Introduction

Chocolate Mousse Brownies combine the rich, fudgy texture of classic brownies with a light and airy chocolate mousse topping. This dessert is perfect for those who crave intense chocolate flavor with a delicate finish.

A square chocolate dessert with four clear layers sits on a white plate with a subtle golden rim, placed on a white marbled surface. The bottom layer is a dark, moist-looking chocolate cake, followed by a thick middle layer of light, smooth chocolate mousse. Above this is a thin, glossy layer of solid chocolate ganache, topped by five evenly spaced swirls of creamy chocolate frosting decorated with small dark chocolate shavings. Some chocolate bits are scattered gently near the dessert on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1 ½ cups heavy whipping cream
8 oz semi-sweet chocolate, chopped
3 large egg whites
¼ cup granulated sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan with parchment paper.
Step 2: Melt the butter in a saucepan over low heat. Remove from heat and stir in the granulated sugar until combined.
Step 3: Add the eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold this into the wet mixture until just combined.
Step 5: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let brownies cool completely.
Step 6: To make the mousse, chop the semi-sweet chocolate and place it in a heatproof bowl.
Step 7: Heat ¾ cup of the heavy whipping cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and let sit for 2 minutes, then stir until smooth. Allow to cool slightly.
Step 8: In a clean bowl, whip the remaining ¾ cup of heavy cream to soft peaks and set aside.
Step 9: In another large bowl, beat the egg whites until foamy, then gradually add ¼ cup sugar and continue beating until stiff peaks form.
Step 10: Gently fold the melted chocolate mixture into the whipped cream, then carefully fold in the egg whites and 1 teaspoon vanilla extract until fully combined.
Step 11: Spread the chocolate mousse evenly over the cooled brownies. Refrigerate for at least 2 hours or until mousse is set before serving.

Tips & Variations

For a deeper chocolate flavor, use dark chocolate instead of semi-sweet in the mousse.
Add a pinch of espresso powder to the brownie batter to intensify the chocolate taste.
Ensure egg whites are beaten stiff but not dry to keep the mousse light and airy.
For a festive touch, sprinkle chopped nuts or chocolate shavings on top of the mousse before chilling.

Storage

Store chocolate mousse brownies in an airtight container in the refrigerator for up to 3 days. Reheat the brownies alone gently if desired, but serve the mousse chilled for best texture and flavor.

How to Serve

A square piece of chocolate dessert with three clear layers sits on a white plate with a thin brown rim on a white marbled surface. The bottom layer is a dark, dense chocolate cake. Above it is a thick, smooth, light chocolate mousse layer. The top layer is a glossy, dark chocolate ganache. On the ganache, there are five swirls of light chocolate whipped cream spaced evenly, each topped with small, dark chocolate shavings scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought brownie mix for the base?

Yes, you can use your preferred brownie mix to save time. Just prepare and bake according to the package instructions, then top with the homemade mousse.

Is it safe to use raw egg whites in the mousse?

Using fresh, high-quality eggs and consuming the mousse within a few days is generally safe. If concerned, you can use pasteurized egg whites or seek recipes that cook the egg whites.

Chocolate Mousse Brownies Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

These Chocolate Mousse Brownies combine a rich, fudgy brownie base with a light and airy chocolate mousse topping. Perfect for chocolate lovers looking for a decadent dessert that balances dense and creamy textures.

Author: Bella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Brownies:

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder

For the Chocolate Mousse:

1 ½ cups heavy whipping cream
8 oz semi-sweet chocolate, chopped
3 large egg whites
¼ cup granulated sugar
1 teaspoon vanilla extract

Instructions

Prepare Brownie Batter: Preheat your oven to 350°F (175°C). Melt the unsalted butter completely in a saucepan or microwave. In a mixing bowl, combine the melted butter and granulated sugar, stirring well. Beat in the eggs one at a time, then add the vanilla extract. In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the wet ingredients until well combined to form the brownie batter.
Bake Brownies: Pour the brownie batter into a greased or parchment-lined 9×13 inch baking pan. Smooth the top evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Remove from oven and allow to cool completely.
Make Chocolate Mousse – Melt Chocolate: In a heatproof bowl, melt the chopped semi-sweet chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Set aside to slightly cool.
Whip Egg Whites: Using a clean bowl and beaters, whip the egg whites until soft peaks form. Gradually add the ¼ cup sugar while continuing to whip until stiff glossy peaks form. Set aside.
Whip Heavy Cream: In a separate bowl, whip the heavy whipping cream with the vanilla extract until medium to stiff peaks form.
Combine Mousse Ingredients: Gently fold the melted chocolate into the whipped cream until mostly combined. Then gently fold in the whipped egg whites, taking care not to deflate the mixture, until the mousse is smooth and fluffy.
Top Brownies with Mousse: Spread the chocolate mousse evenly over the cooled brownie layer with a spatula. Refrigerate for at least 2 hours or until the mousse is set.
Serve: Cut into squares and serve chilled. Enjoy your decadent layered Chocolate Mousse Brownies!

Notes

Ensure the brownies are fully cooled before spreading the mousse to prevent melting.
For best results, use high-quality semi-sweet chocolate for the mousse.
Egg whites must be whipped to stiff peaks to give the mousse a light texture.
These brownies can be stored in the refrigerator for up to 3 days.
Allow brownies to come to room temperature briefly before serving for optimal flavor.

Keywords: chocolate mousse brownies, chocolate brownies, mousse topping, chocolate dessert, layered brownies