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Chocolate Mousse Brownies

Chocolate Mousse Brownies

A delicious combination of fudgy brownies topped with a rich and airy chocolate mousse, perfect for gatherings and make-ahead desserts.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Dessert, Sweet Treat
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs Use room-temperature for better emulsion
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can be substituted for gluten-free flour
  • 1 cup unsweetened cocoa powder Use high-quality for deeper flavor
  • 1/2 teaspoon salt
For the Mousse
  • 1 cup heavy cream Whip to soft peaks
  • 8 oz dark chocolate Use 60-70% cocoa for best results
Optional Garnish
  • Powdered sugar or cocoa for dusting Optional garnish for serving

Method
 

Brownie Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, melt the butter and mix in the sugar.
  3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
  5. Pour the brownie batter into the prepared pan and spread evenly.
  6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let them cool completely.
Mousse Preparation
  1. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
  2. In a separate bowl, whip the heavy cream until soft peaks form.
  3. Fold the melted chocolate into the whipped cream gently until fully combined.
Assembly
  1. Spread the mousse over the cooled brownies and refrigerate for at least 2 hours until set.
  2. Serve chilled, cut into squares for clean slices. A dusting of powdered sugar or cocoa adds a simple finish.

Notes

Store covered in the refrigerator for up to 4 days. For longer storage, freeze uncut portions wrapped tightly for up to 2 months.