Go Back

Chocolate Stout Mousse Brownies

Print Recipe

Ingredients
  

For the Crust:

  • 3/4 cup flour
  • ¼ cup cocoa
  • ½ tsp salt
  • 1/3 cup powdered sugar
  • 6 tbs unsalted butter

For the Filling:

  • 8 tbs butter 1 stick
  • 8 wt ounes bittersweet chocolate 62% cocoa content about 1 ½ cups
  • 5 eggs separated
  • ¼ tsp cream tartar
  • 1/3 cup sugar
  • 1/3 cup stout
  • 2 tbs cornstarch
  • 2 tbs flour

Instructions
 

  • Preheat oven 375.
  • In a food processor add the flour, cocoa powder, salt and powdered sugar, pulse a few times to combine.
  • Add the butter cubes and process until well combined.
  • Spray a deep dish 8x8 inch baking dish (for 9x13, double the recipe) with cooking spray.
  • Dump crust in the prepared dish, press firmly into an even layer.
  • Place 8 tablespoons of butter, stout and chocolate in the top of a double boiler (or a metal bowl set over a pot of water) over medium heat. Stir frequently until melted, remove from heat.
  • In the bowl of a stand mixer add the egg whites and cream of tartar, building up speed, beat on high until soft peaks form.
  • Move whites to a large bowl.
  • In the stand mixer bowl (no need to clean between jobs), add the egg yolks, sugar, cornstarch, and flour. Beat on high until light and slightly fluffy.
  • Slowly pour the chocolate mixture into the egg yolk mixture, beating until completely combined, scraping the bottom to make sure the mixture is well incorporated.
  • About 1/3 at a time, gently fold the egg whites into the chocolate mixture using a spatula. Stir until egg whites are well combined with the chocolate mixture. Add filling in an even layer on top of the crust.
  • Bake at 375 for thirty minutes or until the top has puffed and looks dry. Remove from oven and allow to cool to room temperature before cutting.