Nana’s Kitchen: Chocolate Mousse Brownie

Greetings, home cooks, welcome to Nana’s Kitchen,

So today is the Super Bowl. For those watching I hope you have fun. Being from Ohio, the Bengals are naturally on my radar. Family is coming to the house to view the game. I love it when family is here.

Monday, Feb. 14th, is Valentine Day. Have you a special someone in mind? Treats for the children? Valentine Day originated as a day honoring a Christian, Saint Valentine. Tradition says Valentine healed a child while in prison before his death. Tradition also notes that Valentine may have been a composition of 2 persons. Valentine lived during the Roman 3rd century. The original celebrations of this saint were a mix of pagan and Christian customs. Pope Gelasius declared February 14th Saint Valentines Day at the end of the 5th century.

Valentine Day as we know it is a time to express your love and affection for those you care about. We give candy, gifts, flowers, cards, go out to dinner, or other expressions of love. As far back as the later 1400’s Valentine gifts were given. In 1768 there was mention of recipes associated with Valentine’s Day.

For todays recipe we are doing Chocolate Mousse Brownie. It is basically chocolate on chocolate!
Chocolate…. My mouth is watering.

Chocolate Mousse Brownie

1 package fudge brownie mix for a 13×9 pan, mixing according to package instructions. 
3/4 cup whipping cream
1 cup semisweet chocolate chips
3 large eggs
1/3 cup sugar

Prepare boxed brownie mix according to the package instructions. Place in prepared 13×9 pan and set aside. Do not bake, yet.
Heat oven to 350 degree.
In a 2 quart sauce pans over low heat, melt the chocolate in the cream. Stir frequently. Stir until mixture is smooth and well combined.
Set the chocolate aside for 20 minutes to cool.
In a small mixing bowl beat eggs and sugar, until foamy. Can whisk by hand or use a hand mixer.
Combine egg/sugar mixture in with cooled chocolate. Stir gently till combined.
Pour chocolate mixture over brownie batter, spread evenly.
Bake for 40 minutes until topping set.
Remove after baked and cool. Serve at room temperature. 
Refrigerate, covered tightly, for storage. 
Serve with whipped topping or other toppings as desired. 

Watch the chocolate carefully while melting so as not to burn.
I used a hand mixer for the egg and sugar combination. 
I baked my brownie/mousse for 40 minutes. I think 30 to 35 minutes would be better. If the mousse is set and not jiggling it is done. Even if a little jiggle in the middle, it will continue to cook after removed from the oven. Ovens due vary. 
The taste test was a bite of pure chocolate goodness. 
This is an easy recipe to make. 

Happy Valentine Day!
Have a blessed Sunday.