Chocolate Mousse Brownies – Rich, Creamy & Decadently Chocolatey
Indulge in these Chocolate Mousse Brownies! Fudgy brownie layers are topped with a luscious, airy chocolate mousse, creating the ultimate decadent dessert. Perfect for chocolate lovers, special occasions, or when you simply need a rich, creamy treat that melts in your mouth. Easy to make and irresistibly delicious!
Equipment
- 8x8 or 9x9 baking pan
- Mixing bowls
- Spatulas
- Whisk or electric mixer
- Saucepan or double boiler
- Parchment paper
- Optional: piping bag for mousse layer
Ingredients
Brownie Base:
- 1 cup unsalted butter
- 8 oz high-quality dark chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
Chocolate Mousse:
- 6 oz dark chocolate
- 1 cup heavy cream
- 2 egg whites (optional)
- 2 tbsp sugar
Optional Toppings:
- Ganache
- Whipped cream
- Fresh berries
- Chocolate shavings
- Nuts
Instructions
- Preheat oven to 350°F (175°C). Line 8x8 or 9x9 pan with parchment paper.
- Melt chocolate and butter gently in a double boiler or low heat. Mix in granulated and brown sugars.
- Add eggs one at a time, then vanilla extract. Fold in flour and salt until just combined.
- Pour brownie batter into prepared pan and bake 25–30 minutes. Allow to cool completely.
- Prepare mousse: melt chocolate gently. Whip cream to soft peaks. Fold cream into melted chocolate gently. Optional: fold in whipped egg whites for extra airiness.
- Spread or pipe mousse evenly over cooled brownie base. Chill 4+ hours or overnight.
- Optional: top with ganache, whipped cream, berries, chocolate shavings, or nuts.
- Slice with a warm knife for clean, defined layers. Serve chilled.
Notes
- Use premium chocolate for richer flavor.
- Ensure brownie base is completely cooled before adding mousse.
- For clean layers, pipe mousse using a piping bag.
- Refrigerate leftovers in an airtight container up to 4–5 days.
- To freeze: freeze brownie base separately or wrap mousse layer tightly; thaw in refrigerator before serving.