Brownie Bottom Mint Chip Mousse Pie
A delightful dessert with a fudgy brownie crust topped with light and airy mint chocolate mousse, perfect for any occasion.
Ingredients
For the brownie crust
- 1 cup unsweetened cocoa powder
- 1 cup white sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
For the mint chip mousse
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup mini chocolate chips
- Green food coloring (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together cocoa powder, sugar, and melted butter until well combined.
- Stir in the eggs one at a time, mixing thoroughly.
- Add in flour and vanilla extract, folding gently until just combined.
- Pour into a greased 9-inch pie pan and bake for 20-25 minutes.
- Let it cool completely.
Making the Mint Chip Mousse
- In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Gently fold in peppermint extract and green food coloring if desired.
- Then fold in the mini chocolate chips, mixing until evenly distributed.
Assembling the Pie
- Once the brownie crust is cool, pour the mint mousse over the top, smoothing out the surface.
- Chill the pie in the refrigerator for at least 2 hours or until set.
Serving
- Slice the pie into wedges and serve with additional chocolate chips or whipped cream toppings, if desired.
Notes
For a gluten-free version, substitute regular flour with almond flour or a gluten-free baking mix. You can prepare the brownie crust a day ahead; just ensure it’s properly cooled before adding the mousse.