Chocolate Mousse Brownies

These Chocolate Mousse Brownies are a decadent, layered dessert that combines a rich, fudgy brownie bottom with a silky-smooth chocolate mousse topping. It’s the ultimate treat for chocolate lovers—indulgent, elegant, and totally irresistible. Whether for a celebration or just a chocolate craving, this dessert delivers every time.

The first time I made Chocolate Mousse Brownies, it was for my husband’s birthday. I couldn’t decide between his two favorite desserts—brownies and mousse—so I stacked them together. My daughter called them “chocolate clouds on brownies,” and my husband declared them his new favorite. Now, we make them for birthdays, holidays, and anytime we want to impress without much effort.

Why You’ll Love Chocolate Mousse Brownies

• Two Chocolate Layers: Fudgy brownie + airy mousse = pure bliss

• Rich Yet Light: A perfect balance of dense and fluffy

• Make-Ahead Friendly: Best served chilled—perfect for prep ahead

• Showstopper Dessert: Looks impressive but is surprisingly easy

Ingredients Notes For Chocolate Mousse Brownies

For the Brownie Layer:

• Butter: For richness and moisture

• Dark Chocolate or Cocoa Powder: Choose your chocolate intensity

• Sugar: Balances the bittersweet notes

• Eggs: Gives structure and fudgy texture

• Flour: Just enough to hold everything together

• Salt & Vanilla: Enhance flavor depth

For the Mousse Layer:

• Heavy Cream: Whipped to light, fluffy perfection

• Dark or Semi-Sweet Chocolate: Melted and folded in for deep flavor

• Egg Yolks (optional): For a classic mousse texture (use pasteurized if raw)

• Powdered Sugar: Lightly sweetens the mousse

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• Vanilla Extract: Rounds out the flavor

Recipe Steps

1. Bake the Brownies:

Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment. Melt butter and chocolate together. Stir in sugar, then eggs, vanilla, flour, and salt. Spread in pan and bake 20–25 minutes. Let cool completely.

2. Make the Mousse:

Melt chocolate and let it cool slightly. Whip heavy cream until soft peaks form. (If using egg yolks, beat them with powdered sugar until pale, then slowly add melted chocolate.) Gently fold whipped cream into the chocolate mixture until smooth.

3. Assemble the Layers:

Spread chocolate mousse evenly over the cooled brownie base. Smooth the top and refrigerate at least 2 hours (or overnight) to set.

4. Serve & Enjoy:

Cut into squares using a warm knife for clean edges. Top with shaved chocolate or berries if desired.

Storage Options

• Refrigerator: Store tightly covered for up to 4 days

• Freezer: Freeze in layers (before slicing) for up to 1 month—thaw overnight in the fridge

Variations & Substitutions

• Espresso Kick: Add espresso powder to both layers for mocha flavor

• Peanut Butter Swirl: Swirl peanut butter into the brownie base before baking

• Mint Chocolate: Add peppermint extract to the mousse for a holiday twist

Frequently Asked Questions

Can I use a boxed brownie mix? Yes! Just make sure it’s fudgy, not cakey.

Is raw egg safe in mousse? Use pasteurized eggs or skip them and go egg-free with just whipped cream and chocolate.

Can I make these ahead? Definitely—best after chilling at least a few hours.

These Chocolate Mousse Brownies are rich, creamy, and downright dreamy—a dessert that’s as easy to love as it is to make. 🍫💕🍰

Chocolate Mousse Brownies

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Course: Dessert

Kitchen: American

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Ingredients

 

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• ▢ For the Brownie Base:
• ▢ ½ cup 0.25 lbs unsalted butter, melted
• ▢ 1 cup 0.5 lbs granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ⅓ cup 0.12 lbs unsweetened cocoa powder
• ▢ ½ cup 0.25 lbs all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ ½ cup 0.25 lbs chocolate chips or chunks (optional for extra richness)
• ▢ For the Chocolate Mousse Layer:
• ▢ 1 ½ cups 0.75 lbs semi-sweet or dark chocolate chips
• ▢ 1 ½ cups 0.75 lbs heavy whipping cream (divided)
• ▢ **1 teaspoon vanilla extract
• ▢ 1 tablespoon powdered sugar optional, for a touch of sweetness
• ▢ Optional Toppings:
• ▢ Whipped cream
• ▢ Chocolate curls or shavings
• ▢ Cocoa powder dusting

Instructions

• Make the Brownie Layer:
• Preheat oven to 350°F (175°C).
• Line an 8x8-inch or 9x9-inch baking pan with parchment paper or grease lightly.
• In a bowl, whisk together melted butter and sugar until combined.
• Add eggs and vanilla, mixing until smooth and glossy.
• Stir in cocoa powder, flour, salt, and chocolate chips (if using).
• Spread batter evenly into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out with moist crumbs.
• Let cool completely before adding the mousse.
• Make the Chocolate Mousse:
• In a microwave-safe bowl, melt chocolate chips with ½ cup of heavy cream in 20-second intervals, stirring each time until smooth. Let cool to room temperature.
• In a separate bowl, whip the remaining 1 cup of cold heavy cream until soft peaks form. Add vanilla and powdered sugar (if using) and continue to whip until stiff peaks form.
• Gently fold the cooled chocolate mixture into the whipped cream until fully combined and fluffy.
• Assemble & Chill:
• Spread the mousse evenly over the cooled brownie base.
• Refrigerate for 2–3 hours, or until mousse is set.
• Slice & Serve:
• Top with whipped cream, chocolate shavings, or a dusting of cocoa powder.
• Slice into squares using a sharp knife wiped clean between cuts.