Chocolate Mousse Brownies

Why You’ll Love This Recipe

These Chocolate Mousse Brownies offer the ultimate chocolate experience. The dense, fudgy brownie base is perfectly complemented by the light, airy mousse filling, while the smooth chocolate ganache topping adds a luxurious finish. Each bite delivers a balanced blend of textures and flavors—rich, creamy, and indulgent. Whether you’re a fan of brownies or mousse, this dessert has something for everyone.

Ingredients

→ For the 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

→ For the 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

→ For the Ganache Topping

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Brownie Base:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
2. Prepare the Brownie Batter: In a medium bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined.
3. Add the Dry Ingredients: Sift the cocoa powder, flour, salt, and baking powder into the bowl with the wet ingredients. Stir until just combined and the batter is smooth.
4. Bake the Brownie Base: Pour the brownie batter into the prepared pan and spread it out evenly. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.

For the Chocolate Mousse:

5. Prepare the Mousse: In a small saucepan, heat the milk over medium heat until it begins to steam. Remove from heat and add the finely chopped semisweet chocolate. Stir until the chocolate is completely melted and smooth. Let the mixture cool to room temperature.
6. Whip the Cream: In a large mixing bowl, beat the chilled heavy whipping cream and powdered sugar together using a hand mixer or stand mixer until stiff peaks form.
7. Combine the Chocolate and Whipped Cream: Gently fold the cooled chocolate mixture into the whipped cream, mixing until smooth and well combined. Be careful not to deflate the whipped cream too much.
8. Spread the Mousse: Once the brownie base has cooled completely, spread the chocolate mousse evenly over the brownies. Refrigerate for at least 1 hour to allow the mousse to set.

For the Ganache Topping:

9. Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the finely chopped semisweet chocolate. Stir until the chocolate is completely melted and smooth. Let the ganache cool slightly before pouring.
10. Top with Ganache: Once the mousse has set, pour the ganache over the mousse layer, spreading it evenly with a spatula.
11. Chill the Brownies: Refrigerate the assembled brownies for an additional 1-2 hours to allow the ganache to set.

Serve and Enjoy:

12. Slice and Serve: Once the ganache has set, slice the brownies into squares and serve chilled. Enjoy the layers of rich, creamy goodness!

Servings and Timing

• Servings: 9-12 brownies
• Preparation Time: 15 minutes
• Baking Time: 18-20 minutes
• Cooling and Chilling Time: 2-3 hours
• Total Time: 3-4 hours

Variations

• Dark Chocolate: Use dark chocolate for both the mousse and ganache layers for a more intense, bittersweet flavor.
• Add a Flavor Twist: Add a teaspoon of instant coffee or espresso powder to the brownie batter for a mocha flavor, or a pinch of cinnamon for a warm, spiced undertone.
• Add Nuts: Stir chopped nuts, like walnuts or pecans, into the brownie batter for added crunch and texture.

Storage/Reheating

• Storage: Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days. They are best enjoyed chilled.
• Freezing: To freeze, wrap individual brownies in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can substitute milk chocolate, but the mousse will be sweeter and less rich. Adjust the sweetness of the mousse if needed.

Can I make these brownies ahead of time?

Yes! These brownies are perfect for making ahead. Simply assemble the brownies up to 2-3 days in advance and store them in the fridge until you’re ready to serve.

How can I make the mousse fluffier?

Make sure to whip the cream to stiff peaks, and fold in the chocolate mixture gently to avoid deflating the whipped cream. For an extra light mousse, you can beat the chocolate mixture before folding it into the whipped cream.

Can I use a different crust for the base?

Yes, you can replace the brownie base with a cookie crust, shortbread, or even a graham cracker crust for a different texture and flavor.

How do I prevent the ganache from being too runny?

Ensure that the ganache cools slightly before pouring it over the mousse. The ganache will thicken as it cools, so don’t pour it while it’s still too hot or it might run off the mousse.

Conclusion

Chocolate Mousse Brownies are the perfect combination of fudgy brownies, creamy mousse, and silky ganache. With their rich, decadent layers, they’re sure to satisfy any chocolate lover. Whether you’re making them for a special occasion or a weekend treat, these brownies are a guaranteed crowd-pleaser that will impress with every bite!

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