Chocolate Mousse Brownies: Creamy Layers With Decadent Flavor

Chocolate Mousse Brownies are the ultimate layered dessert—starting with a rich, fudgy brownie base topped with a light, airy chocolate mousse. These bars are indulgent, smooth, and loaded with chocolate in every bite. When I want a dessert that feels fancy but still satisfies my chocolate cravings, this is the recipe I go for.

Why You’ll Love This Recipe

I love how this recipe combines two amazing textures—chewy and dense from the brownie, and silky smooth from the mousse. It looks impressive when sliced, but it’s actually easy to put together. Whether I’m serving it at a dinner party or sneaking a late-night bite from the fridge, these brownies hit the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

• Unsalted butter

• Semi-sweet chocolate (chopped or chips)

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Salt

For the mousse layer:

• Heavy whipping cream

• Semi-sweet or dark chocolate (melted and slightly cooled)

• Powdered sugar

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. For the brownie base, I melt the butter and chocolate together in a saucepan over low heat, stirring until smooth. I remove it from the heat and let it cool slightly.

3. I whisk in the sugar, then the eggs one at a time, followed by the vanilla.

4. I stir in the flour and salt until just combined, then pour the batter into the pan and smooth the top.

5. I bake for 22–25 minutes, until the center is set and a toothpick comes out with a few moist crumbs. I let the brownies cool completely in the pan.

6. For the mousse, I whip the heavy cream with powdered sugar and vanilla until soft peaks form.

7. I fold the cooled melted chocolate into the whipped cream gently, making sure to keep the texture light and airy.

8. Once the brownies are cool, I spread the mousse evenly over the top and refrigerate for at least 2 hours, or until the mousse is firm.

9. I slice and serve chilled, wiping the knife between each cut for clean edges.

Servings and timing

This recipe makes about 9 large or 12 smaller brownie bars. It takes 20 minutes to prep, 25 minutes to bake, and at least 2 hours of chilling time. I usually set aside around 3 hours total to allow for full cooling and setting.

Variations

• I sometimes stir chopped walnuts or pecans into the brownie batter for extra texture.

• For a twist, I add a splash of espresso to the mousse or brownie batter to intensify the chocolate flavor.

• I’ve also layered fresh raspberries or a thin layer of raspberry jam between the brownie and mousse for a fruity contrast.

storage/reheating

I keep the brownies in an airtight container in the fridge for up to 5 days. Since they’re mousse-topped, I don’t reheat them. I just let a bar sit at room temperature for 5–10 minutes before serving if I want a slightly softer bite.

FAQs

Can I use boxed brownie mix?

Yes, I’ve done it when I’m short on time. I just bake the brownies according to the box, let them cool, and then add the homemade mousse layer.

Can I freeze chocolate mousse brownies?

Yes, I freeze them in a single layer and let them thaw in the fridge overnight. The texture stays surprisingly good.

What type of chocolate is best for the mousse?

I like using high-quality semi-sweet or dark chocolate (60–70% cocoa). Milk chocolate makes it sweeter and softer, if that’s your preference.

Do I need gelatin to make the mousse stable?

Not for this version. The whipped cream and chocolate firm up enough when chilled. If I’m transporting the dessert, I sometimes add a tiny bit of dissolved gelatin for extra stability.

How do I get clean slices?

I use a sharp knife, run it under warm water, and wipe it between each cut. It makes the layers look neat and picture-perfect.

Conclusion

Chocolate Mousse Brownies are one of those desserts that feel luxurious but don’t require hours in the kitchen. The contrast between the rich brownie and the fluffy mousse is just heavenly. Whether I’m making them for guests or just indulging solo, they always deliver pure chocolate bliss.

Print