For a dessert that combines the best of both worlds—rich, fudgy brownies and fluffy, creamy mousse—this Chocolate Mousse Brownies recipe is the ultimate indulgence. The decadent brownie base is topped with a silky chocolate mousse and finished off with a glossy ganache, making every bite an irresistible treat. This dessert is perfect for special occasions or whenever you crave a luxurious chocolate fix.

Why You’ll Love This Recipe

Chocolate Mousse Brownies are the perfect balance of textures and flavors. The dense, fudgy brownie layer provides a solid foundation for the light, airy mousse that melts in your mouth. The ganache topping adds a smooth, rich finish to the entire dessert. This recipe is a chocolate lover’s dream, and it’s impressive enough to serve at dinner parties or gatherings. With just a few steps, you’ll have a showstopping dessert that will delight your taste buds.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Brownie Base

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 extract until smooth.
Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth it out with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.

Step 2: Prepare the Chocolate Mousse

Heat the milk in a small saucepan until just steaming (but not boiling). Pour the hot milk 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. Allow the mixture to 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. Be 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 fully set.

Step 3: Top with Ganache

Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
Stir the mixture until it becomes 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.

Servings and Timing

Servings: Makes 9-12 servings, depending on portion size
Prep time: 25 minutes
Cook time: 20-25 minutes (for the brownie base)
Chill time: 3 hours (2 hours for the mousse and 1 hour for the ganache)
Total time: 3.5-4 hours

Variations

Flavored Mousse: Add a teaspoon of vanilla, coffee, or orange extract to the mousse for a unique flavor twist.
Nutty Brownie Base: Stir in chopped nuts, like walnuts or pecans, into the brownie batter for extra crunch and flavor.
Dark Chocolate Ganache: For a more intense chocolate flavor, use dark chocolate for the ganache topping.
Layered Brownies: Instead of spreading the mousse on top of the entire brownie base, you can layer it between two brownie layers for a decadent treat.

Storage/Reheating

Storage: Store the brownies in an airtight container in the refrigerator for up to 4-5 days. The mousse and ganache will keep them fresh and moist.
Reheating: If you prefer to eat them warm, microwave a portion for 10-15 seconds. However, these brownies are best enjoyed chilled, as the mousse sets beautifully when kept in the fridge.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can use milk chocolate for a sweeter flavor. However, it will make the mousse and ganache a bit sweeter than using semisweet chocolate.

How do I know when the brownies are done baking?

The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake them, as they will continue to cook slightly as they cool.

Can I freeze these brownies?

Yes, you can freeze the brownies. Wrap them tightly in plastic wrap and foil, then store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Can I make the mousse ahead of time?

Yes, the mousse can be made a day in advance. Just be sure to store it covered in the fridge until you are ready to spread it over the brownie base.

Can I use a different size baking pan for the brownie base?

If you use a different-sized pan, the baking time may need to be adjusted. A larger pan will result in thinner brownies, while a smaller pan will require longer baking time. Keep an eye on the brownies as they bake.

How can I make the ganache glossy?

Make sure the heavy cream is simmering before pouring it over the chopped chocolate. This ensures that the ganache is smooth and glossy once mixed.

Can I skip the ganache topping?

If you prefer a lighter version, you can skip the ganache and just stick with the brownie and mousse layers. However, the ganache adds a luxurious finish to the dessert.

How do I prevent the mousse from deflating when mixing?

Be sure to fold the cooled chocolate mixture gently into the whipped cream to maintain the light and airy texture of the mousse.

Can I make these brownies without a parchment paper lining?

You can, but using parchment paper makes it easier to remove the brownies from the pan and slice them neatly. If you skip it, be sure to grease the pan well.

Can I serve this dessert at room temperature?

While you can serve it at room temperature, the mousse and ganache will hold their best texture when chilled, so it’s recommended to refrigerate it until serving.

Chocolate Mousse Brownies Recipe

Conclusion

Chocolate Mousse Brownies combine the best of both chocolate worlds—dense, fudgy brownies with rich, creamy mousse and a decadent ganache topping. This recipe is perfect for chocolate lovers who enjoy a variety of textures in their desserts. Whether you’re serving these for a special occasion or enjoying them as a personal treat, they are sure to satisfy every chocolate craving!

Chocolate Mousse Brownies Recipe

Why You’ll Love This Recipe

Ingredients