Chocolate Mousse Brownies Recipe
Introduction
These Chocolate Mousse Brownies combine a rich, fudgy brownie base with a light, airy chocolate mousse and a smooth ganache topping. It’s a decadent treat perfect for special occasions or whenever you want to indulge in chocolate heaven.
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. Be careful not to 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. Allow the mixture to 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, taking care not to deflate 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 the blade between cuts for neat edges.
Tips & Variations
- Use high-quality chocolate for richer flavor and smoother texture in both the mousse and ganache.
- To make the mousse lighter, chill your mixing bowl and beaters before whipping the cream.
- For a nutty twist, sprinkle toasted hazelnuts or walnuts between the brownie and mousse layers.
- If you prefer a dairy-free version, substitute coconut cream for heavy cream and use dairy-free chocolate.
Storage
Store the brownies covered in the refrigerator for up to 3 days to keep the mousse and ganache fresh. Allow them to sit at room temperature for about 15 minutes before serving for the best texture. You can also freeze the brownies for up to 1 month; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate instead of semisweet chocolate?
Yes, you can substitute milk chocolate, but the dessert will be sweeter and less intense in chocolate flavor. Adjust the sugar slightly, if desired.
How do I know when the mousse is properly set?
The mousse should feel firm to the touch and hold its shape without wobbling after chilling for at least 2 hours. If it’s still soft, refrigerate longer before adding the ganache.
Print
Chocolate Mousse Brownies Recipe
- Total Time: 3 hours 10 minutes
- Yield: 16 brownies 1x
Description
These Chocolate Mousse Brownies combine a rich, fudgy brownie base with a light, airy chocolate mousse layer topped with a smooth ganache. Perfect for chocolate lovers seeking a decadent dessert with multiple textures and intense chocolate flavor.
Ingredients
Scale
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
- Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, allowing an overhang on the sides for easy removal later.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined, ensuring a consistent mixture.
- Add Dry Ingredients: Sift in the cocoa powder, all-purpose flour, salt, and baking powder, then gently fold these into the wet ingredients just until the mixture is uniform with no streaks. Avoid overmixing to keep the brownies tender.
- Bake the Brownie Layer: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie base to cool completely in the pan.
- Make the Mousse Base: Heat the milk gently in a small saucepan over low heat until steaming. Pour the hot milk over the chopped semisweet chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir until the chocolate melts completely and the mixture is smooth. Allow it to cool to room temperature.
- Whip the Cream: In a separate bowl, beat the chilled heavy whipping cream and powdered sugar together until soft peaks form to create a light, fluffy texture.
- Fold to Combine: Stir a spoonful of the whipped cream into the cooled chocolate mixture to loosen it, then gently fold in the remaining whipped cream until fully combined and airy, taking care not to deflate the mousse.
- Assemble Mousse Layer: Spread the chocolate mousse evenly over the cooled brownie base with a spatula. Refrigerate for at least 2 hours to set the mousse layer properly.
- Make the Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes, then stir until smooth and glossy.
- Add Ganache Topping: Pour the ganache evenly 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 firms up.
- Slice and Serve: Once fully set, use the parchment overhang to lift the dessert from the pan. Slice into squares using a clean, sharp knife, wiping the knife between cuts to maintain neat edges before serving.
Notes
- Use parchment paper with an overhang to easily remove brownies from the pan without breaking.
- Do not overmix the brownie batter to ensure a tender texture.
- Chilling the mousse layer thoroughly is essential for proper setting before adding ganache.
- Wiping the knife between slices yields clean, precise brownie squares.
- For a richer mousse, use higher quality semisweet chocolate with at least 60% cocoa.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Mousse Brownies, chocolate dessert, mousse brownies, layered dessert, fudge brownies, ganache topping
