Chocolate Mousse Brownies
These indulgent Chocolate Mousse Brownies feature a dense, chewy fudge brownie base topped with a thick layer of light, airy chocolate mousse and a silky ganache finish. A stunning triple-layer dessert.
Pin Share Print Servings: 9 g
Calories: 420kcal
Cost: $12
Equipment
- 1 Baking pan (8x8 inch)
- 1 Electric mixer (Hand or stand)
- 3 Mixing bowls (Medium)
- 1 Offset spatula (For smooth layers)
Ingredients
- ½ cup unsalted butter - Melted
- 1 cup granulated sugar - For brownie
- 2 large eggs - Room temperature
- 1 teaspoon vanilla extract - Divided use
- ⅓ cup unsweetened cocoa powder - Dutch process
- ½ cup all-purpose flour - Sifted
- ¼ teaspoon salt - Balances flavor
- 1 ½ cups heavy whipping cream - Cold, for mousse
- 1 cup semi-sweet chocolate chips - Melted and cooled for mousse
- ¼ cup powdered sugar - For mousse
- ½ cup chocolate chips - For ganache
- ¼ cup heavy cream - Hot, for ganache
- 2 tablespoon chocolate shavings - Garnish
Instructions
- Preheat oven to 350°F and line an 8x8 inch pan with parchment paper.
- Whisk melted butter, sugar, eggs, and vanilla; stir in cocoa, flour, and salt.
- Bake for 20–25 minutes; let cool completely in the pan.
- Whip heavy cream and powdered sugar to stiff peaks; fold in cooled melted chocolate.
- Spread mousse over cooled brownies and refrigerate for 30 minutes.
- Pour hot cream over chocolate to make ganache; spread over mousse and chill for 3 hours.
- Top with chocolate shavings, slice with a hot knife, and serve.
Notes
Ensure the brownie base is completely cool before adding the mousse layer to prevent melting. Use a hot knife to slice for clean, bakery-style edges.
Nutrition
Serving: 120g | Calories: 420kcal (21%) | Carbohydrates: 40g (13%) | Protein: 5g (10%) | Fat: 29g (45%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 105mg (35%) | Sodium: 90mg (4%) | Potassium: 200mg (6%) | Fiber: 3g (13%) | Sugar: 32g (36%) | Vitamin A: 650IU (13%) | Calcium: 45mg (5%) | Iron: 1.5mg (8%)