Description
These Fudgy Chocolate Mousse Brownies with Creamy Layers are the ultimate layered dessert—featuring a rich, chewy brownie base topped with a light, airy chocolate mousse. Perfect for holidays, celebrations, or anytime you crave a decadent, make-ahead chocolate treat.
Ingredients
For the Brownie Layer:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Semi-sweet chocolate chips or chunks
For the Chocolate Mousse Layer:
- Heavy cream
- Semi-sweet or dark chocolate, chopped
- Powdered sugar
- Vanilla extract
- Optional: Pinch of espresso powder for richer chocolate flavor
Instructions
Make the Brownies:
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Melt butter in a saucepan, then stir in both sugars until combined.
- Remove from heat. Whisk in eggs and vanilla.
- Stir in flour, cocoa powder, and salt until just combined. Fold in chocolate chips.
- Pour batter into prepared pan and bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
- Let brownies cool completely before adding mousse layer.
Make the Mousse:
- Melt chopped chocolate in a heatproof bowl over simmering water (or microwave in bursts), then let cool slightly.
- In a separate bowl, whip cold heavy cream with powdered sugar and vanilla to soft peaks.
- Gently fold melted chocolate into whipped cream in batches until fully combined and smooth.
- Spread mousse evenly over cooled brownies.
- Chill for at least 2 hours until set. Slice and serve cold.
Notes
- Mint twist: Add a few drops of peppermint extract to the mousse.
- Peanut butter swirl: Swirl in peanut butter to the brownie batter.
- Espresso boost: Mix espresso powder into the brownie batter.
- White chocolate mousse: Swap dark chocolate for white chocolate.
- Nutty texture: Stir in chopped nuts to the brownie layer.
- Storage: Store in the fridge for up to 5 days or freeze individually for up to 1 month. Serve chilled for best texture.
