Print

Chocolate Mousse Brownies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Mousse Brownies are indulgent dessert bars featuring a fudgy brownie base topped with a light, airy chocolate mousse. Rich, chocolatey, and elegant — perfect for dinner parties, holidays, or a sweet treat anytime.

Ingredients

  • 1/2 cup (115 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder (optional, for slightly lighter brownie texture)
  • 1/2 cup (85 g) semi‑sweet or dark chocolate chips/chunks (optional, for extra fudge)
  • For the mousse topping:
  • 4 oz (about 115 g) semi‑sweet or dark chocolate, chopped
  • 1 cup (240 ml) heavy whipping cream
  • 2 tablespoons powdered sugar (optional, for extra sweetness)
  • 1 teaspoon unflavored gelatin (optional, for firmer mousse)
  • 1 tablespoon water (if using gelatin)

Instructions

  1. Preheat the oven to 350 °F (175 °C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, eggs, and vanilla extract until smooth.
  3. Sift in the cocoa powder, flour, salt, and baking powder (if using), then stir until just combined. If using chocolate chips, fold them into the batter.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  5. Allow the brownie base to cool completely in the pan before adding the mousse layer.
  6. Prepare the mousse: melt the chopped chocolate in a heatproof bowl over simmering water or in short intervals in the microwave, stirring until smooth. Let it cool slightly.
  7. In a chilled bowl, whip the heavy cream (with powdered sugar, if using) to soft peaks. If using gelatin, bloom it in water according to package instructions and gently warm to dissolve, then stir into the melted chocolate.
  8. Fold the whipped cream into the melted chocolate gently but thoroughly, in batches, until smooth and airy.
  9. Spread the mousse evenly over the cooled brownie layer. Cover and refrigerate for at least 2 hours (until mousse sets).
  10. Once set, lift the dessert from the pan using the parchment overhang and cut into 12 bars. Serve chilled, and optionally top with chocolate shavings, whipped cream, or fresh berries.

Notes

  • Add 1 teaspoon espresso powder to the brownie batter for a mocha‑chocolate twist.
  • For a mint version, stir a few drops of peppermint extract into the mousse before folding in cream.
  • Swap in white chocolate for a layered contrast — use dark brownies with white‑chocolate mousse.
  • Sprinkle chopped nuts or crushed cookies between the brownie and mousse layers for crunch.
  • Top with a thin chocolate ganache layer for extra richness.
  • Store brownies in an airtight container in the fridge for up to 4 days. They can also be frozen (individually wrapped) and thawed overnight in the fridge before serving.
  • For clean slices, chill well and use a sharp knife dipped in hot water and wiped dry between cuts.

Nutrition

Find it online: https://recipesbyliza.com/chocolate-mousse-brownies/