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Chocolate Mousse Brownies

Indulge in Rich Chocolate Mousse Brownies for Every Sweet Tooth

Chocolate Mousse Brownies are a three-layer dessert pairing fudgy brownie and airy mousse that's perfect for gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1 cup Unsalted Butter Use coconut oil for a dairy-free version.
  • 1 cup Granulated Sugar Substitute with brown sugar for added depth.
  • 2 large Eggs Flax eggs work well as a vegan substitute.
  • 2 teaspoons Vanilla Extract Almond extract offers a unique twist.
  • 1 cup Unsweetened Cocoa Powder Try Dutch-process cocoa for a smoother taste.
  • 1 cup All-Purpose Flour Gluten-free flour blends are great alternatives.
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 teaspoon Baking Powder Helps achieve a lighter texture in the brownie layer.
For the Mousse Layer
  • 1 cup Heavy Whipping Cream Swap for whipped coconut cream for a dairy-free option.
  • 8 ounces Semisweet Chocolate Dark chocolate can elevate the flavor.
  • 1/4 cup Milk Any plant-based milk is a suitable replacement.
  • 1/4 cup Powdered Sugar Granulated sugar can work in a pinch.
For the Ganache
  • 1/2 cup Heavy Cream Coconut cream may also be used for a dairy-free option.
  • 8 ounces Semisweet Chocolate Variations like dark chocolate can intensify the richness.

Equipment

  • mixing bowl
  • Baking pan
  • saucepan
  • Whisk
  • spatula
  • Refrigerator

Method
 

Step-by-Step Instructions for Chocolate Mousse Brownies
  1. Preheat your oven to 350°F (175°C). Melt unsalted butter and combine it with granulated sugar. Mix in the eggs and vanilla extract, whisking until smooth. Fold in cocoa powder, flour, salt, and baking powder until just combined.
  2. Line an 8x8-inch baking pan with parchment paper. Pour the brownie batter, spreading evenly. Bake for about 20 minutes; cool completely before adding mousse.
  3. Warm the milk until steaming but not boiling, then pour it over chopped semisweet chocolate. Stir until melted and smooth. Let cool to room temperature.
  4. Whip heavy cream with powdered sugar until soft peaks form, about 2-3 minutes. Gently fold in the cooled chocolate mixture.
  5. Heat heavy cream until steaming, pour it over chopped semisweet chocolate and stir until silky and smooth.
  6. Spread chocolate mousse over cooled brownies, then pour ganache evenly on top. Cover and refrigerate for at least 1 hour.
  7. Slice chilled brownies with a warm knife and serve alongside powdered sugar or fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

For best results, ensure melted chocolate isn’t too cool when folding into whipped cream, and rotate the baking pan for even baking.

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