Strawberry Mousse Brownie Cake

By srumbel

A homemade brownie topped with a no bake strawberry mousse and chocolate ganache is an easy but fancy dessert to serve to friends and family.
from insidebrucrewlife.com

Ingredients

• For the Brownies
• 1/2 cup butter
• 1/4 cup dark cocoa powder
• 2 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup flour
• 1/2 teaspoon baking powder
• For the Strawberry Mousse
• 2 - 8 ounce packages cream cheese, softened
• 1/4 cup sugar
• 1 1/2 cups diced fresh strawberries
• 2 Tablespoons hot water
• 4 Tablespoons powdered strawberry Jell-o powder
• 1 - 8 ounce container Cool Whip, divided
• For the Chocolate Ganache
• 1/4 cup heavy cream
• 1/2 cup chocolate chips
• Chocolate candy hearts for garnish
• sprinkles

Details

Preparation time 45mins

Preparation

Step 1

Melt the butter in a saucepan. Whisk in the cocoa powder. Let cool slightly.
Beat the eggs until frothy and light in color. Add the sugar and vanilla and beat again. Spoon in 1/4 cup of the butter/cocoa mixture and beat again. Add the rest of the butter/cocoa mixture and beat in.
Whisk together the salt, flour, and baking powder and add to the batter. Do not over mix. Spread in the bottom of a 8 inch springform pan that has been lined with parchment paper or a cardboard circle. Bake at 350 degrees for 32-35 minutes.
Remove from the oven and cool for 10 minutes. Run a knife around the edge of the pan, loosen the pan ring, then close the ring back up without removing the brownie. Let cool completely.
Beat the cream cheese and sugar until creamy. Set aside
Place the diced strawberries in a food processor and pulse until mashed. Stir in the hot water and Jell-o powder. Add to the cream cheese and beat again. Fold in 2 cups of Cool Whip. Spread over the cooled brownies in the pan. Place in the refrigerator and chill for a few hours before removing the pan ring.
Place the heavy cream in a small sauce pan. Bring to a boil, then remove from the heat. Stir in the chocolate chips until it is creamy. Let cool for 10 minutes before spreading on the top of the mousse. Let set in the refrigerator again before serving. Top with remaining Cool Whip and chocolate candies and sprinkles. Store in a covered container in the refrigerator.
Yield: 10-12 servings