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Delicious chocolate mousse brownies topped with a rich mousse layer

Chocolate Mousse Brownies

Chocolate Mousse Brownies combine the rich decadence of brownies with the light, airy texture of mousse, creating a heavenly dessert that is easy to make and perfect for sharing.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Melted
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
Chocolate Mousse
  • 1 cup heavy cream For whipping
  • 8 ounces semisweet chocolate, chopped For melting
  • 1 cup powdered sugar
Ganache Topping
  • 1 cup heavy cream For simmering
  • 8 ounces chopped semisweet chocolate

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a saucepan, melt the butter over medium heat. Stir in sugar, and remove from heat. Let cool slightly, then beat in eggs and vanilla.
  3. In a bowl, whisk together flour, cocoa powder, and salt. Gradually stir into the egg mixture until just combined.
  4. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes until a toothpick comes out mostly clean. Allow to cool.
Making the Mousse
  1. Melt the chopped chocolate in a heatproof bowl over simmering water. Allow to cool slightly.
  2. Whip heavy cream until soft peaks form. Fold the whipped cream into the cooled chocolate until well combined. Refrigerate until set.
Assembling
  1. Spread the mousse over the cooled brownies and refrigerate until firm.
Making the Ganache
  1. Heat another cup of heavy cream until simmering, then pour over 8 ounces of chopped semisweet chocolate. Stir until smooth. Let cool slightly before spreading over the mousse layer.
  2. Chill until the ganache is set, then cut into squares to serve.

Notes

These brownies stay fresh in the fridge for up to five days. You can freeze them for up to three months—cut into squares before freezing for easy serving.