Chocolate Mousse Brownies Recipe

ByLana Polati
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Introduction

Indulge in these rich and decadent Chocolate Mousse Brownies, combining a fudgy brownie base with a light, creamy chocolate mousse and a glossy ganache topping. Perfect for chocolate lovers looking to impress with a layered dessert that’s surprisingly easy to make at home.

The image shows a square chocolate mousse brownie on a white plate with a brown rim, placed on a white marbled surface. The dessert has three distinct layers: the bottom layer is a dark, rich brownie with a slightly crumbly texture, the middle layer is a thick, light brown chocolate mousse that looks smooth and fluffy, and the top layer is a glossy, dark chocolate ganache with a shiny surface and gentle swirl marks. In the background, more pieces of the same dessert are visible, cut into squares. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 1/2 cups (350ml) heavy whipping cream, chilled
  • 8 oz (225g) semisweet chocolate, finely chopped
  • 3 tbsp (45ml) milk
  • 2 tbsp (25g) powdered sugar
  • 4 oz (115g) semisweet chocolate, finely chopped (for ganache)
  • 1/2 cup (120ml) heavy cream (for ganache)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
  2. Step 2: In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
  3. Step 3: Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  4. Step 4: Pour the batter into the prepared pan and smooth the surface with a spatula.
  5. Step 5: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownie to cool completely in the pan.
  6. Step 6: Heat the milk in a small saucepan until steaming (not boiling). Pour it over the chopped 8 oz semisweet chocolate in a heatproof bowl and let sit for 2 minutes. Stir until smooth and let cool to room temperature.
  7. Step 7: In a separate bowl, whip the chilled heavy cream with powdered sugar until soft peaks form.
  8. Step 8: Gently fold the cooled chocolate mixture into the whipped cream until fully combined, taking care not to deflate the mousse.
  9. Step 9: Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours to set.
  10. Step 10: For the ganache, place the chopped 4 oz semisweet chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a saucepan until it begins to simmer, then pour it over the chocolate. Let sit for 2-3 minutes before stirring until smooth and glossy.
  11. Step 11: Pour the ganache over the mousse layer and spread evenly with an offset spatula.
  12. Step 12: Refrigerate for another hour or until the ganache is firm before serving.

Tips & Variations

  • Use high-quality semisweet chocolate for a richer, more intense flavor in both the mousse and ganache.
  • For a nutty twist, sprinkle chopped toasted nuts over the mousse layer before adding ganache.
  • Make sure the brownie is completely cooled before adding the mousse to prevent melting.
  • Substitute the powdered sugar in the mousse with honey or maple syrup for a different sweetness profile.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Before serving, you can let them sit at room temperature for 15-20 minutes to soften slightly. Avoid freezing, as the mousse texture may be compromised.

How to Serve

The image shows a dessert with three clear layers. The bottom layer is a dense, dark brown brownie with a slightly rough texture. Above it is a thick, light brown chocolate mousse layer that looks smooth and fluffy with some small air bubbles. The top layer has a shiny, dark chocolate glaze that is very smooth and slightly wavy. Each square piece is cut cleanly, showing the distinct layers well. One piece sits on a white plate with a subtle speckled pattern, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can use milk chocolate, but the flavor will be sweeter and less intense. Adjust the sugar in the mousse if needed to balance the sweetness.

How do I know when the brownies are perfectly baked?

A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. This ensures a fudgy texture without being undercooked.

Print
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Chocolate Mousse Brownies Recipe

★★★★★

4.5 from 141 reviews
  • Author: Lana
  • Total Time: 3 hours 15 minutes (including chilling time)
  • Yield: 9 servings 1x
Print Recipe

Description

Decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a luscious chocolate mousse and finished with a glossy chocolate ganache. Perfect for chocolate lovers seeking an indulgent dessert with layers of chocolatey goodness.

Ingredients

Scale

Brownie Base

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Chocolate Mousse

  • 1 1/2 cups (350ml) heavy whipping cream, chilled
  • 8 oz (225g) semisweet chocolate, finely chopped
  • 3 tbsp (45ml) milk
  • 2 tbsp (25g) powdered sugar

Chocolate Ganache Topping

  • 4 oz (115g) semisweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Make the Brownie Base: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper. In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla until smooth. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Pour the batter into the prepared pan and smooth it out with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownie to cool completely in the pan.
  2. Prepare the Chocolate Mousse: Heat the milk in a small saucepan just until steaming (avoid boiling). Pour the hot milk over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until the chocolate is fully melted and smooth. Allow the mixture to cool to room temperature but remain fluid. In a separate bowl, whip the chilled heavy cream with the powdered sugar until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully combined, taking care not to deflate the mousse. Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours to set.
  3. Top with Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir gently until the mixture is smooth, shiny, and well combined. Pour the ganache over the mousse layer and spread evenly using an offset spatula. Refrigerate for another hour, or until the ganache is firm before serving.

Notes

  • Use high-quality semisweet chocolate for best flavor results.
  • Make sure the brownie is completely cooled before spreading the mousse to prevent melting.
  • Chill the heavy cream thoroughly for easier whipping into soft peaks.
  • You can prepare the brownies a day in advance and assemble the mousse and ganache layers on the day of serving for convenience.
  • For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate mousse brownies, chocolate brownies, chocolate mousse dessert, layered chocolate dessert, easy chocolate dessert

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