Can I make these ahead?

Yes! You can make them a day before and store them in the fridge. The layers hold perfectly overnight.

Absolutely. Slice them first, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Can I use milk instead of cream?

No, cream is necessary for the mousse’s structure and the ganache’s smoothness. Milk won’t whip or set the same way.

How to prevent mousse from deflating?

Fold gently and only until combined. Overmixing knocks out air and makes it dense.

Chocolate Mousse Brownies | Ultimate Fudgy Dessert Bliss

Name: Chocolate Mousse Brownies | Ultimate Fudgy Dessert Bliss
Prep time: 3 h 25 min
Cook time: 25 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 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; 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; 4 oz (115g) semisweet chocolate, finely chopped; 1/2 cup (120ml) heavy cream

Description

Fudgy brownies layered with airy chocolate mousse and a silky ganache topping. These Chocolate Mousse Brownies are rich, creamy, and perfect for dessert nights, celebrations, or when you just need a serious chocolate fix.

Ingredients

Scale

FOR THE 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

FOR THE 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

FOR THE GANACHE TOPPING:

4 oz (115g) semisweet chocolate, finely chopped

1/2 cup (120ml) heavy cream

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment, leaving some overhang for easy lifting.

2. Whisk melted butter, sugar, eggs, and vanilla until smooth.

3. Sift in cocoa powder, flour, salt, and baking powder. Fold gently until combined.

4. Pour into the pan, smooth the top, and bake 20–25 minutes until a toothpick comes out with moist crumbs. Cool completely.

5. Heat milk until steaming, pour over chopped chocolate, and let sit. Stir until smooth and cool to room temperature.

6. Whip heavy cream and powdered sugar until soft peaks form.

7. Stir a small spoonful of whipped cream into the melted chocolate to loosen it, then fold in the rest until fully combined and fluffy.

8. Spread mousse evenly over cooled brownie layer. Refrigerate 2 hours until set.

9. Heat cream until simmering, pour over chopped chocolate, and stir until smooth.

10. Pour ganache over mousse layer and refrigerate 1 hour until firm.

11. Lift from pan using parchment and slice with a warm, clean knife for perfect squares.

Notes

To prevent seizing, mix a spoonful of whipped cream into the melted chocolate before folding in the rest.

Store covered in the fridge for up to 4 days.

For neat slices, warm the knife under hot water and dry it between cuts.

Prep Time: 25 minutes
Additional Time: 3 hours
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 726
Sugar: 52g
Sodium: 229mg
Fat: 44g
Saturated Fat: 27g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 71g
Fiber: 4g
Protein: 9g
Cholesterol: 142mg