Dark Chocolate 3 Musketeer Brownies

Brownies 012

So can we all agree, it ain’t pretty?  But it’s totally worth making, because it tastes really good.  And this isn’t just your average brownie either, it’s actually 3 layers – dark fudge brownie with bits of candy bar on bottom, creamy mousse in the center, and a chocolate shell topping.  Your kids will nominate you for mother of the year if you make them. . .well, at least while they’re eating them.

Dark Chocolate 3 Musketeer Brownies Adapted from here and here

Brownie Layer:

1 1/2 cups sugar

3/4 cup flour

3/4 cup unsweetened dark cocoa powder (I used Hershey’s Special Dark Cocoa Powder)

3 eggs

3/4 cup unsalted butter

1 teaspoon vanilla

fun size 3 Musketeer Candy bars, coarsely chopped (I used about 10)

Line a 9 x 13 inch pan with foil and coat with nonstick spray.  Set aside.  Preheat the oven to 350 degrees.

In a medium heatproof bowl, place the butter in the microwave for thirty second intervals until almost completely melted.  Add the sugar and the cocoa powder to the melted butter.  Whisk until combined.  Add the eggs, one at a time, stirring after each.  Whisk in the flour, and then stir in the chopped candy, then pour the batter into your prepared pan.  Place in the oven for 15 minutes.

After 15 minutes, take the brownies out of the oven and let them cool for 10 minutes.  During this time, make your mousse layer.

Mousse Layer:

3/4 cup heavy cream

1 cup of chocolate chips (I used semisweet)

3 eggs

1/3 cup sugar

Heat the cream in a microwave-safe bowl for about 1 minute.  When the cream is hot, add the chocolate chips and let stand for about 2 minutes.  Whisk the heavy cream and chocolate until it’s incorporated, whisk in the sugar.  Set aside for about 10 minutes to cool before adding to the eggs.

In a separate bowl, beat the eggs until foamy, then add the chocolate mixture.  Next pour the mixture through a sieve to catch all the chewy bits of egg that do not belong in a creamy mousse.  Then pour the mixture on top of the brownie base and put it in the oven for about 35 – 40 minutes to bake.

The top should jiggle just a little – like set Jello.  It will continue to cook a bit after it comes out of the oven – you don’t want to overbake it because the mousse will take on an odd chewy crust.  After the brownie has cooled for about 30 minutes, pour on the melted chocolate and spread it thinly to form the shell.

Chocolate Shell:

2 cups of chocolate chips (I used semisweet)

Melt the chocolate in a microwave-safe bowl in 1 minute intervals until almost completely melted.  Stir until it’s melted the rest of the way, and pour on top of the brownie.

Store the brownies in the refrigerator.

As you can see from the picture, the chocolate shell cracks when you cut into the brownie.  Which leaves one with a few options: cut the brownies first and add the melted chocolate to each individual piece or make a ganache instead to spread on top of the brownie.  Either way, refrigerate overnight before cutting and serving for best results!


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