Name: Chocolate Mousse Brownies Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: ½ cup unsalted butter (melted); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup unsweetened cocoa powder; ½ cup all-purpose flour; ¼ teaspoon salt; ¼ teaspoon baking powder; 1 cup heavy whipping cream; 6 oz semi-sweet chocolate chips; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract

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If you’re searching for that dreamy, decadent dessert that’s equal parts nostalgic bake sale brownie and sophisticated dinner party finale, Chocolate Mousse Brownies are your answer. Imagine a fudgy chocolate base topped with a pillowy, creamy layer of rich mousse—every bite is a celebration of chocolate, texture, and pure happiness. These double-layered delights strike the perfect balance between intense cocoa goodness and smooth, airy luxury. If you love brownies and adore mousse, get ready to swoon over this irresistible twist that’s made to impress, but easy enough for a casual treat.

Chocolate Mousse Brownies Recipe - Recipe Image

Ingredients You’ll Need

This recipe features simple, pantry-friendly staples that truly shine together—each ingredient has a purpose, whether it’s contributing depth of flavor, fudgy texture, or that iconic creamy finish. Gather these for your Chocolate Mousse Brownies and prepare for a treat that feels as indulgent as it looks.

Unsalted butter (½ cup, melted): Lends richness and makes the brownies wonderfully moist and fudgy.
Granulated sugar (1 cup): Sweetens the base and helps achieve that coveted chewy brownie texture.
Large eggs (2): Give structure and bind everything together for the perfect slice.
Vanilla extract (1 teaspoon for base, ½ teaspoon for mousse): Adds warmth and depth to both the brownie and mousse layers.
Unsweetened cocoa powder (⅓ cup): Brings bold chocolate flavor to the brownie base.
All-purpose flour (½ cup): Sets the crumb just enough without drying out the brownies.
Salt (¼ teaspoon): Enhances all the chocolatey notes and keeps sweetness in check.
Baking powder (¼ teaspoon): Gives a subtle lift for the ultimate soft-yet-dense bite.
Heavy whipping cream (1 cup): The backbone of the mousse, making it luxuriously fluffy.
Semi-sweet chocolate chips (6 oz): Melt smoothly for intense chocolate flavor in the mousse.
Powdered sugar (2 tablespoons): Adds mellow sweetness to the mousse and helps stabilize it.

How to Make Chocolate Mousse Brownies

Step 1: Prepare the Pan and Preheat

Begin by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting a little hang over the sides for easy brownie removal, or lightly grease it with butter or nonstick spray.

Step 2: Make the Brownie Batter

In a medium mixing bowl, whisk together the melted butter and granulated sugar until the mixture looks glossy and smooth—this will give those classic crackly brownie tops. Add the eggs and vanilla extract, whisking again until fully combined. Next, sift in your unsweetened cocoa powder, then add the flour, salt, and baking powder. Gently fold everything together with a spatula until no streaks of flour remain and you have a thick, luscious batter.

Step 3: Bake the Brownies

Pour the brownie batter into your prepared pan and spread it out in an even layer. Slide it into the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (don’t overbake—fudgy is the goal!). Once done, set the pan on a wire rack and let the brownies cool completely in the pan before moving on to the mousse layer.

Step 4: Prepare the Chocolate Mousse

While your brownie base is cooling, it’s time to make the show-stopping mousse. Heat the heavy whipping cream in a small saucepan over medium-low heat until it’s steaming but not boiling. Pour this hot cream over the chocolate chips in a heatproof bowl and let it sit—a minute or two will do the trick. After resting, stir the mixture gently until the chocolate is fully melted and glossy. Set aside to cool to room temperature.

Step 5: Whip and Fold

In another bowl, whip the remaining chilled heavy cream with powdered sugar and vanilla extract until you get beautifully stiff peaks. It’s important not to overwhip so the mousse stays airy. Once your chocolate mixture has cooled, gently fold it into the whipped cream using a spatula—work in stages and take your time until no streaks remain and the mousse has a uniform, fluffy texture.

Step 6: Frost and Chill

Spoon the chocolate mousse over your cooled brownie base. Use an offset spatula or the back of a spoon to spread the mousse evenly, creating swoops and swirls if you like. Refrigerate everything for at least 2 hours (overnight is wonderful too), giving the mousse time to set up and develop that signature cloud-like consistency. Once set, slice your Chocolate Mousse Brownies into squares and prepare for chocolate bliss.

How to Serve Chocolate Mousse Brownies

Garnishes

A flourish of toppings goes a long way here! Try scattering chocolate shavings, fresh raspberries or strawberries, or a gentle dusting of cocoa powder right before serving. These sweet accents add elegance, extra flavor, and a pop of color to make your Chocolate Mousse Brownies truly eye-catching.

Side Dishes

Serve your brownies alongside something light to balance out the richness—fresh berries, a dollop of lightly sweetened whipped cream, or a scoop of vanilla bean ice cream will do wonders. For a grown-up twist, a cup of espresso or a glass of red wine makes the ultimate pairing.

Creative Ways to Present

If you’re hosting or just want to surprise your guests, try cutting the Chocolate Mousse Brownies into bite-sized cubes and arranging them on a platter with toothpicks, or layering individual portions into dessert jars with layers of berries and cream. You can even cut the brownies with shaped cookie cutters for a festive presentation at holidays or parties.

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Mousse Brownies at their best, store any leftovers in an airtight container in the refrigerator. They’ll stay moist and delicious for up to 5 days—giving you something sweet to sneak from the fridge all week long!

Freezing

If you’d like to freeze these brownies, first allow them to set completely. Cut them into squares and wrap each one individually in plastic wrap, then place in a zip-top freezer bag or airtight container. The mousse layer holds up surprisingly well—just thaw overnight in the refrigerator before serving for the best texture.

Reheating

Since these brownies are designed to be served chilled, there’s no need to reheat them. However, if you prefer a slightly softer texture, take them out of the fridge about 20 minutes before serving to let the mousse and brownie reach the perfect biteable temperature.

FAQs

Can I use dark chocolate instead of semi-sweet chocolate chips?

Absolutely! If you prefer a deeper, more intense chocolate flavor in the mousse, swap in dark chocolate. Just keep in mind it may result in a slightly less sweet mousse, so taste and adjust with a touch more powdered sugar if needed.

Why does my mousse layer seem runny?

If your Chocolate Mousse Brownies seem a bit too soft, it may be the chocolate mixture was too warm when you folded it into the whipped cream, causing it to deflate. Next time, let the chocolate cool completely to room temperature before combining for the fluffiest results.

Can I double the recipe for a crowd?

Yes! Just double all of the ingredients and bake in a 9×13-inch pan. Watch your bake time—a larger pan may need a few extra minutes, so check doneness with a toothpick toward the center.

What’s the best way to cut clean slices?

For bakery-quality squares, use a sharp knife dipped in hot water and wiped dry between each cut. This helps glide through the mousse and brownie layers smoothly, keeping your slices neat and picture-perfect.

Are Chocolate Mousse Brownies gluten-free?

This particular recipe uses all-purpose flour, which contains gluten. For a gluten-free version, swap in a 1:1 gluten-free baking flour blend—just make sure it contains xanthan gum for the right texture and structure.

Final Thoughts

I can’t recommend these Chocolate Mousse Brownies enough—they’re the kind of dessert that sparks joy whether you’re baking for a special occasion or just craving something wildly delicious. Give them a try and watch friends and family light up with every blissful bite!

Chocolate Mousse Brownies Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 2 hours 50 minutes (includes chilling)
Yield: 9 large or 16 small brownies 1x
Diet: Vegetarian

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Description

Indulge in the decadent goodness of Chocolate Mousse Brownies, a delightful combination of rich fudgy brownie base topped with a velvety chocolate mousse. Perfect for satisfying your sweet cravings!

Ingredients

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For the brownie base:

½ cup unsalted butter (melted)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

For the chocolate mousse:

1 cup heavy whipping cream
6 oz semi-sweet chocolate chips
2 tablespoons powdered sugar
½ teaspoon vanilla extract

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Instructions

Prepare the brownie base: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla, then mix until combined. Stir in the cocoa powder, flour, salt, and baking powder until a thick batter forms. 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. Let cool completely in the pan.
Make the chocolate mousse: Heat the heavy cream in a small saucepan until just steaming. Pour over the chocolate chips in a bowl and let sit for 1–2 minutes, then stir until melted and smooth. Let the mixture cool to room temperature. In a separate bowl, whip the powdered sugar and vanilla with the remaining chilled heavy cream until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully combined and fluffy.
Assemble and chill: Spread the mousse over the cooled brownie layer and refrigerate for at least 2 hours until set. Slice into squares and serve chilled.