Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, pureed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon strawberry extract (optional)
If you can’t find fresh strawberries, frozen ones are a great substitute. Just make sure to thaw them thoroughly before using. And for those who prefer a slightly less sweet mousse, you can reduce the powdered sugar to your taste. The butter can be swapped for a plant-based alternative if you’re aiming for a dairy-free version.
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
- Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool completely.
- While the brownie is cooling, prepare the strawberry mousse. In a medium bowl, mix the pureed strawberries, lemon juice, and strawberry extract until well combined.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the strawberry mixture until smooth and fully incorporated.
- Spread the mousse evenly over the cooled brownie layer. Refrigerate for at least two hours, or until the mousse is set. This is a perfect time to reminisce about those summer days of strawberry picking!
- Once set, slice and serve chilled. Enjoy the delightful contrast of textures and the burst of flavor in each bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International