Chocolate Mousse Brownies

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A luscious layer of creamy chocolate mousse atop a rich, fudgy brownie, crowned with a blanket of whipped cream and glossy ganache. These Chocolate Mousse Brownies are pure indulgence, combining multiple textures and depths of cocoa into one unforgettable bite. Whether for a dinner party, holiday spread, or a midnight chocolate craving, this dessert delivers on every level.

Each layer plays a role: the base brownie gives structure and chewy decadence, the mousse adds a silky richness, and the whipped topping brings balance. Finished with a sleek ganache and dusting of cocoa, they look as good as they taste. If you’re aiming to impress or just need a new favorite treat, these brownies will quickly earn a top spot in your recipe box.

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What Kind of Chocolate Should I Use?

For the most luxurious flavor, use high-quality dark chocolate for both the mousse and ganache. A semi-sweet or bittersweet bar (around 60-70% cacao) melts smoothly and offers the perfect balance of rich and sweet. Avoid using chocolate chips for the mousse or ganache—they often contain stabilizers that can affect texture.

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Ingredients for the Chocolate Mousse Brownies

Brownie Base:

• Unsalted Butter: Adds moisture and richness to the brownie layer.
• Granulated Sugar: Provides sweetness and a crisp edge.
• Eggs: Help bind the mixture and create a fudgy texture.
• Vanilla Extract: Enhances the chocolate flavor.
• Cocoa Powder: A punch of chocolate flavor without extra moisture.
• All-Purpose Flour: For structure and density.
• Salt: Balances the sweetness and deepens flavor.

Chocolate Mousse:

• Heavy Cream: Whipped into stiff peaks for airy volume.
• Bittersweet Chocolate: The hero of the mousse for deep chocolate taste.
• Powdered Sugar: Adds gentle sweetness to the cream.

Whipped Cream Layer:

• Heavy Whipping Cream: Gives height and a light finish.
• Powdered Sugar: Stabilizes the cream and enhances flavor.
• Vanilla Extract: Adds subtle warmth to the topping.

Ganache Topping:

• Heavy Cream: For smooth, pourable consistency.
• Semi-Sweet Chocolate: Melts into a shiny, decadent glaze.

Toppings (Optional):

• Cocoa Powder: For a velvety finish.
• Chocolate Shavings or Curls: Adds texture and visual appeal.

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How To Make the Chocolate Mousse Brownies

Step 1: Bake the Brownie Base

Preheat your oven to 350°F (175°C). Line a square baking pan with parchment paper. In a large bowl, melt the butter and whisk in the sugar until glossy. Beat in eggs one at a time, followed by vanilla. Sift in the cocoa powder, flour, and salt. Mix until just combined. Spread evenly in the prepared pan and bake for 20-25 minutes. Let it cool completely before layering.

Step 2: Prepare the Chocolate Mousse

Melt bittersweet chocolate and let it cool slightly. Whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the cooled chocolate into the whipped cream until smooth. Spread this mousse over the cooled brownie layer and refrigerate for at least 1 hour.

Step 3: Add the Whipped Cream Layer

Whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread gently over the chilled mousse layer. Return to the fridge while you prepare the ganache.

Step 4: Pour the Ganache Topping

Heat the heavy cream until steaming (not boiling), then pour over chopped semi-sweet chocolate. Let sit 1-2 minutes, then stir until smooth and glossy. Cool slightly and pour evenly over the whipped cream layer. Smooth the top and refrigerate until fully set, at least 2 hours.

Step 5: Garnish and Serve

Dust with cocoa powder and top with chocolate curls or shavings before slicing into squares. For clean cuts, use a warm knife and wipe between slices.

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Serving and Storing Chocolate Mousse Brownies

These brownies are best served chilled for clean layers and firm textures. Use a sharp knife dipped in warm water to cut through all the layers smoothly. They make a stunning finish for dinner parties or celebrations.

Store leftovers covered in the refrigerator for up to 4 days. If you want to make them ahead, prepare the brownie base and mousse layer a day in advance, then add whipped cream and ganache the next morning.

They also freeze beautifully—wrap individual pieces in plastic wrap and freeze for up to one month. Just thaw overnight in the fridge before serving.

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Frequently Asked Questions

Can I use milk chocolate instead of dark?

You can, but the mousse and ganache will be significantly sweeter. Dark or bittersweet chocolate gives better balance in this rich dessert.

How can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Ensure your chocolate and cocoa are certified gluten-free as well.

Can I skip the whipped cream layer?

Yes, but it adds a lovely light contrast to the dense mousse. If skipped, you can double the mousse or keep it simple with just ganache.

How do I prevent the brownie layer from being too hard when chilled?

Don’t overbake it, and consider pulling it out of the oven when a few moist crumbs still cling to a toothpick. Let it reach room temperature slightly before serving.

Is this safe to sit out at room temperature?

For short periods (1-2 hours), yes. But since it includes whipped cream and mousse, it’s best kept chilled as long as possible.

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Want More Dessert Ideas with Layers?

If these Chocolate Mousse Brownies hit the spot, try these other layered treats next:

• Layered Chocolate Chip Cookie Bars – chewy, gooey, and stacked with flavor.
• Tiramisu Icebox Cake – creamy layers of coffee-soaked cookies and mascarpone.
• Caramel Pretzel Brownie Bars – salty-sweet crunch meets fudgy richness.
• Peanut Butter Chocolate Cheesecake Bites – mini bites, big bold taste.
• S’mores Fudge Bars – graham, marshmallow, and melted chocolate in every bite.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a flavored liqueur to the mousse? Try a mint ganache topping?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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