Chocolate Mousse Brownies Recipe
Indulge your sweet tooth with these Chocolate Mousse Brownies — rich, fudgy brownies topped with a light, airy chocolate mousse for the ultimate decadent treat. Perfect for parties, special occasions, or anytime you want a luscious dessert that’s easy to make and impossible to resist. A chocolate lover’s dream come true!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring Cups and Spoons
- Saucepan for melting chocolate
- Cooling rack
Ingredients
Brownie Base:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Chocolate Mousse Topping:
- 1 cup heavy whipping cream
- 4 oz semi-sweet or bittersweet chocolate, melted and slightly cooled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Brownie Base:
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan.
- Melt butter and stir in sugar until combined.
- Beat in eggs and vanilla extract until smooth.
- Sift cocoa powder, flour, salt, and baking powder; gradually fold into wet ingredients.
- Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Cool completely.
Chocolate Mousse Topping:
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Gently fold melted chocolate into whipped cream until fully combined and smooth.
- Spread mousse evenly over cooled brownie base.
- Refrigerate at least 2 hours until mousse is set before slicing and serving.
Notes
- Use high-quality chocolate for best flavor and smooth texture.
- Ensure brownies are fully cooled before adding mousse to prevent melting.
- For a gluten-free option, substitute flour with almond flour or gluten-free baking mix.
- Garnish with fresh berries or a dusting of cocoa powder for presentation.
- Store covered in the refrigerator for up to 3 days.