Chocolate Mousse Brownies

You get two glorious layers in every bite:

• A dense, fudgy brownie base that holds its own under a fork
• A light, airy chocolate mousse made with whipped cream and melted chocolate
• Optional (but highly recommended): a thin chocolate ganache glaze on top for that glossy finish

These are rich, satisfying, and slice like a dream—especially after a chill in the fridge.

Why You’ll Love These

• Two-in-one dessert: Brownie + mousse = perfection
• Make-ahead friendly: Best chilled, so ideal for prepping ahead
• No gelatin needed: Just whipped cream + melted chocolate for mousse
• Customizable: Top with ganache, berries, or a dusting of cocoa
• Elegant enough for guests, easy enough for a Tuesday night

Time & Yield

• Prep Time: 30 minutes
• Bake Time (brownies): 25–30 minutes
• Chill Time (mousse): 2–3 hours
• Total Time: ~3.5 hours (mostly chill time)
• Servings: 16 squares
• Calories per serving: ~330 (with mousse only)

Ingredients

For the Brownie Base:

• 1/2 cup unsalted butter
• 1/2 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

For the Chocolate Mousse:

• 1 cup heavy whipping cream
• 1 cup semi-sweet or dark chocolate chips, melted and cooled
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Optional Ganache Topping:

• 1/2 cup chocolate chips
• 1/4 cup heavy cream

Use good-quality chocolate for best mousse flavor—dark chocolate = richer taste.

How to Make Chocolate Mousse Brownies

1. Make the Brownie Base

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
• In a saucepan or microwave, melt butter and chocolate together until smooth.
• Whisk in granulated and brown sugar, then beat in eggs and vanilla.
• Stir in cocoa powder, flour, and salt until just combined.
• Pour batter into prepared pan and smooth the top.
• Bake for 25–30 minutes, until a toothpick comes out with just a few moist crumbs.
• Cool completely before adding mousse.

For extra fudgy brownies, underbake slightly and let cool fully.

2. Make the Chocolate Mousse

• Melt chocolate chips in the microwave or double boiler. Let cool to room temp.
• In a large bowl, whip heavy cream, powdered sugar, and vanilla to soft peaks.
• Gently fold in cooled melted chocolate until smooth and fluffy.
• Spread mousse over cooled brownies and smooth the top.
• Refrigerate for 2–3 hours, or until set.

3. Add Ganache (Optional but WOW-Worthy)

• Heat cream until steaming (not boiling), pour over chocolate chips, let sit 1 minute, then stir until smooth.
• Let cool slightly, then pour over mousse layer and spread evenly.
• Chill for an additional 30 minutes to set.

4. Slice & Serve

• Use a hot knife (run under hot water and wipe dry) to cut clean squares.
• Top with fresh berries, chocolate curls, or a dusting of cocoa if you’re feelin’ fancy.

Serving Ideas

• With fresh raspberries or strawberries
• A dollop of whipped cream or vanilla bean ice cream
• Espresso or strong coffee on the side
• As a mini dessert in jars or parfait cups for parties!

Variations

• Mint chocolate mousse brownies: Add mint extract to mousse + top with Andes mints
• Peanut butter swirl: Swirl peanut butter into brownie batter before baking
• White chocolate mousse: Sub white chocolate for a dreamy twist
• Mocha version: Add instant espresso to both layers for a coffee kick
• Gluten-free: Use a 1:1 GF flour blend in the brownie base

Storage

• Fridge: Store covered up to 5 days (best served chilled)
• Freezer: Freeze whole or sliced brownies for up to 2 months. Thaw in fridge overnight.
• Make ahead: Make 1 day ahead and chill—flavors develop beautifully!

FAQ

Can I use boxed brownie mix?
Yes! Make according to package, cool completely, then top with mousse.

Is gelatin needed for the mousse?
Nope! The whipped cream and chocolate firm up perfectly once chilled.

Can I use milk chocolate?
Yes, but the mousse will be sweeter and softer. Use less powdered sugar if so.

Can I double the recipe?
Definitely—bake in a 9×13-inch pan. Add a few extra minutes to the baking time.

Final Thoughts

These Chocolate Mousse Brownies are rich, elegant, and basically next-level dessert bars. You get fudgy + fluffy + creamy + dreamy all in one bite—and they’re surprisingly easy to make. Whether you’re serving them at a dinner party or sneaking one from the fridge at midnight (no judgment), they totally deliver.

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