Chocolate Mousse Brownies
These chocolate mousse brownies feature a fudgy brownie base topped with airy chocolate mousse and a glossy ganache, making for a rich yet light dessert for guests or a weeknight sweet tooth.
Ingredients
Brownie Base
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted or substitute vegetable oil if needed
- 2 large eggs
- 1 teaspoon vanilla powder plus another teaspoon for the mousse
- 1/2 cup all-purpose flour use gluten-free 1:1 flour for GF version
- 1/4 teaspoon salt
Mousse Layer
- 1 cup heavy cream for mousse
- 4 oz semisweet chocolate, chopped for mousse
- 1/2 cup powdered sugar for mousse
Ganache
- 1/2 cup heavy cream for ganache
- 2 oz semisweet chocolate, chopped for ganache
Instructions
Preparation
- Preheat and prepare: Heat the oven to 350°F (175°C). Grease and flour an 8×8-inch pan or line with parchment.
- Mix wet and dry: In a mixing bowl, whisk together cocoa powder and sugar. Add melted butter, eggs, and 1 teaspoon vanilla. Stir until smooth and glossy.
- Add flour: Sprinkle in flour and salt, folding gently until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake the brownies: Bake for 20–25 minutes. A toothpick should come out mostly clean with a few moist crumbs. Let the brownies cool completely in the pan.
Make the Mousse
- Whip 1 cup heavy cream to soft peaks.
- Melt 4 oz chopped semisweet chocolate until smooth and slightly cooled. Stir in powdered sugar and 1 teaspoon vanilla, then fold the whipped cream into the chocolate gently until uniform.
Chill Mousse Layer
- Spread the mousse over the cooled brownie layer. Refrigerate for about 2 hours, until set.
Prepare Ganache
- Heat 1/2 cup heavy cream just to a simmer. Pour over 2 oz chopped semisweet chocolate and let sit for 1 minute, then stir until glossy.
- Allow the ganache to cool slightly so it’s pourable but not hot.
Finish and Set
- Pour the ganache over the mousse layer, smoothing with a spatula. Refrigerate until firm, at least 30–60 minutes.
- Use the parchment overhang to lift the slab from the pan, then cut into squares. Serve cold or at slightly chilled room temperature.
Notes
Use good-quality semisweet chocolate for flavor. Can adjust powdered sugar in mousse to reduce sweetness. Store leftovers in an airtight container for up to 4 days.