Name: Chocolate Mousse Brownies Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 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; 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; 4 oz (115g) semisweet chocolate, finely chopped; 1/2 cup (120ml) heavy cream

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 your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper. In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla until smooth. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing. Pour the batter into the prepared pan and smooth it out with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.

Step 2: Heat the milk in a small saucepan until just steaming but not boiling. Pour it over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until the chocolate is fully melted and smooth. Let it cool until it’s no longer warm but still fluid, about room temperature. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated, being careful not to deflate the mousse. Spread the mousse evenly over the cooled brownie base. Refrigerate for at least 2 hours, or until the mousse is set.

Step 3: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy. Pour the ganache over the mousse layer and spread it evenly with an offset spatula. Refrigerate for another hour, or until the ganache is firm.

Tips & Variations

Use high-quality chocolate for richer flavor and smoother texture in both mousse and ganache.

To add a nutty crunch, sprinkle chopped toasted walnuts or pecans over the mousse layer before adding the ganache.

For a hint of coffee flavor, add 1 tsp instant espresso powder to the brownie batter.

Let the mousse fold gently to keep it light and airy—overmixing can cause it to deflate.

FAQs

Can I make the brownies and mousse ahead of time?

Yes, you can prepare the brownie base and mousse layer ahead and refrigerate them separately. Assemble the ganache topping just before serving for the freshest texture.

What can I use instead of heavy cream?

For the best texture and flavor, heavy cream is recommended. However, for a lighter option, you can try whipping full-fat coconut cream, but the flavor will be different.