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Ingredients
Brownies
- 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
White Chocolate Mousse
- 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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Instructions
Brownies
- 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.
White Chocolate Mousse
- 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.
Recipe Notes
Adapted from : Melanie Cooks and My Baking Addiction
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