Chocolate Mousse Brownies

Why You’ll Love This Recipe

I love this recipe because it combines the best of both worlds: a dense, rich brownie base with a creamy, fluffy mousse layer—no eggs needed in the mousse—and it’s elegant enough for a special occasion yet simple enough for everyday baking

ingredients

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

Brownie layer

• All-purpose flour

• Cocoa powder (Dutch-processed preferred)

• Unsalted butter, melted

• Granulated sugar

• Eggs

• Vanilla extract

• Salt

• Optional: cornstarch or baking powder for structure

Mousse layer

• Semi‑sweet chocolate (chips or bar)

• Heavy whipping cream

• Optional marshmallows (for some versions)

• Optional gelatin (for firmer mousse)

Garnish (optional)

• Chocolate curls or shavings

• Cocoa powder dusting

directions

1. Bake the brownie base

   • Preheat your oven to 350 °F (175 °C). Line a 9×13″ or 9″ square pan with parchment

   • Mix flour, cocoa, salt (and baking powder/cornstarch if using).

   • In another bowl, combine melted butter and sugar, then beat in eggs one at a time and add vanilla. Fold in the dry ingredients until just blended .

   • Spread batter in the pan and bake 25–35 minutes, until edges are set but the center remains fudgy . Cool completely.

2. Make the chocolate mousse

   • Gently heat part of the cream (or a marshmallow/chocolate mix) to melt chocolate, then let cool slightly

   • Whip remaining cream to soft or stiff peaks, depending on your preferred texture .

   • Fold the cooled chocolate mixture into whipped cream until smooth and airy. If you’d like extra stability, stir in a bit of gelatin .

3. Assemble and chill

   • Spread mousse over the cooled brownies in an even layer.

   • Garnish with chocolate curls or a dusting of cocoa, if desired

   • Refrigerate at least 2 hours (up to overnight) to set the mousse before slicing

Servings and timing

I usually slice these into 12 brownies.

• Prep time: ~20–30 minutes

• Bake time: ~25–35 minutes

• Chill time: ~2 hours (or overnight)

• Total time: ~3 hours (mostly hands-off)

Variations

• Some versions use mini marshmallows melted into milk and chocolate for a quick mousse

• For firmer mousse, I sometimes whisk in a small amount of gelatin .

• I occasionally drizzle ganache on top or swirl with flavored mousse (like peanut butter or mint) for extra flair .

• Mini brownie bites? I make mousse brownie minis for gatherings—just adjust bake time to ~20 minutes

storage/reheating

I store leftover brownies in the fridge in an airtight container for 3–4 days .
They’re best served chilled. You can let them sit at room temperature for 10–15 minutes before eating allow the mousse to soften slightly.

FAQs

 Do I need eggs in the mousse?

No—many recipes skip eggs entirely, relying on whipped cream (and sometimes marshmallow) for mousse structure .

 Can I skip gelatin?

Absolutely! Omit gelatin for a softer mousse—just be aware it may spread when sliced. Gelatin gives added stability .

 Can I make these ahead?

Definitely. I bake the brownies one day, add the mousse, and chill overnight—they taste even better after nghỉêm.

 Why use Dutch‑processed cocoa?

It gives a deeper, less acidic flavor and richer color in the brownie base .

 Can I freeze them?

Yes, I freeze after mousse has set. Freeze in a single layer, then thaw in the fridge—texture remains great, but allow extra chill time.

Conclusion

These Chocolate Mousse Brownies are one of my go-to showstopper desserts—they’re rich, elegant, and surprisingly easy to make. The combination of fudgy brownies and luscious mousse always earns compliments, and I love that I can prepare them ahead. Whether for a casual treat or a special celebration, this recipe never disappoints.