Cakes
Nutella Espresso Mousse Brownies Recipe
Servings |
MetricUS Imperial
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Ingredients
For the brownie layer
- cup ½ unsalted butter 1 stick
- 1 tablespoon instant espresso powder
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- cup ⅓unsweetened cocoa powder
- cup ½flour
- teaspoon ¼salt
- teaspoon ¼baking powder
For the mousse layer
- 2 teaspoons instant espresso
- 1 tablespoon hot water
- cup ¼Nutella
- 1 cup heavy whipping cream
- Chocolate curls or sprinkles for topping
Ingredients
For the brownie layer
For the mousse layer
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Instructions
- Preheat oven to 350º.
- Line the bottom of 8-inch square baking dish with parchment, leaving several inches overhang on two sides- set aside.
- Melt the butter in a large bowl. Whisk in the espresso powder until it dissolves completely, then whisk in the sugar.
- Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
- Mix in the dry ingredients until just mixed.
- Pour into the prepared pan and bake for 30 minutes, until a toothpick inserted in the center comes out with a few crumbs.
- (Allow to cool completely before topping with the mousse.)
- To make the mousse, combine the espresso and hot water in a small bowl.
- Whisk in Nutella.
- Using a stand mixer, beat heavy cream until it just forms stiff peaks.
- Gently fold in the Nutella mixture. Scrape the mousse onto the top of the cooled brownies and spread evenly.
- Refrigerate for at least an hour or up to overnight.
- Using the parchment, lift the brownies from the pan.
- Cut into squares and top with chocolate curls.
- Serve immediately.