Ingredients for Lemon Mousse Chocolate Brownies
- Semisweet Chocolate
- Unsalted Butter
- 11 oz (312g) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60ml) lemon juice
- Whipping Cream
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How to Make Lemon Mousse Chocolate Brownies
- Melt 13 oz (368g) semi-sweet chocolate chips and 1/2 cup (113g) unsalted butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth. (Alternative: Use a double boiler)
- Set aside to cool slightly.
- In a large mixing bowl, cream together 8 oz (227g) cream cheese, 1 cup (200g) granulated sugar, and 2 large eggs until light and fluffy.
- Beat in 1 teaspoon vanilla extract, 1/2 cup (60g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until just combined.
- Gently fold in the cooled melted chocolate mixture until smooth.
- Pour batter into a greased 9x12 inch baking pan.
- In a separate bowl, beat 3 oz (85g) cream cheese, 1/4 cup (60ml) lemon juice, and 1/4 cup (50g) granulated sugar until smooth and creamy.
- Add 2 large eggs one at a time, beating well after each addition.
- Gently pour the lemon mousse mixture over the chocolate brownie batter.
- Melt 6 oz (170g) semi-sweet chocolate chips and 2 tablespoons (30g) heavy cream together in a microwave-safe bowl in 30-second intervals, stirring until smooth. (Alternative: Use a double boiler)
- Drizzle the melted chocolate over the lemon mousse layer.
- Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before chilling for at least 2 hours for optimal serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
82g
Fat
79g
Carbs
12g
