Chocolate Mousse Brownies: Creamy Layers With Decadent Flavor Recipe
Indulge in these luscious Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a smooth and creamy chocolate mousse layer, finished off with a glossy ganache topping. This decadent dessert offers a delightful mix of textures and intense chocolate flavor that’s perfect for any chocolate lover.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 9 brownies (8-inch square pan, cut into 3x3 pieces) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Base
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Chocolate Mousse
- 1 1/2 cups (350ml) heavy whipping cream, chilled
- 8 oz (225g) semisweet chocolate, finely chopped
- 3 tbsp (45ml) milk
- 2 tbsp (25g) powdered sugar
Ganache Topping
- 4 oz (115g) semisweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
Instructions
- Prepare the Brownie Batter: In a medium bowl, combine the melted butter and granulated sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract. Sift together cocoa powder, all-purpose flour, salt, and baking powder, and gradually fold them into the wet ingredients to form a thick batter.
- Bake the Brownie Base: Preheat the oven to 350°F (175°C). Pour the batter into a greased 8-inch square baking pan, smoothing the top. Bake for 20–25 minutes, or until a toothpick inserted comes out with moist crumbs. Allow the brownies to cool completely in the pan.
- Make the Chocolate Mousse: In a heatproof bowl, combine the semisweet chocolate and milk. Melt gently over a double boiler or in short bursts in the microwave, stirring until smooth. In a separate chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold one-third of the whipped cream into the melted chocolate to lighten the mixture, then gently fold in the remaining whipped cream until fully incorporated.
- Assemble the Layers: Spread the chocolate mousse evenly over the cooled brownie base. Refrigerate for at least 1 hour to set the mousse layer firmly.
- Prepare the Ganache Topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate in a bowl. Let it sit for 2 minutes, then stir until silky and smooth. Allow the ganache to cool slightly but remain pourable.
- Finish the Brownies: Pour the ganache evenly over the chilled mousse layer, smoothing the top with a spatula. Refrigerate the entire dessert for another 1-2 hours to allow the ganache to set before slicing and serving.
Notes
- Ensure the brownies are completely cooled before adding the mousse layer to prevent melting or mixing.
- Use high-quality semisweet chocolate for the best flavor in mousse and ganache.
- For a firmer mousse, chill it longer before adding ganache.
- Store brownies in the refrigerator and consume within 3-4 days for optimal freshness.
- Bring brownies to room temperature for about 15 minutes before serving for best texture and flavor.
Keywords: Chocolate mousse brownies, fudgy brownies, layered chocolate dessert, chocolate ganache, creamy mousse, homemade brownies