
- 2/3 cups cocoa powder
- 4 eggs
- 2 cups sugar
- 1 cup flour
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whipping cream
- 1 cup chopped white chocolate or white chocolate chips
- 8 ounces cream cheese
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon vanilla extract
- pinch of salt
Ingredients
Brownies
White Chocolate Mousse
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- Preheat oven to 350F. Spray the 9x13 inch non-stick baking dish with a non-stick cooking spray.
- In a small bowl, mix the cocoa powder with the butter.
- In a medium bowl, whisk together the eggs, sugar and vanilla. Add the butter and cocoa mixture to the egg and mix so everything is combined.
- Add flour, salt and baking powder to the liquid mixture, and stir until combined. Be careful not to overmix.
- Pour the batter into the baking dish and bake for 23-25 minutes. You want to underbake the brownies so it won't have a cake-like texture. Check with the toothpick to see the doneness.
- Let the brownies cool and crumble into small pieces.
- In a stand mixer, beat the whipping cream at high speed until stiff peaks form. Put aside in a different bowl.
- In a stand mixer, beat the cream cheese and powdered sugar until light and fluffy.
- Microwave the white chocolate in 30-second increments and stir after every 30 seconds. Repeat until the chocolate chips are melted.
- Add in the white chocolate, vanilla extract and salt and mix again until well combined.
- Fold in the whipped cream or you can use the mixer on low speed. Be careful not to overbeat!
- Assemble in shot glasses.
Adapted from : Melanie Cooks and My Baking Addiction
