Name: Chocolate Mousse Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 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; 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; 4 oz (115g) semisweet chocolate, finely chopped; 1/2 cup (120ml) heavy cream

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Introduction

Indulge in the rich layers of these Chocolate Mousse Brownies, featuring a fudgy brownie base topped with airy chocolate mousse and a glossy ganache. This decadent dessert strikes the perfect balance between dense and light, making it a crowd-pleaser for any chocolate lover.

A square-shaped chocolate mousse brownie sits on a white plate with a thin brown rim, placed on a white marbled surface. The dessert has three visible layers: a dark, dense brownie base at the bottom with a slightly crumbly texture; a thick, light brown, smooth and creamy chocolate mousse middle layer with soft swirls; and a thin, glossy dark chocolate ganache top layer with a subtle swirl pattern. In the background, several more pieces are arranged on a white plate, showing consistency in the layers and textures. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
Step 2: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined.
Step 3: Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry mixture into the wet ingredients just until no streaks remain. Do not overmix.
Step 4: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie base cool completely in the pan.
Step 5: Heat the milk in a small saucepan over low heat until just steaming. Pour it over the chopped chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir until fully melted and smooth. Let the mixture cool to room temperature.
Step 6: In a separate bowl, beat the chilled heavy cream and powdered sugar until soft peaks form.
Step 7: Stir a spoonful of whipped cream into the cooled chocolate mixture to loosen it. Gently fold the remaining whipped cream into the chocolate until fully blended and airy. Avoid deflating the mousse.
Step 8: Spread the chocolate mousse evenly over the cooled brownie base using a spatula. Refrigerate the pan for at least 2 hours, or until the mousse is set.
Step 9: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate and let sit for 2 to 3 minutes. Stir until smooth and glossy.
Step 10: Pour the ganache over the chilled mousse layer and smooth the surface with an offset spatula. Return the pan to the refrigerator for 1 hour, or until the ganache is firm.
Step 11: Once fully set, lift the dessert out of the pan using the parchment overhang. Slice with a clean, sharp knife, wiping between cuts for neat edges.

Tips & Variations

If the melted chocolate cools too much before folding, it can seize or stiffen. Stir a small amount of whipped cream into the chocolate first to loosen it, then gently fold in the rest.
For cleaner slices, run the knife under hot water and wipe dry before each cut.
You can substitute semisweet chocolate with dark chocolate for a richer taste or milk chocolate for a sweeter variation.

Storage

Store leftovers covered in the refrigerator for up to 4 days. To reheat, allow the brownies to come to room temperature for 15 minutes before serving to enjoy the mousse’s creamy texture.

How to Serve

A square chocolate mousse brownie sits on a white plate with a thin brown rim, placed on a white marbled surface. The dessert has three visible layers: a dense, dark brown brownie base with a slightly crumbly texture; a thick, light brown, creamy chocolate mousse layer in the middle that looks smooth and airy; and a glossy, dark chocolate ganache layer on top with a shiny surface that shows a swirl pattern. The background shows more pieces of the same dessert slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies can be made a day or two in advance. Store them covered in the refrigerator to keep the mousse and ganache fresh.

What’s the best way to prevent the mousse from deflating?

Fold the whipped cream gently into the chocolate mixture to keep the mousse light and airy. Avoid stirring vigorously or overmixing.