Chocolate Mousse Brownies

Indulge in heavenly layers of fudgy brownies topped with light and airy chocolate mousse, perfect for any celebration or cozy dinner.

Prep Time 30

Cook Time 30

Total Time 3

Course Dessert, Snack

Cuisine French

Servings 12 servings

Calories 350 kcal

1 cup unsalted butter Room temperature for even melting. Preferably European butter for a richer flavor.
2 cups granulated sugar Organic sugar adds a hint of complexity!
2 cups all-purpose flour For a chewier texture, consider a mix of all-purpose and cake flour.
1 cup unsweetened cocoa powder Use high-quality Dutch-processed cocoa for a deep chocolate flavor.
4 large eggs Ensure they are at room temperature.
1 teaspoon vanilla extract Always use pure vanilla for the best flavor!
1/2 teaspoon salt Enhances sweetness and flavor.

1 cup heavy cream The higher the fat content, the better the mousse!
1 cup semi-sweet chocolate chips Guittard or Ghirardelli for their melting quality and taste.
to taste powdered sugar or cocoa powder For dusting.

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a saucepan over low heat, melt the butter completely. Stir in the granulated sugar until well combined, then remove from heat and let it cool slightly (about 10 minutes).
Whisk in the eggs, one at a time, ensuring they’re fully incorporated. Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the butter-sugar mixture, stirring until just combined.
Pour your brownie batter into the prepared baking pan, using a spatula to spread it evenly.

Bake the brownies for 25-30 minutes. A toothpick should come out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack.

While the brownies are cooling, melt the chocolate chips in a medium bowl, then let them cool slightly.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the melted chocolate into the whipped cream.
Once the brownies are completely cool, spread the chocolate mousse over the top evenly.

Cover the brownies and chill in the refrigerator for at least 2 hours to set the mousse properly.
Dust with powdered sugar or cocoa powder and cut into squares before serving.

Keep leftovers in an airtight container in the fridge for up to a week. You can also freeze them for up to 2 months.

Keyword Baking, Chocolate Mousse Brownies, Decadent Dessert, Double Chocolate, Easy Brownie Recipe