Go Back

Chocolate Mousse Brownies

A decadent dessert that combines the fudgy goodness of brownies with luxurious mousse, creating a warm and inviting treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1 cup unsalted butter, softened to room temperature Kerrygold is recommended for its rich flavor.
  • 1 cup granulated sugar
  • 4 large eggs, preferably organic
  • 1 teaspoon pure vanilla extract McCormick is always reliable.
  • 1 cup all-purpose flour King Arthur is my go-to for consistent results.
  • 1/2 cup cocoa powder Use Dutch-processed for deeper flavor.
  • 1/2 teaspoon salt Enhances sweetness.
For the Mousse
  • 1 cup heavy cream Used for a fluffy mousse.
  • 8 ounces semi-sweet chocolate Ghirardelli is rich and smooth.
  • 1/4 cup powdered sugar To sweeten the mousse.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or line with parchment paper.
  2. In a large mixing bowl, melt the butter (microwave or stovetop) and mix in the granulated sugar until glossy.
  3. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix well.
  4. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add this dry mixture to the wet mixture, folding gently until just combined.
  5. Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes until edges look set, and a toothpick comes out with moist crumbs. Cool completely in the pan.
Mousse Preparation
  1. Heat the heavy cream in a saucepan over medium heat until steaming but not boiling. Pour over chopped chocolate in a heatproof bowl and let sit for a few minutes.
  2. Stir until smooth and glossy. Once cooled slightly, beat in the powdered sugar and chill in the refrigerator for 20-30 minutes until thickened.
  3. Spread the mousse evenly over the cooled brownies and return to the fridge for another 30 minutes or until set.
Serving
  1. Serve the brownies with a drizzle of chocolate ganache or a dollop of whipped cream, if desired.

Notes

These brownies can be made a day in advance and will taste even better after a night in the fridge. Store in an airtight container for up to 4 days or freeze for 3 months.