Why Make This Recipe
Chocolate Mousse Brownies are a delightful treat that combines two beloved desserts into one. The rich, chocolatey brownies serve as the perfect base for a light, airy mousse. This dessert is not only indulgent but also visually impressive, making it great for any occasion. If you love chocolate, you will certainly enjoy these brownies topped with a creamy mousse.
How to Make Chocolate Mousse Brownies
Ingredients:
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/2 cup chocolate ganache for topping
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- In a saucepan, melt the butter over medium heat. Once melted, remove it from the heat and stir in the sugar, eggs, and vanilla extract.
- Beat in the cocoa powder, flour, salt, and baking powder. Mix until smooth and spread it evenly into the greased pan.
- Bake for 20-25 minutes or until the brownies are set. Let them cool completely in the pan.
- To prepare the mousse, heat the heavy cream in a saucepan until it just begins to boil. Pour this hot cream over the chopped semisweet chocolate. Wait a few minutes, then stir until the chocolate has melted and is smooth.
- Allow the chocolate mixture to cool slightly. Then, fold in whipped cream until everything is well combined.
- Pour the mousse over the cooled brownies and spread it evenly on top.
- Refrigerate the brownies for at least 2 hours to set the mousse.
- Before serving, top with chocolate ganache for an extra layer of chocolate goodness.
- Cut into squares and enjoy!
How to Serve Chocolate Mousse Brownies
These brownies are best served chilled. You can serve them plain or add a dollop of whipped cream or a sprinkle of cocoa powder. They will look great on a dessert platter or as part of a dessert buffet. Enjoy them at parties, family gatherings, or just as a special treat at home.
How to Store Chocolate Mousse Brownies
To store Chocolate Mousse Brownies, keep them covered in the refrigerator. This will keep the mousse fresh and prevent it from absorbing other odors. They can be stored for up to 3 days. If you want to keep them longer, consider freezing the brownies before adding the mousse. Thaw in the refrigerator before serving.
Tips to Make Chocolate Mousse Brownies
- Make sure the brownies are completely cool before adding the mousse to prevent it from melting.
- You can use different types of chocolate for the mousse, such as dark or milk chocolate, to change the flavor profile.
- For a festive touch, add some chocolate shavings or fresh berries on top of the ganache.
Variation
You can add nuts like walnuts or pecans to the brownie batter for extra crunch. Another variation could include using flavored extracts, like almond or coffee, to enhance the brownies’ taste.
Troubleshooting & Quick Fixes
Brownies turned out dry: They were likely overbaked. Next time, start checking at 18–20 minutes and remove when the center is just set. A light, moist crumb is perfect.
Mousse looks grainy or seized: The chocolate was too hot or came into contact with water. Let the cream-chocolate mixture sit 2–3 minutes before stirring, then mix gently until smooth. If grainy, whisk in 1–2 teaspoons of warm cream to bring it back.
Mousse isn’t setting: The base may have been warm, or the ratio got loosened. Chill the pan an extra 1–2 hours. If still soft, refrigerate 20 minutes more and top with ganache only after it firms up.
Ganache too thick to spread: Warm it in short 5–10 second bursts, stirring between each, until glossy and pourable.
Layers separating when slicing: The brownies weren’t fully cooled before adding mousse or the mousse wasn’t fully chilled. Next time, cool brownies completely and chill the mousse layer at least 2 hours before topping and slicing.
Messy slices: Dip a sharp knife in hot water, wipe dry, and make decisive cuts. Clean and re-warm the knife between slices for neat edges.
FAQs
Q: CAN I MAKE THESE BROWNIES A DAY IN ADVANCE?
A: Yes, these brownies are perfect for making ahead. Bake the brownie base, cool completely, then add the mousse, cover, and refrigerate overnight so the layers set cleanly. If you’re topping with ganache, add it the next day for the shiniest finish. Keep the pan tightly covered to prevent the mousse from picking up fridge odors. For the neatest slices, chill at least 8 hours and cut with a hot, dry knife. Leftovers keep well for up to 3 days in the refrigerator.
Q: CAN I USE A DIFFERENT SIZE BAKING PAN?
A: You can, but you’ll need to adjust the bake time and expect different layer thickness. An 8×8 inch pan will produce slightly thicker brownies; start checking doneness around 22 minutes. A 9×13 inch pan will yield thinner brownies; begin checking at 15–18 minutes and watch closely to avoid overbaking. Metal pans usually bake faster and give crisper edges than glass; if using glass, your brownies may need a few extra minutes. Whatever pan you choose, line it with parchment for easy lift-out and ensure the brownie base is fully cool before adding mousse.
Q: WHAT CAN I DO IF MY MOUSSE IS TOO THICK?
A: If the mousse feels stiff, gently fold in a tablespoon of lightly warmed cream (or softly whipped cream) at a time until it loosens to a silky, spreadable texture. Make sure the chocolate mixture is only slightly warm—not hot—before folding in the whipped cream, or it can tighten up quickly. Use a light hand and a rubber spatula to fold; overmixing can deflate the mousse and make it dense. If it firms up while you work, let it sit at room temperature for 5 minutes and fold again. Once smoothed over the brownie base, chill to set before adding the ganache.
Chocolate Mousse Brownies
Ingredients
Brownie Base
- 1/2 cup butter Melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Mousse Topping
- 1 cup heavy cream For heating
- 8 ounces semisweet chocolate, chopped
- 1/2 cup chocolate ganache for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan.
- In a saucepan, melt the butter over medium heat. Once melted, remove it from the heat and stir in the sugar, eggs, and vanilla extract.
- Beat in the cocoa powder, flour, salt, and baking powder. Mix until smooth and spread it evenly into the greased pan.
- Bake for 20-25 minutes or until the brownies are set. Let them cool completely in the pan.
Mousse Preparation
- To prepare the mousse, heat the heavy cream in a saucepan until it just begins to boil.
- Pour this hot cream over the chopped semisweet chocolate. Wait a few minutes, then stir until the chocolate has melted and is smooth.
- Allow the chocolate mixture to cool slightly. Then, fold in whipped cream until everything is well combined.
- Pour the mousse over the cooled brownies and spread it evenly on top.
- Refrigerate the brownies for at least 2 hours to set the mousse.
- Before serving, top with chocolate ganache for an extra layer of chocolate goodness.
- Cut into squares and enjoy!