Print
Chocolate Mousse Brownies

Chocolate Mousse Brownies

Chocolate Mousse Brownies are creamy, indulgent and loaded with chocolate, making them the perfect dessert.

Course Dessert
Cuisine American
Keyword Chocolate Mousse Brownies
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 brownies
Calories 612 kcal
Author Catalina Castravet

Ingredients

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

Instructions

For the Brownie Layer:

  1. Preheat oven to 325 degrees F.
  2. 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.

  3. 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.
  4. 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.

  5. When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.

For Chocolate Mousse:

  1. 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.
  2. In a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
  7. 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.
  8. 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.
  9. Enjoy!

Recipe Video

Nutrition Facts
Chocolate Mousse Brownies
Amount Per Serving
Calories 612 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 27g169%
Cholesterol 163mg54%
Sodium 278mg12%
Potassium 270mg8%
Carbohydrates 56g19%
Fiber 4g17%
Sugar 45g50%
Protein 6g12%
Vitamin A 1280IU26%
Vitamin C 0.3mg0%
Calcium 62mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.