Saturday, 21 February 2009

Lemon Mousse Brownies

Need I say more?
Lemon Mousse Brownies

Lemon Mousse Brownies

These brownies were fab. To say the very least. So chocolatey, so rich, so chewy and ooey and gooey. They had a great tang from the lemon "mousse" on top and even more rich chocolately goodness came with a third layer of swirly-swizzed chocolate ganache. The Chocolate Gods were smiling upon my kitchen that day.

Lemon Mousse Brownies

the lemon layer is described as a mousse. It wasn't a mousse, more of a custard. Which is just as good in my opinion. But if you're lookin for mousse, keep lookin'.

Lemon Mousse Brownies
Lemon Mousse Brownies
Courtesy of & "Just Call Me Martha"

13 oz. Semi-sweet chocolate
1/4 c. Unsalted butter
8 oz. Cream cheese
1 3/4 c. Sugar
3 Eggs
2 tsp. Vanilla
1 1/2 c. Flour
3/4 tsp. Baking powder
1/2 tsp. Salt
3 oz. cream cheese
1/3 c. Lemon juice
1/4 c. Sugar
3 Eggs
6 oz. Semi-sweet chocolate
2/3 c. Whipping cream

Melt 13 oz. semi-sweet chocolate and butter together in double boiler. Remove from heat.

In mixing bowl, mix together cream cheese, sugar and eggs. Beat until well mixed.
Add in vanilla, flour, baking powder and salt. Slowly add the melted chocolate mixture and mix until smooth. Pour into greased 9" x 12" x 2" pan.

Beat 3 oz cream cheese, lemon juice and sugar until creamy and smooth. Continue beating while adding eggs one at a time. When well blended, pour over first layer. (will be thin, more like a custard base than a thicker mousse)

Place 6 oz chocolate and cream together and melt in double boiler. Stir until chocolate melts. Drizzle over lemon layer.

Bake at 350ยบ F for about 45-55 minutes.


Lemon Mousse Brownies

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