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Chocolate Mousse Brownies

These Chocolate Mousse Brownies feature a fudgy base topped with a light, airy mousse and a glossy chocolate finish, making them the perfect crowd-pleaser dessert.
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Prep Time 30 minutes
Cook Time 26 minutes
Total Time 1 hour 30 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup Unsalted butter For a fudge-forward texture and rich flavor.
  • 1 cup Granulated sugar For the brownie base.
  • 2 large Eggs Bring structure and that shiny top. Use room temperature.
  • 1/2 cup Cocoa powder Natural or Dutch-process cocoa for depth.
  • 1 cup All-purpose flour Just enough to hold it together.
  • 1/4 teaspoon Salt Boosts chocolate flavor.
  • 1 teaspoon Espresso powder Optional, for a depth in flavor.
Chocolate Mousse
  • 1 cup Heavy cream Must be cold for whipping.
  • 1/2 cup Powdered sugar Gently sweetens the mousse.
  • 6 ounces Melted chocolate Semisweet or dark, your choice.
  • 3 tablespoons Cream cheese or mascarpone Optional for stabilizing the mousse.
Chocolate Ganache
  • 1/2 cup Chocolate (semisweet or dark) For the glossy finish.
  • 1/4 cup Heavy cream To warm and pour over chocolate.

Method
 

Make the Brownie Base
  1. Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square pan with parchment and lightly grease the sides.
  2. Melt butter and chocolate together in a heat-safe bowl set over barely simmering water, or use the microwave in short bursts.
  3. Stir in sugar until glossy, then whisk in eggs one at a time until smooth.
  4. Add cocoa, a pinch of salt, and espresso powder. Fold in flour just until combined.
  5. Spread into your prepared pan.
  6. Bake for 20 to 26 minutes. The edges should be set, and the center should be just barely done. Cool completely.
Whip the Chocolate Mousse
  1. Whip cold heavy cream with powdered sugar until soft peaks form.
  2. Fold in melted and cooled chocolate gently, and cream cheese or mascarpone if using.
Layer and Chill
  1. Spread the mousse over the cooled brownie base and smooth the top.
  2. Chill for at least 60 to 90 minutes until the mousse firms up.
Finish and Serve
  1. For a glossy finish, make ganache by warming cream and pouring it over chopped chocolate. Let sit, then stir until smooth.
  2. Cool slightly, then spread a thin layer over the mousse and chill again for 20 to 30 minutes.
  3. Lift the brownies out by the parchment and slice with a warm knife, wiping between cuts.

Notes

These brownies keep well in the fridge for 4 to 5 days. Store covered. You can freeze them; chill until firm, slice, and freeze pieces. Thaw in the fridge before serving for best texture.