Why You’ll Love This Recipe

Chocolate Mousse Brownies are the perfect balance of rich and creamy. The brownie base is thick and fudgy, while the mousse layer is smooth and airy, creating a heavenly contrast. Topped with a silky ganache, these brownies are indulgent and luxurious without being overly sweet. They’re a delicious, impressive dessert that combines three of the best things in chocolate—brownies, mousse, and ganache—all in one bite!

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

Step 1: Make the Brownie Base

Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Pour the brownie batter into the prepared pan and smooth it out with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.

Step 2: Prepare the Chocolate Mousse

Heat the milk in a small saucepan until just steaming, but not boiling. Pour it over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until the chocolate is fully melted and smooth. Let it cool to room temperature (it should still be fluid but no longer warm).
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated. Be careful not to deflate the mousse.
Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours, or until the mousse is set.

Step 3: Top with Ganache

Place the chopped chocolate for the ganache in a heatproof bowl.
Heat the heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Pour the ganache over the mousse layer and spread it evenly with an offset spatula.
Refrigerate for another hour, or until the ganache is firm.

Slice and Serve:

Once the ganache has set, slice the brownies into squares and serve. Enjoy!

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 3 hours (including chilling)
Total Time: 2 hours 15 minutes

Variations

Nutty Brownies: Add chopped nuts such as walnuts or pecans to the brownie base for extra texture.
Flavor Twist: Add a teaspoon of vanilla extract or a bit of espresso powder to the brownie base or mousse for a more complex flavor.
White Chocolate Mousse: For a different twist, use white chocolate in place of semisweet chocolate for the mousse and ganache.
Mint Chocolate: Add a few drops of peppermint extract to the mousse or ganache for a refreshing mint chocolate flavor.

Storage/Reheating

Storage: Store any leftover brownies in an airtight container in the refrigerator for up to 5 days.
Freezing: These brownies freeze well! Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Reheating: To enjoy the brownies warm, reheat individual pieces in the microwave for about 15-20 seconds.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can substitute milk chocolate for semisweet chocolate, but it will make the mousse and ganache sweeter. Adjust the sugar content if needed.

Can I use instant coffee in the recipe?

Yes, adding a small amount of instant coffee or espresso powder to the brownie batter or mousse can enhance the chocolate flavor.

How do I prevent the mousse from deflating?

To avoid deflating the mousse, fold the chocolate mixture into the whipped cream gently, and avoid over-mixing. The mousse should be light and airy.

Can I make these brownies ahead of time?

Yes, you can prepare these brownies in advance. They keep well in the refrigerator and actually taste better after chilling for a few hours or overnight.

Can I make the ganache topping ahead of time?

Yes, you can make the ganache in advance. Just let it cool slightly and store it in an airtight container in the refrigerator. Reheat gently before pouring over the mousse layer.

Conclusion

These Chocolate Mousse Brownies are the perfect dessert for any chocolate lover. With a rich brownie base, fluffy chocolate mousse, and a glossy ganache topping, this dessert is indulgent, decadent, and sure to impress. Whether for a special occasion or just a chocolate craving, these brownies will hit the spot every time!

Chocolate Mousse Brownies

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Chocolate Mousse Brownies combine a rich, fudgy brownie base, a smooth and airy chocolate mousse layer, and a glossy ganache topping, making them the ultimate indulgence for chocolate lovers.

Author: Amy
Prep Time: 30 minutes
Cook Time: 3 hours (including chilling)
Total Time: 2 hours 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Pour the brownie batter into the prepared pan and smooth it out with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.
In a separate bowl, heat the milk until just steaming and pour it over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Let it cool to room temperature (it should still be fluid but no longer warm).
In another bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated. Be careful not to deflate the mousse.
Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours, or until the mousse is set.
For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate, let it sit for 2-3 minutes, then stir until smooth and glossy.
Pour the ganache over the mousse layer and spread it evenly with an offset spatula.
Refrigerate for another hour, or until the ganache is firm.
Once the ganache has set, slice the brownies into squares and serve. Enjoy!