My ultimate fudgy brownies with white chocolate mint mousse are the definition of decadence. Fresh mint elevates the mint chocolate combo to a new level!
I’m baaaaaaack! Whew, what a whirled few weeks! Just to catch you up to speed in case you didn’t know, my husband and I just moved from Philadelphia back to the Midwest, to Chicago! This move was for multiple reasons, mostly for my husband’s job, but we have been wanting to be closer to family and Chicago is definitely a lot closer to Kansas than Philadelphia is!
I mentioned a few weeks ago that I also found myself an amazing new job in the process of planning to move. When I first found the job I was excited about it. I knew it would be a really good fit for me. But I can’t even begin to express how amazing this job is turning out to be!
In general terms, I am working as a private chef for a family (that lives two blocks away from me!) specifically cooking for their child who has a very long list of food reactions. And here’s why this job is perfect- it combines literally every single one of my passions. I get to cook, bake, research food, create recipes, and play a type of care-giving role in someones life. I get to help this kid have a better quality life by preparing great tasting food for him.
I have dreamed of finding a job that utilized all of these things but couldn’t figure out what it would be. And then there it came and just plopped right in front of me. For the first time in my life I feel like I am doing exactly what I was meant to do. It is the absolute best feeling in the world. Well, next to falling in love with Mr. BB 😉
I know I’m a little late to the game with this festive dessert. Today is already St. Patty’s Day, but I don’t think it should be limited to this one time of year. These babies are crazy good!
I’ve talked about before how when I was younger I didn’t care too much for the mint chocolate flavor until I had the combo with fresh mint. Whole different ballgame! A ballgame I can get down with! I love the fresh herbaciousness the fresh mint brings as opposed to the slightly medicinal quality mint extract has.
Those brownies are a slightly smaller batch of my Fudgiest Brownies in All the Land. Have I sung the praises of that recipe enough yet? Seriously, I think it is becoming the thing I bake most. They are so easy to make and everyone goes nuts for them!
The topping for these brownies is a white chocolate mousse made with fresh mint infused whipped cream. Yep, you heard me. Fudgiest brownie every on bottom and luscious white chocolate and fresh mint mousse on top. Killer!
I hope you have a fun and safe day! I quickly found out this weekend that St. Patrick’s Day is HUGE in Chicago and people party really hard in my neighborhood. I’ll be in bed at 9pm. Have a green beer for me. Cheers!
Fudgy Brownies with White Chocolate Mint Mousse
- 9 TBSP (4.5 oz) unsalted butter, cut into small pieces
- 8 oz bittersweet chocolate chips (you could also use semi-sweet)
- 3 large eggs
- 3/4 cup granulated sugar
- 6 TBSP all purpose flour
- 1/2 tsp kosher salt
- 1/2 cup heavy whipping cream, very cold
- large handful of fresh mint leaves, roughly chopped (does not need to be an exact amount)
- 4 oz good quality white chocolate chips (I used ghiradelli white chocolate baking chips)
- 2 TBSP hot water
- large pinch of salt
- 1 egg white, room temperature
- 1/2 TBSP granulated sugar
- a few drops of green food coloring (optional)
- Line a 9X9 inch baking pan with parchment paper and set aside. Preheat the oven to 350 degrees F and position an oven wrack in the middle of the oven.
- In a saucepan, melt the butter over low heat. Once melted, remove from the heat and add in the bittersweet chocolate chips. Stir frequently until smooth. If the chocolate does not completely melt, place the pan back over low heat and stir continuously until smooth. Remove from the heat and let cool slightly.
- Meanwhile, in a large bowl, whisk together the eggs and sugar. Set the whisk aside and use a spoon or rubber spatula for the rest of the mixing. Slowly stream the melted chocolate/butter into the egg/sugar mixture while stirring continuously.
- Add the flour and salt and stir just until combined. If desired, fold in more chopped chocolate.
- Spread the batter evenly into the prepared baking dish. Bake at 350F for 35-40 minutes or until a tester inserted in the center comes out with very moist crumbs clinging to it (not liquid batter, but crumbs).
- Cool completely before topping with the mousse. Brownies will set up once cooled.
- Melt the white chocolate either over a double boiler or in short, 15 second, bursts in the microwave, stirring well in between. After the chocolate is completely melted and glossy, add the hot water and immediately begin whisking very quickly until completely incorporated. Add a pinch of salt into the chocolate and mix in.
- In a clean mixing bowl with the whisk attachment, whip the egg whites until foamy. Slowly stream in the sugar while still whisking and whisk to just barely stiff peaks. Check for peaks frequently being careful not to over whip the whites. Gently move the meringue to another bowl and wipe out the mixing bowl so you can make whipped cream.
- Whip the cold heavy cream to make whipped cream to medium-firm peaks. Again, be careful not to over whip your cream.
- Make sure your chocolate bowl has cooled down to about body temp before moving on to folding in your whites and cream. Take about 1/3 of the egg whites and whisk them into the chocolate to lighten it and make it easier to fold in the rest. Use a rubber spatula to then fold in the rest of the egg whites in two more portions. Be very gentle not to deflate the whites. You will have some white streaks at this point.
- Now, fold the whipped cream into the chocolate mixture about 1/3 at a time. Again, being very gently and patient. If you want to make the mousse green you can also fold in a few drops of green food coloring and more finely chopped fresh mint at this point. Keep gently folding until you have a light and fluffy chocolate mousse.
- Top the completely cooled brownies with the mousse and allow to set in the refrigerator for at least 3 hours before removing from the pan and slicing.
- Store covered in the refrigerator for up to 3 days.