Chocolate Mousse Brownies
These Chocolate Mousse Brownies feature a rich, fudgy brownie base topped with a silky, airy chocolate mousse. It's the ultimate dessert fusion — chewy, creamy, and indulgent. Whether you're baking for a special celebration or simply satisfying a chocolate craving, these layered brownies are sure to impress.
Equipment
- 8x8” or 9x9” square baking pan
- Parchment paper
- Electric hand mixer or stand mixer
- Medium saucepan
- Heatproof mixing bowls
- Whisk & spatulas
- Offset spatula (for smoothing layers)
- Fine mesh sieve (optional)
Ingredients
For the Brownie Base:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips or chopped dark chocolate (optional for extra richness)
For the Chocolate Mousse Layer:
- 6 oz (170g) high-quality bittersweet chocolate (60–70%), chopped
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons water
- 2 large egg yolks (or 1 teaspoon unflavored gelatin for a no-egg version)
- 3/4 cup cold heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Topping:
- Whipped cream
- Shaved chocolate or cocoa dusting
- Chocolate ganache (made from 1/4 cup cream + 1/2 cup chocolate)
Instructions
Step 1 – Make the Brownie Layer:
- Preheat oven to 350°F (175°C). Line your baking pan with parchment, leaving overhang for easy removal.
- In a saucepan, melt butter over low heat. Remove from heat and stir in sugar, cocoa powder, and salt until smooth.
- Whisk in eggs and vanilla. Fold in flour and optional chocolate chips just until combined.
- Pour into prepared pan, smooth top, and bake 25–30 minutes. A toothpick should come out with moist crumbs.
Step 2 – Prepare the Chocolate Mousse:
- Melt chocolate and butter together in a double boiler or microwave in short bursts; stir until smooth.
- In a small saucepan, heat sugar and water until sugar dissolves. Cool slightly, then whisk into egg yolks. (Or bloom gelatin in 1 tbsp cold water and melt before adding.)
- Combine chocolate mixture with yolk/gelatin mix. Stir in vanilla and salt. Let cool slightly.
- Whip heavy cream to soft peaks. Fold a third of the whipped cream into the chocolate to lighten, then fold in the rest gently.
- Spread mousse over cooled brownie base with an offset spatula. Chill for 1.5–2 hours, or until mousse is firm.
Step 3 – Finish and Serve:
- Optional: Top with whipped cream, ganache, or chocolate shavings.
- Use a hot knife for clean slices. Store leftovers covered in the fridge for up to 4 days.
Notes
- For a shortcut version, use boxed brownie mix, but homemade delivers a more refined texture.
- If using gelatin instead of egg yolks, bloom 1 tsp unflavored gelatin in 1 tbsp cold water and melt before mixing into chocolate.
- Want a mocha version? Add 1 tsp espresso powder to the brownie or mousse layer.
- For gluten-free, substitute brownie flour with 1:1 gluten-free flour blend.
- Mousse can also be piped into cups with brownie crumbles for a parfait-style dessert!