Chocolate Mousse Brownies: A Cozy Indulgence to Share
As the leaves turn golden and the air takes on that crisp autumn bite, there’s nothing quite like a warm, sweet treat to wrap your hands around. I always remember Sundays at my grandma’s house when she would whip up a batch of decadently fudgy brownies—her kitchen filled with the comforting aroma of melted chocolate and sugar. This Chocolate Mousse Brownies recipe takes those cherished memories and elevates them to creamy, dreamy heights. The blend of rich brownie and light, airy mousse creates a cozy dessert that’s perfect for any occasion, whether you’re entertaining friends or enjoying a quiet evening at home. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Decadent Layers: Combining a fudgy brownie base with a luscious chocolate mousse makes for a dessert that’s perfect for chocolate lovers.
- Quick and Easy: With simple, everyday ingredients, you can whip this up with ease, making it the perfect choice for an easy weeknight dessert.
- Family-Friendly: This delightful treat is loved by both kids and adults, making it an ideal addition to family gatherings or birthday parties.
- Make-Ahead Option: These brownies can be made ahead of time, giving you the flexibility to prepare them for busy weeks or special occasions.
- Versatile Toppings: Customize your brownies with your favorite garnishes, from fresh berries to whipped cream, for an extra touch of elegance.
Ingredients You’ll Need for Chocolate Mousse Brownies
Brownie Layer:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
Chocolate Mousse Layer:
- 1 cup (170 g) semisweet chocolate, chopped
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Shaved chocolate, cocoa powder, or fresh berries
How to Make Chocolate Mousse Brownies
- Preheat your oven to 325°F (165°C) and line a 9×9-inch pan with parchment paper, allowing some to hang over the edges—this will help you lift the brownies out later.
- In a medium bowl, whisk the melted butter and granulated sugar together until the mixture is glossy and smooth.
- Add the eggs and vanilla extract, whisking for 30 to 45 seconds until well combined and slightly frothy.
- Gently stir in the cocoa powder and salt, mixing until you have a smooth batter.
- Carefully fold in the flour until just combined; be careful not to overmix!
- Spread the brownie batter evenly in the prepared pan, ensuring it fills the corners.
- Bake in your preheated oven for 25 to 30 minutes, until the edges are set but the center remains slightly soft. Allow the brownies to cool completely in the pan before adding the mousse layer.
Fun Ways to Customize It
- Nutty Goodness: Fold in some chopped walnuts or pecans into the brownie batter for a satisfying crunch.
- Flavor Infusions: Add a splash of espresso to the brownie mix for an indulgent mocha flavor.
- Zesty Twists: Try grating a bit of orange zest into the chocolate mousse for a fresh, citrusy note.
- Seasonal Delights: During the Holidays, sprinkle in some peppermint extract for a festive touch.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: The brownie base can be prepared one day ahead and stored in the refrigerator, making it easy to layer on the mousse when you’re ready.
- Cutting Tips: For clean slices, use a sharp knife fitted with a warm, damp cloth to clean the blade between cuts.
- Whip It Right: Make sure the heavy whipping cream is very cold; it will whip up better and hold its shape for the mousse.
- Storage Secrets: Store any leftovers in an airtight container in the fridge for up to 4 days for the freshest taste.
Nutrition Information per Serving
- Serving Size: 1/16 of the recipe
- Calories: 220
- Carbs: 24 g
- Sugar: 16 g
- Fat: 12 g
- Protein: 3 g
- Sodium: 85 mg
Frequently Asked Questions
- Can I make this ahead? Yes! The brownies can be made a day in advance and stored in the fridge until you’re ready to add the mousse.
- Can I use different ingredients? Absolutely! Feel free to substitute semi-sweet chocolate with dark or milk chocolate according to your taste.
- How do I store leftovers? Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- How long does it last? This dessert is best enjoyed within 3-4 days for the best texture and flavor.
Final Thoughts
These Chocolate Mousse Brownies are more than just a dessert; they’re a slice of nostalgia wrapped in chocolatey goodness. The warm, rich brownie pairs perfectly with the light, airy mousse, making it an indulgent treat you’ll reach for time and again. Be sure to save this recipe to your Pinterest board so it’s ready whenever you need a cozy treat to brighten your day or impress your guests! Enjoy this sweet journey back to simpler times and delicious bites!
Chocolate Mousse Brownies
Ingredients
Brownie Layer
- ½ cup ½ cup (115 g) unsalted butter, melted
- 1 cup 1 cup (200 g) granulated sugar
- 2 large 2 large eggs, room temperature
- 1 tsp 1 tsp vanilla extract
- ½ cup ½ cup (50 g) unsweetened cocoa powder
- ½ tsp ½ tsp salt
- ½ cup ½ cup (65 g) all-purpose flour
Chocolate Mousse Layer
- 1 cup 1 cup (170 g) semisweet chocolate, chopped
- 1 cup 1 cup (240 ml) heavy whipping cream, cold
- 2 tbsp 2 tbsp powdered sugar
- 1 tsp 1 tsp vanilla extract
Optional Garnish
- Shaved chocolate, cocoa powder, or fresh berries Customize your brownies with your favorite garnishes.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and line a 9×9-inch pan with parchment paper, allowing some to hang over the edges.
- In a medium bowl, whisk the melted butter and granulated sugar together until glossy and smooth.
- Add the eggs and vanilla extract, whisking for 30 to 45 seconds until well combined and slightly frothy.
- Gently stir in the cocoa powder and salt until you have a smooth batter.
- Carefully fold in the flour until just combined; be careful not to overmix.
- Spread the brownie batter evenly in the prepared pan.
Baking
- Bake in your preheated oven for 25 to 30 minutes, until the edges are set but the center remains slightly soft.
- Allow the brownies to cool completely in the pan before adding the mousse layer.
Mousse Layer
- In a bowl, melt the semisweet chocolate and allow it to cool slightly.
- In another bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until well combined.
- Spread the mousse layer over the cooled brownie base and refrigerate until set.
