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A fudgy flourless brownie topped with a layer of white chocolate mousse!
These brownies are topped with a roasted white chocolate mousse, but you could simplify your life and simplify with roasted white chocolate, or just white chocolate ganache instead. I provided four different recipe alternatives for you in the recipe, so you can choose how to make these brownies work for you.
If you’re gluten free or not you are going to love these brownies. They are made with no flour, which makes them so fudgy it’s crazy. And I have to admit, one bite of these brownies and you have made me a convert. Whoever thought brownies needed flour were wrong. Of course if you have a to die for brownie recipe with flour, by all means, send it along. I’m always willing to eat a brownie.
And these brownies are made in one bowl! Yes one bowl. How great is that? Less mess, less fuss.
And to tip these little gems over the edge I spread a nice layer of that white chocolate mousse. Like I said you can skip the mousse. But this mousse is made with 4 ingredients and there is no tempering of the eggs. It uses gelatin to pull it together easily.
I decided to roast my white chocolate, but you can definitely skip this step. But Roasting the white chocolate gives it almost a caramel like taste. Roasting white chocolate couldn’t be simpler. It’s seriously just involves you, a cookie sheet, and a little bit of stirring. It is one big happy party in your mouth. A party where chocolate, white chocolate, and caramel showed up? Yea. Count me in.
So whether you make these with a roasted white chocolate mousse spread on top, a white chocolate mousse, or simply a white chocolate ganache you are going to love these!
If you like this recipe, let me know and leave me a comment! I love hearing from you.
Until next time happy baking!
Roasted White Chocolate Mousse Brownies
- For The Brownies
- 1 cup white sugar
- 1 cup brown sugar
- 3/4 cup vegetable oil or butter if you aren't doing dairy free
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cup cocoa powder
- 2 teaspoons instant coffee powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Topping Option #1: Caramelized White Chocolate
- 12 ounces bag of white chocolate chips
- sea salt to taste
- Topping Option #2: Roasted White Chocolate Mousse
- 12 oz. white chocolate chips
- sea salt to taste
- 1 teaspoon 1/3 packet powdered unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups heavy cream
- 7 ounce white chocolate
- Topping Option #3: White Chocolate Mousse
- same ingredients as topping option #2
- Topping Option #4: White Chocolate Ganache
- 12 ounces white chocolate
- 12 ounces heavy cream
- sea salt to taste
- 1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
- 2. Combine the sugars and oil and whisk until well combined. Add in the eggs and whisk together. Mix the vanilla and instant coffee together until the coffee powder is dissolved and add to the egg/sugar/oil mixture. Beat for about two minutes. Stir in the the cocoa and salt to the batter and blend until smooth. Pour into prepared pan and bake about 25 minutes.
- 3. After the brownies have completely cooled, spread one of the topping options.
- To make topping option #1: Caramelized White Chocolate
- 1. Preheat your oven to 265 degrees.
- 2. On a silicone mat, spread your bag of white baking chips out.
- 3. Place your cookie sheet with your chips in the oven and set your time for 5 minutes.
- 4. After five minutes, stir your white chocolate.
- 5. Continue stirring every five minutes until the white chocolate has a caramel color to it.
- To make topping option #2: Roasted White Chocolate Mousse
- 1. Make the caramelized white chocolate topping option #1.
- 2. For the mousse, put the gelatin and cold water in a small bowl and let it sit for about 10 minutes or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps.
- 3. Bring 1/2 cup of the cream to a simmer in a small saucepan and stir in the gelatin and its soaking liquid. Off the heat, stir the mixture until the gelatin completely dissolves.
- 4. Pour the hot gelatin mixture over the white chocolate in a heatproof bowl and stir until all the chocolate melts. If your white chocolate seizes up a bit, just continue to whisk until it smooths out again.
- 5. Beat the remaining cream to medium peaks. Pour the chocolate mixture into the bowl of whipped cream and fold until smooth with a rubber spatula. Spread over the brownies.
- To Make Topping Option #3: White Chocolate Mousse
- Omit Step 1 from topping option #2 and proceed as follows with topping recipe #2.
- To Make Topping Option #4: White Chocolate Ganache
- 1. In a saucepan, bring heavy cream to a simmer.
- 2. Pour over the white chocolate chips and let sit for 5 minutes.
- 3. Stir until smooth and spread over brownies.
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