Thanks to Emily from for this delightful recipe.
Emily says"'What are French mousse brownies?’ I bet you're thinking. Well, they’re only the greatest brownies I’ve ever had. Best described as the more sophisticated and richer French cousin to the traditional brownie, they’re characterised by the cracked top and mousse-y texture, using whipped eggs & minimal flour. If you’ve ever been skiing in the French alps & had a brownie up the mountain, this version is a pretty day close replica of those gorgeous treats. Give this recipe a try next time you get a brownie craving, & I promise you, you won’t look back."
Recipe for Success (Makes 9):


• 68g plain flour
• Pinch of salt
• 170g Islands 65% dark chocolate bar, broken into pieces or go for Islands 65% Buttons
• 170g unsalted butter
• 1tsp instant coffee
• 3 large eggs, at room temp
• 200g sugar
• 60g walnuts, slightly broken


1. Preheat the oven to 150c.
2. Line a square baking tin with foil, then lightly grease the foil with butter. Set aside.
3. In a small bowl, sift in the flour then stir in the salt. Set aside.
4. Add the chocolate to a large heatproof bowl over a pan of simmering water. Melt the chocolate slowly & gently.
5. Once melted, remove the bowl from the heat, stir in the butter & coffee until fully combined.
6. In a large mixing bowl with an electric whisk or in a stand mixer, beat the eggs & sugar together for 2 mins on a medium speed. They should be light, pale & fluffy.
7. Lower the speed & slowly pour in your chocolate butter mix until you have a thick, creamy batter.
8. Add the flour & salt then whisk for just 30 seconds on a low speed. Gently fold in the remaining flour that isn’t incorporated along with the walnuts.
9. Pour the batter into your pan & bake for 30-40 mins until the top is cracked & inserted skewer comes out just clean.
10. Let brownies cool in the foil then serve warm. Lightly re-warm in microwave if you need to.

Older Post Newer Post