why make this recipe

This dessert gives you a rich brownie topped with light chocolate mousse. It is great for parties, family dinners, or any time you want a special treat. For a similar idea and extra notes, see Chocolate Mousse Brownies recipe.

introduction

Chocolate Mousse Brownies pair a dense chocolate base with airy mousse. The mix of textures makes each bite pleasing. The recipe uses common ingredients and simple steps. This makes it a good choice for home bakers who want a showy but easy dessert.

why make this recipe

You should make this when you want a dessert that looks fancy but feels easy to make. The brownies give strong chocolate flavor and the mousse adds cream and lightness. You can make the brownies ahead, then add the mousse later.

how to make Chocolate Mousse Brownies

Make the brownies first, then the mousse, and finish with ganache. Follow the steps in order so the mousse sets well on cool brownies. If you like layered treats, try a technique similar to Amazing Slutty Brownies with three layers for more ideas.

Ingredients :

1 cup unsalted butter
1 cup granulated sugar
2 cups semi-sweet chocolate chips
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons powdered sugar
1 cup chocolate ganache (store-bought or homemade)
Shaved chocolate for garnish (optional)

For other brownie ideas and variations, check this layered brownies recipe.

Directions :

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the sugar, followed by the eggs one at a time, and add the vanilla. Stir until combined.
Add the flour and salt to the mixture, and stir until just combined.
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
For the mousse, beat the heavy cream and powdered sugar in a large bowl until soft peaks form.
Gently fold the whipped cream into the cooled brownie mixture until well combined.
Spread the mousse over the cooled brownies.
Top with a layer of chocolate ganache and refrigerate for at least 2 hours to set.
Cut into squares and serve garnished with shaved chocolate if desired.

how to serve Chocolate Mousse Brownies

Cut the brownies into squares after they set. Serve cold or slightly cool. A small scoop of vanilla ice cream goes well with each piece. For a simple pairing idea, you might serve with a plain loaf or bread like chocolate chip banana bread on the side for variety.

how to store Chocolate Mousse Brownies

Cover the pan with plastic wrap or store squares in an airtight container. Keep them in the refrigerator for up to 4 days. For longer storage, you can freeze the cut squares for up to 1 month; wrap each piece well to avoid freezer burn. Thaw in the fridge before serving.

tips to make Chocolate Mousse Brownies

Let the brownies cool fully before adding mousse so the mousse does not melt.
Beat the cream just until soft peaks to keep the mousse light.
Use a smooth ganache for an even top layer.
Chill at least 2 hours so the mousse firms up well.
For more chocolate ideas and small desserts, see chocolate strawberry cups.

Serving Ideas (if any)

Serve with vanilla ice cream or whipped cream.
Add fresh berries for a bright contrast.
Cut small squares for a dessert tray at parties.
Drizzle extra ganache on top for a glossy finish.

Final Thoughts

This recipe makes a rich and elegant dessert using simple steps. The chocolate mousse softens the strong brownie base and makes the whole dessert smooth and light. It works well for guests and for a casual family dessert.

Conclusion

For another clear and tested take on this dessert, see this version at Chocolate Mousse Brownies from The Domestic Rebel.
You can also compare notes with a classic home-cook version at Chocolate Mousse Brownies at Love and Olive Oil.

FAQs

Q: Can I use whipped topping instead of heavy cream?
A: You can, but the mousse may be lighter and less stable. Heavy cream gives the best texture.

Q: Do I need to refrigerate the brownies after adding mousse?
A: Yes. Refrigerate at least 2 hours so the mousse and ganache set well.

Q: Can I make the brownies ahead of time?
A: Yes. Make the brownie base a day ahead, cool it, then add mousse and ganache before serving.

Q: Can I use milk chocolate instead of semi-sweet chips?
A: Yes, but the brownies will be sweeter. Adjust sugar if needed.