Chocolate Mousse Brownies: A Cozy Indulgence
There’s something undeniably comforting about the combination of rich chocolate and velvety mousse. It’s one of those desserts that feels like a warm hug after a long day. I remember the first time I bit into a luscious chocolate mousse brownie at a family gathering—my aunt had baked them, and the moment I tasted that fudgy brownie topped with the airy mousse, I was smitten. Every bite was a chocolate dream that lingered sweetly on the palate.
On chilly nights when the wind rustles outside, I find myself craving this heavenly treat. It’s the perfect dessert to make with loved ones, offering a delightful experience that brings everyone together. Whether you’re planning a cozy family dinner or a festive gathering, these Chocolate Mousse Brownies are sure to impress. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Dual Delight: A perfect blend of fudgy brownies and airy chocolate mousse.
- Easy to Make: Simple ingredient list makes it a quick, crowd-pleasing treat.
- Perfect for Any Occasion: Ideal for holiday gatherings or cozy nights in.
- Customizable Options: Dress it up with various toppings or flavors!
- Make-Ahead Friendly: Perfect for preparing in advance for parties or family feasts.
Ingredients You’ll Need for Chocolate Mousse Brownies
Brownie Layer:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
Chocolate Mousse Layer:
- 1 cup (170 g) semisweet chocolate, chopped
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Shaved chocolate, cocoa powder, or fresh berries
How to Make Chocolate Mousse Brownies
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Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper for easy removal.
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In a bowl, whisk the melted butter and granulated sugar together until glossy and well combined.
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Add the eggs and vanilla extract; whisk together for about 30–45 seconds until smooth.
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Stir in the cocoa powder and salt until fully incorporated and smooth in texture.
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Gently fold in the flour until just combined, being careful not to overmix.
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Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula.
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Bake in the preheated oven for 25–30 minutes. The edges should be set, but the center will have a slight softness to it. Allow the brownies to cool completely in the pan.
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While the brownies are cooling, prepare the chocolate mousse. In a microwave-safe bowl, melt the chopped semisweet chocolate in 20-second increments, stirring often until smooth.
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In a separate bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
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Gently fold the melted chocolate into the whipped cream until smooth and well combined.
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Once the brownies are completely cooled, spread the chocolate mousse layer evenly on top of the brownies.
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For an extra touch, garnish with shaved chocolate, a dusting of cocoa powder, or fresh berries.
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Chill in the refrigerator for at least an hour to allow the mousse to set before slicing into squares.
Delicious Variations to Try
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Peanut Butter Swirl: Mix in a few tablespoons of creamy peanut butter into the chocolate mousse before combining with whipped cream for a rich, nutty flavor.
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Minty Fresh: Add a few drops of peppermint extract to the brownie mix or chocolate mousse for a delightful minty twist.
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Berry Bliss: Fold in some crushed raspberries into the mousse for a tart contrast that brightens up the dessert.
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Zesty Orange: Adding a teaspoon of orange zest to the brownie batter can create a fresh and citrusy flavor that pairs beautifully with chocolate.
Chef Emma’s Helpful Tips
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Make-Ahead: These brownies can be made a day ahead. Simply store them covered in the refrigerator until you’re ready to serve.
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Ingredient Swaps: Substitute the semisweet chocolate with dark chocolate for a richer flavor or use milk chocolate for a sweeter treat.
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Slicing Tip: Clean your knife between slices to achieve beautifully sharp edges on each brownie square.
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Storage Suggestions: Leftover brownies can be stored in an airtight container in the refrigerator for up to a week. Just know that they’ll be even better the next day!
Nutrition Information per Serving
- Serving Size: 1 Brownie
- Calories: 320
- Carbohydrates: 38g
- Sugar: 24g
- Fat: 18g
- Protein: 4g
- Sodium: 150mg
Frequently Asked Questions
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Can I make this ahead?
Yes! The brownies can be made a day in advance, and the mousse layer can be added just a few hours before serving. -
Can I use different ingredients?
Absolutely! Feel free to swap in different types of chocolate or use a non-dairy cream for a vegan version. -
How do I store leftovers?
Store leftover brownies in an airtight container in the refrigerator for up to one week. -
How long does it last?
These brownies will stay fresh for about 5-7 days in the fridge, but they may not last that long—they’re just too delicious!
A Cozy Closing Note
These Chocolate Mousse Brownies are more than just a dessert; they’re a sweet slice of nostalgia that warms the heart. The combination of rich chocolate brownie and airy mousse creates a delightful contrast that you’ll keep coming back to.
Save this Chocolate Mousse Brownies recipe to your Pinterest board so it’s ready when you need a cozy treat!
Chocolate Mousse Brownies
Ingredients
Brownie Layer
- ½ cup ½ cup (115 g) unsalted butter, melted
- 1 cup 1 cup (200 g) granulated sugar
- 2 large 2 large eggs, room temperature
- 1 tsp 1 tsp vanilla extract
- ½ cup ½ cup (50 g) unsweetened cocoa powder
- ½ tsp ½ tsp salt
- ½ cup ½ cup (65 g) all-purpose flour
Chocolate Mousse Layer
- 1 cup 1 cup (170 g) semisweet chocolate, chopped
- 1 cup 1 cup (240 ml) heavy whipping cream, cold
- 2 tbsp 2 tbsp powdered sugar
- 1 tsp 1 tsp vanilla extract
Optional Garnish
- Shaved chocolate, cocoa powder, or fresh berries Use any of these for garnish
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper for easy removal.
- In a bowl, whisk the melted butter and granulated sugar together until glossy and well combined.
- Add the eggs and vanilla extract; whisk together for about 30–45 seconds until smooth.
- Stir in the cocoa powder and salt until fully incorporated and smooth in texture.
- Gently fold in the flour until just combined, being careful not to overmix.
- Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25–30 minutes. The edges should be set, but the center will have a slight softness to it. Allow the brownies to cool completely in the pan.
Chocolate Mousse Preparation
- While the brownies are cooling, prepare the chocolate mousse. In a microwave-safe bowl, melt the chopped semisweet chocolate in 20-second increments, stirring often until smooth.
- In a separate bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until smooth and well combined.
- Once the brownies are completely cooled, spread the chocolate mousse layer evenly on top of the brownies.
- For an extra touch, garnish with shaved chocolate, a dusting of cocoa powder, or fresh berries.
- Chill in the refrigerator for at least an hour to allow the mousse to set before slicing into squares.
