White Chocolate Vanilla Bean Mousse Brownies

So, I've had some vanilla beans in my possession for a really really long time.  So long, in fact, that they dried out completely.  So I plumped them back up, then didn't use them, causing them to dry out again.  I won't mention how many times this occurred.  I finally had to just buckle down and figure something out to do with them.  So here we are.  I love this combination of a moist and fudgy chocolate brownie topped with a sweet and light white chocolate mousse.  So delicious, and not too difficult.  Mousse recipe adapted from here.

White Chocolate Vanilla Bean Mousse Brownies

Brownies:
1/2 cup butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt

White Chocolate Vanilla Bean Mousse:
6 ounces white chocolate, chopped
1/4 cup heavy whipping cream
2 egg whites
1/4 cup granulated sugar
1/2 cup heavy whipping cream
Seeds of 1 vanilla bean

Preheat the oven to 350F.  Spray a 9x9 inch square baking pan with cooking spray, then line with parchment paper, leaving the edges hanging over the sides (for handles), then lightly spray the parchment.  Set aside.

In a large bowl, beat together the butter and sugar until combined.  Add the vanilla extract and eggs and beat until incorporated.  Add the flour, cocoa powder, baking soda, and salt, and beat until just combined.  Scrape the brownie batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.

For the mousse, place the white chocolate in a large medium sized bowl.  Heat the 1/4 cup of whipping cream until it is at a simmer, then pour over the white chocolate and let sit for a minute or two.  Stir the chocolate mixture until completely melted and smooth.  Let cool to room temperature.

In a separate bowl, beat the egg whites until frothy, then add the sugar one tablespoon at a time, while continuing to beat, until stiff peaks form.  Set aside.  

In another bowl, combine the 1/2 cup of whipping cream and the vanilla bean seeds.  Beat the cream until stiff peaks form.  Set aside.

Gently fold the egg whites into the cooled white chocolate mixture.  Gently fold the whipped cream into the egg white and chocolate mixture.  Spread the mousse over the completely cooled brownies and chill until firm.  Cut into squares and serve.

Enjoy!  -Cardamommy