why make this recipe
This Chocolate Mousse Brownies recipe gives you two textures in one: a dense brownie base and a light chocolate mousse on top. You get rich chocolate flavor and a smooth finish. If you enjoy layered chocolate treats, you might also like a different layered bar like slutty brownies with three layers for another party-style dessert.
introduction
This recipe makes a pan of brownies topped with chocolate mousse and a shiny ganache. It is not hard. You bake a simple brownie, add a whipped chocolate mousse, then pour warm ganache on top. For other quick chocolate baked ideas, check a short muffin option like 30-minute banana chocolate chip muffins.
how to make Chocolate Mousse Brownies
Ingredients :
- 1 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 1/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 oz semisweet chocolate, for mousse
- 2 oz semisweet chocolate, for ganache
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Melt the butter and chocolate together in a large saucepan over low heat, stirring until smooth. Remove from heat and stir in sugar.
- Whisk in eggs one at a time, then stir in vanilla.
- Add flour and salt, stirring until just combined.
- Pour the brownie batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow brownies to cool completely.
- For the mousse, melt 2 oz of chocolate in a bowl over simmering water. Whip cream to stiff peaks and fold in the melted chocolate. Pour mousse over the cooled brownies and chill for at least 2 hours.
- For the ganache, melt the remaining chocolate and pour over the mousse layer. Chill until set.
- Cut into squares and serve as desired.
Note: The mousse needs time to set. Chilling makes it easier to slice clean squares. If you want a slightly firmer mousse, chill longer.
Also try adapting step ideas from other simple chocolate recipes, such as this easy banana chocolate chip muffin method for mixing tips: easy banana chocolate chip muffins recipe.
how to serve Chocolate Mousse Brownies
Serve these brownies cold or slightly chilled so the mousse and ganache stay firm. Cut with a sharp knife and wipe the knife between cuts for neat edges. Add a dusting of cocoa or a few fresh berries on top for color. For a casual dessert plate, pair with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce similar to simple dessert pairings like easy banana chocolate chip muffins served warm.
how to store Chocolate Mousse Brownies
Store the brownies in an airtight container in the fridge. They keep well for up to 4 days. If you want to freeze, cut into squares and freeze in a single layer on a tray. Once frozen, stack in a freezer bag with parchment between layers for up to 1 month. Thaw in the fridge before serving.
tips to make Chocolate Mousse Brownies
- Use good semisweet chocolate for best flavor.
- Let the brownies cool fully before adding mousse so the mousse does not melt.
- Whip cream to stiff peaks for a stable mousse.
- Warm ganache slightly so it pours smooth but not too hot.
- If you need ingredient swaps, check other baked treat tips like pumpkin chocolate chip muffin ideas for spice balance: pumpkin chocolate chip muffins.
Serving Ideas (if any)
- Serve with vanilla ice cream.
- Add fresh raspberries or strawberries on top.
- Dust with powdered sugar or cocoa powder.
- Drizzle salted caramel for a sweet-salty contrast.
Final Thoughts
This recipe is great when you want a special dessert without a lot of fuss. The brownie base is simple and the mousse gives a light, silky top. Chill time is the main wait, but active work stays short.
FAQs
Q: Can I make the brownies a day ahead?
A: Yes. Bake the brownies and keep them wrapped. Add mousse and ganache the next day and chill.
Q: Can I use whipping cream substitute for the mousse?
A: Heavy cream gives the best texture. Substitutes may not whip or hold as well.
Q: Can I use milk chocolate instead of semisweet?
A: Yes, but the dessert will be sweeter and less intense. Adjust sugar if you like.
Q: How do I get clean slices?
A: Chill well, use a hot clean knife, and wipe the knife between cuts.
Q: Is this recipe freezer friendly?
A: Yes. Freeze cut pieces on a tray, then store in an airtight bag for up to 1 month.
Conclusion
For an easy reference of a similar layered chocolate dessert, see this detailed version of Chocolate Mousse Brownies on The Domestic Rebel. Another clear step-by-step take can be found at Love and Olive Oil.
Chocolate Mousse Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Melt the butter and chocolate together in a large saucepan over low heat, stirring until smooth. Remove from heat and stir in sugar.
- Whisk in eggs one at a time, then stir in vanilla.
- Add flour and salt, stirring until just combined.
- Pour the brownie batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow brownies to cool completely.
- For the mousse, melt 2 oz of chocolate in a bowl over simmering water. Whip cream to stiff peaks and fold in the melted chocolate.
- Pour mousse over the cooled brownies and chill for at least 2 hours.
- For the ganache, melt the remaining chocolate and pour over the mousse layer.
- Chill until set.
- Cut into squares and serve as desired.