Chocolate Mousse Brownies Recipe

Introduction

Chocolate Mousse Brownies combine the rich, fudgy texture of classic brownies with a light, creamy chocolate mousse topping. This dessert is perfect for chocolate lovers looking to impress with a decadent yet approachable treat.

Ingredients

• Brownie Base:
• 4 ounces semisweet chocolate baking bar, chopped
• ¼ cup salted butter
• ⅓ cup vegetable oil
• 1 ½ cups granulated sugar
• 2 eggs, room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup all-purpose flour, spooned and leveled
• ½ cup unsweetened dutch processed cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon table salt
• Chocolate Mousse:
• 4 ounces semisweet chocolate baking bar, chopped
• 1 cup mini marshmallows
• ¼ cup whole milk
• 1 tablespoon whole milk
• 1 ¼ cup cold heavy cream
• Chocolate syrup for drizzling (optional garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it lightly.
2. Step 2: Melt 4 ounces of chopped semisweet chocolate and the butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and whisk in the vegetable oil and granulated sugar.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Step 4: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
5. Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
6. Step 6: For the mousse, melt the remaining 4 ounces of chopped chocolate and ¼ cup whole milk in a saucepan over low heat, stirring until smooth. Remove from heat.
7. Step 7: Stir the mini marshmallows into the warm chocolate mixture until melted and combined. Let it cool to room temperature.
8. Step 8: In a chilled bowl, whip the cold heavy cream and 1 tablespoon whole milk until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until smooth and fluffy.
9. Step 9: Spread the chocolate mousse evenly over the cooled brownies. Refrigerate for at least 2 hours until set.
10. Step 10: Before serving, drizzle with chocolate syrup if desired. Slice and enjoy your rich, creamy Chocolate Mousse Brownies.

Tips & Variations

• Use high-quality chocolate for a richer flavor and better texture in both the brownie and mousse layers.
• For a nutty twist, sprinkle chopped toasted walnuts or pecans over the mousse before chilling.
• If mini marshmallows are unavailable, use regular marshmallows cut into small pieces or a tablespoon of marshmallow fluff.
• Serve with fresh berries or a dusting of powdered sugar for an elegant presentation.

Storage

Store the brownies covered in the refrigerator for up to 3 days to keep the mousse fresh and creamy. Reheat slightly at room temperature before serving if you prefer a softer texture, but avoid microwaving as it can melt the mousse layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies or mousse in advance?

Yes, you can bake the brownies a day ahead and prepare the mousse the same day or a few hours before serving. Just assemble and chill the mousse layer for at least two hours before enjoying.

What can I substitute if I don’t have Dutch processed cocoa powder?

You can use natural unsweetened cocoa powder, but expect a slightly different, more acidic flavor and lighter color in the brownies. Adjust sugar slightly if desired to balance the taste.

Chocolate Mousse Brownies Recipe

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4.9 from 100 reviews

Indulge in these decadent Chocolate Mousse Brownies featuring a rich, fudgy brownie base topped with a light, airy chocolate mousse. This dessert combines the dense, chocolaty goodness of brownies with the smooth, creamy texture of mousse, finished with an optional drizzle of chocolate syrup for extra sweetness and presentation.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes (including chilling time)
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 4 ounces semisweet chocolate baking bar, chopped
• ¼ cup salted butter
• ⅓ cup vegetable oil
• 1 ½ cups granulated sugar
• 2 eggs, room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup all purpose flour, spooned and leveled
• ½ cup unsweetened dutch processed cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon table salt

Chocolate Mousse

• 4 ounces semisweet chocolate baking bar, chopped
• 1 cup mini marshmallows
• ¼ cup whole milk
• 1 tablespoon whole milk
• 1 ¼ cup cold heavy cream
• Chocolate syrup for drizzling (optional garnish)

Instructions

1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C). In a heatproof bowl set over a pot of simmering water, melt the 4 ounces of chopped semisweet chocolate with the salted butter and vegetable oil, stirring until smooth. Remove from heat and let cool slightly.
2. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and eggs until pale and creamy. Stir in the vanilla extract, then gradually incorporate the melted chocolate mixture until fully combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened dutch processed cocoa powder, baking powder, and salt. Gently fold this dry mixture into the wet ingredients, mixing until just combined without overmixing.
4. Bake the Brownies: Pour the batter into a greased or parchment-lined 8×8-inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and allow brownies to cool completely in the pan.
5. Prepare the Chocolate Mousse: In a double boiler or microwave, melt the 4 ounces of chopped semisweet chocolate until smooth. Remove from heat, add the mini marshmallows and ¼ cup whole milk, stirring until the marshmallows melt and the mixture is smooth. Allow this to cool to room temperature.
6. Whip the Cream: In a chilled mixing bowl, whip the cold heavy cream and 1 tablespoon whole milk until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream, blending carefully to maintain the mousse’s light texture.
7. Assemble the Dessert: Spread the chocolate mousse evenly over the cooled brownie base. Chill the assembled brownie and mousse in the refrigerator for at least 2 hours to set.
8. Serve: Before serving, optionally drizzle with chocolate syrup for added flavor and decoration. Slice into squares and enjoy your indulgent Chocolate Mousse Brownies.

Notes

• Ensure eggs are at room temperature for better mixing and texture.
• Use high-quality semisweet chocolate for richer flavor and smoother texture.
• Do not overbake the brownies to keep them fudgy.
• Chilling the mousse is essential for proper setting and texture.
• For a dairy-free alternative, substitute heavy cream and milk with coconut cream and plant-based milk.
• Store leftovers in the refrigerator and consume within 3 days for best freshness.

Keywords: chocolate mousse brownies, fudgy brownies, chocolate dessert, layered brownies, rich chocolate mousse, easy brownie recipe