Introduction

Indulge in the rich, creamy delight of Chocolate Mousse Brownies. This layered dessert combines a fudgy brownie base with a light chocolate mousse and a glossy ganache topping, perfect for chocolate lovers seeking a sophisticated treat.

The image shows chocolate mousse brownies cut into square pieces with three clear layers. The bottom layer is a dark brown, dense brownie. Above it is a thick, light brown, fluffy chocolate mousse layer with a soft texture. The top layer is a smooth, shiny dark chocolate glaze, thin and even. One brownie piece is placed on a white plate with a speckled pattern, and the rest are on a white marbled surface. The mousse layer looks airy and slightly textured, while the brownie base looks rich and moist. 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 for the ganache 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, stir a small amount of whipped cream into it first to loosen. Then fold in the rest gently to avoid seizing or stiffening.
For an extra flavor boost, sprinkle a pinch of sea salt on top of the ganache before it sets.
Use dark chocolate instead of semisweet if you prefer a richer, more intense chocolate flavor.

Storage

Store leftovers covered in the refrigerator for up to 4 days. For clean slices, warm your knife under hot water, wipe it dry, and slice carefully before each cut. The mousse and ganache layers taste best when chilled.

How to Serve

The image shows square chocolate mousse brownies with three clear layers: a dark brown brownie base at the bottom with a slightly dense texture, a thick middle layer of light brown, fluffy chocolate mousse, and a smooth, shiny dark chocolate ganache on top with subtle wave-like patterns on the surface. The brownies sit on a white marbled surface and one piece is on a white plate with a light speckled pattern. The lighting highlights the mousse's airy texture and the glossy ganache sheen. 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 benefit from some resting time in the fridge. Prepare them a day in advance to allow the mousse and ganache layers to set perfectly.

What if I don’t have heavy cream?

Heavy cream is essential for whipping and ganache texture. If unavailable, use a high-fat whipping cream, but the result may be less stable and creamy.