I love a dessert that feels fancy but stays easy to make. Chocolate Mousse Brownies are my go to treat when I want rich chocolate with a light top. I like to pair them with a simple cup of tea and a quiet evening at home, and I often think about other mousse ideas like this Greek yogurt chocolate mousse when I want to cut a bit of richness.
My Dad James used to help me spread the mousse when I was a kid. He made me laugh, and the brownies still taste like that laugh.
Your Ingredients List
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 8 oz semisweet chocolate (for mousse)
- 8 oz semisweet chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
My Go-To Equipment
I keep this list short. I like tools that make the work easy and fast. I use a 9 by 13 inch baking pan. I use a medium saucepan for melting butter and heating cream. I have a whisk and a spatula ready. I use a large bowl for mixing the batter. I use a stand mixer or a hand mixer for whipping the cream. I use a small bowl for melting ganache. I always have a cooling rack on hand. These things make the recipe smooth and calm.
The Simple Steps to Follow
- Preheat oven to 350°F and grease a 9 by 13 inch pan.
- Melt the butter in a saucepan and remove from heat.
- Stir in the granulated sugar and brown sugar.
- Beat in the eggs one at a time.
- Stir in the vanilla.
- Mix flour, cocoa, and salt in a bowl.
- Fold dry mix into the chocolate mix until just blended.
- Pour batter into the prepared pan.
- Bake for 20 to 25 minutes and let cool.
- Melt the semisweet chocolate for the mousse and cool slightly.
- Whip the cream until stiff peaks form.
- Fold whipped cream into the cooled chocolate gently.
- Spread the mousse over the cooled brownies.
- Chill the brownies with mousse until it sets.
- Heat heavy cream for ganache until it simmers.
- Pour the hot cream over the ganache chocolate and let sit.
- Stir the ganache until smooth.
- Pour ganache over the mousse and chill until set.
- Cut into squares and serve.
Healthy Twists on a Classic
I like to offer easy swaps that keep the soul of Chocolate Mousse Brownies but change the feel a little. For a lighter mousse, try a version that uses Greek yogurt in place of some cream. You can read a good take on that idea at a Greek yogurt chocolate mousse variation. Use less sugar if you want, or swap brown sugar for coconut sugar for a different taste. You can also add a handful of chopped nuts on the base before you bake to add a crunchy note. If you want to make the brownies gluten free, use a one for one gluten free flour and bake as usual. These small moves keep the dessert cozy and more mindful without losing the joy.
Serving Suggestions From My Table
I like to cut the Chocolate Mousse Brownies into neat squares and serve them chilled. A dusting of cocoa powder on top looks pretty. Fresh berries make a bright side and add a little tartness. For a colder day, serve with a warm mug of coffee or a small scoop of vanilla ice cream for contrast. In the fall I sometimes pair these brownies with baked apples or a spice cookie. If you want a fall idea that plays well with chocolate, try pairing them with apple brownies and other autumn sweets to build a season friendly spread. I like to offer small plates and forks so guests can take a little bite and savor the layers.
Getting It Just Right
I focus on texture when I make Chocolate Mousse Brownies. The brownie base should be baked through but still moist. Do not overbake. When you insert a toothpick, it should come out with a few moist crumbs, not raw batter. The mousse must be cool enough before folding in whipped cream. If the melted chocolate is too hot it will melt the cream and the mousse will fall flat. Whip the cream to firm peaks so the mousse holds shape but still feels soft. Chill the mousse long enough to set before adding the ganache. For a glossy ganache, let the cream sit on the chopped chocolate for a few minutes before stirring. Stirring slowly helps the ganache become smooth and shiny.
How to Store Leftovers
Store any leftover Chocolate Mousse Brownies in an airtight container in the fridge. They keep well for 3 to 4 days. If you want to freeze them, wrap each square in plastic wrap and place in a freezer safe container. Freeze for up to one month. To thaw, move them to the fridge overnight. Do not leave them at room temperature for long because the mousse and ganache are made with cream and need cold storage. When you are ready to serve after thawing, let them sit for 10 to 15 minutes at room temperature so the texture softens a bit.
Enjoy Every Moment
I make these brownies when I want a dessert that looks like I worked hard but really comes together fast. I slice them small and enjoy long talks with family. I always save a few squares for myself. The mix of dense brownie, airy mousse, and shiny ganache feels like a small gift. I hope you find them as comforting as I do.
A Few Common Questions
[FAQ Question 1 including the recipe name]
Yes, you can make the brownie base ahead and store it for a day before adding the mousse. Bake the brownies and let them cool completely. Wrap the pan tightly in plastic wrap and keep it in the fridge. When you are ready, make the mousse and finish the layers.
[FAQ Question 2 including the recipe name]
You can use a hand mixer or a stand mixer to whip the cream for the mousse. I find a stand mixer makes the job faster, but a hand mixer works fine if you watch the cream so it reaches firm peaks without overwhipping.
[FAQ Question 3 including the recipe name]
Yes, you can make the ganache slightly thinner by adding a tablespoon more warm cream if it sets too firm. Warm the extra cream and add slowly while stirring until you reach the texture you like.
Print
Chocolate Mousse Brownies
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Chocolate Mousse Brownies, featuring a dense brownie base topped with a light and airy chocolate mousse and a smooth ganache.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 8 oz semisweet chocolate (for mousse)
- 8 oz semisweet chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F and grease a 9 by 13 inch pan.
- Melt the butter in a saucepan and remove from heat.
- Stir in the granulated sugar and brown sugar.
- Beat in the eggs one at a time.
- Stir in the vanilla.
- Mix flour, cocoa, and salt in a bowl.
- Fold dry mix into the chocolate mix until just blended.
- Pour batter into the prepared pan.
- Bake for 20 to 25 minutes and let cool.
- Melt the semisweet chocolate for the mousse and cool slightly.
- Whip the cream until stiff peaks form.
- Fold whipped cream into the cooled chocolate gently.
- Spread the mousse over the cooled brownies.
- Chill the brownies with mousse until it sets.
- Heat heavy cream for ganache until it simmers.
- Pour the hot cream over the ganache chocolate and let sit.
- Stir the ganache until smooth.
- Pour ganache over the mousse and chill until set.
- Cut into squares and serve.
Notes
For a lighter mousse, consider using Greek yogurt instead of some cream. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to one month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 30g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg
Keywords: brownies, mousse, chocolate dessert, easy dessert, chocolate mousse brownies