Chocolate Mousse Brownies are creamy, indulgent and loaded with chocolate, making them the perfect dessert.
Chocolate Mousse Brownies
These Chocolate Mousse Brownies are one of the BEST brownies I have ever made. The brownie layer is amazing, it is soft, it is chocolaty, perfectly baked, with the right level of chewiness. The brownies are topped with a light, airy and creamy milk chocolate mousse, that balances the chocolaty brownies, that melts in your mouth!
The chocolate flavor is very subtle, almost like an introduction, so you are ready for the chocolate overload that will happen with your next bite. This is such an elegant dessert, it takes regular brownies to a whole new level.
Why You’ll Love This Recipe:
- It is rich and chocolaty and is a show stopper dessert.
- Easy to find ingredients and minimum prep work and dishes to clean.
- Perfect for brunch parties and for bigger crowds.
- Easy to transport if you have to take them to a brunch party.
- Can be made 1 or 2 days in advance so you don’t have to worry about the last-minute dessert.
What is a brownie?
A chocolate dessert that is usually square, but can come in a variety of forms. The texture is either fudgy or cakey and it may include nuts, sprinkles or chocolate chips.
Why are my brownies NOT Fudgy?
To make the most amazing, melt in your mouth fudgy brownies you have to make sure that the fat-to-flour ratio is higher. If you use more flour, the end result will be more cake-like in texture.
In that case, to obtain a fudgier texture, use more butter, oil or chocolate. The amount of sugar and eggs does not change whether you’re going fudgy or cakey.
How do you know when fudgy brownies are done?
Use a toothpick or skewer to test for doneness. For fudgier brownies, look for some crumbs stuck to the toothpick. For a cakey texture, the toothpick should come out clean.
How Long Will Chocolate Mousse Brownies Stay Fresh?
They can be stored wrapped in plastic wrap at room temperature for about 4-5 days.
This recipe also freezes well, except the mousse layer. You can prepare the bottom layer, freeze and thaw when ready to use.
To freeze, cool the brownies completely and fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 month. Defrost before serving.
More Brownie Recipes:
- Pomegranate Mousse Brownies
- Peanut Butter Mousse Brownies
- Red Velvet Creme Brulee Brownies
- Slutty Cheesecake Brownies
Tools/Ingredients used to make Chocolate Mousse Brownies:
- Non-Stick Baking Pan – I use it for many recipes, brownies, fudge and blondies, the quality is great and it will last you a long time.
- Unsweetened Cocoa Powder – delicious flavor, it will make any chocolate dessert amazing.
- Parchment Paper – a kitchen staple, it just makes life so much easier with its non-stick magical powers.
- When baking the brownie layer, make sure you do not over bake it. A toothpick inserted into the center should come out with some crumbs stuck to it.
- If you insert a toothpick into the hot brownies and it comes out clean, it means that you over-baked them and they will become tough and crumble when cooled.
- Make sure you cool the brownie layer well before adding the mousse layer.
- Plan in advance as these need to be well refrigerated before being sliced and served, for the mousse layer to fully settle.
Prep time: 30 minutes Cook time: 50 minutes Total time: 1 hr 20 mins
For the Brownie Layer:
- 2 tablespoons Softened butter (for greasing the pan)
- 4 large eggs
- 2 cups sugar
- 8 ounces melted butter (2 sticks)
- 1 1/4 cups cocoa powder (sifted)
- 1 teaspoon vanilla extract
- 1/3 cup flour (sifted)
- 1/2 teaspoon kosher salt
For Chocolate Mousse:
- 10 ounces milk chocolate (finely chopped)
- 2 1/2 cups whipping cream (chilled)
- 7 grams gelatin
- 2 tablespoons water
For the Brownie Layer:
- Preheat oven to 325 degrees F.
Place parchment paper in a 13x9 inches pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.
- In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
Pour the batter into the pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached. I find that 25-30 minutes in my oven for this recipe is perfect timing.
- When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.
For Chocolate Mousse:
- Bring a pot of water to boil, place chocolate in a heatproof bowl and melt over the pot of simmering water. When melted, remove from heat and set aside.
- In a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
- In the meantime, in a sauce pan, bring 1/2 cup of cream to a boil. Add the gelatin mixture to the cream, stir to fully incorporate the gelatin. Remove from heat.
- Pour about half of the cream mixture into the chocolate and whisk quickly, add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.
- In the bowl of a stand mixer fitted with the wire attachment, place the remaining 2 cups of cream and whisk until soft peaks form.
- When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
- Pour on top of the completely cooled brownie pan and level the top layer. Place in the fridge overnight, or for at least 6 hours.
- Before serving, remove from the fridge, lift the mousse brownies from the pan using the parchment paper edges, sprinkle with cocoa powder, run a knife thru cold water and cut into square bars.