These Chocolate Mousse Brownies combine a fudgy brownie base with a creamy chocolate mousse layer, topped with a rich ganache. This decadent dessert is perfect for chocolate lovers and is sure to impress at any gathering.

The recipe is straightforward and requires basic baking skills. You’ll create a delightful treat that balances the dense brownie texture with the lightness of the mousse.

Indulgent Chocolate Mousse Brownies

This recipe features a rich fudgy brownie base, topped with a smooth and creamy chocolate mousse, and finished with a glossy ganache topping. It takes about 1 hour to prepare and serves 12 people.

Ingredients

• 1 cup unsalted butter (2 sticks)
• 8 ounces semi-sweet chocolate, chopped
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, for mousse
• 1 cup heavy cream, for ganache
• 8 ounces semi-sweet chocolate, for ganache

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Make the Brownie Base: In a saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and stir in the granulated and brown sugars. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.
4. Bake the Brownies: Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan.
5. Prepare the Mousse: In a heatproof bowl, melt the chocolate for the mousse over simmering water. In another bowl, whip the heavy cream until soft peaks form. Fold the melted chocolate into the whipped cream until fully combined. Spread the mousse over the cooled brownies and refrigerate for at least 2 hours.
6. Make the Ganache: Heat the heavy cream for the ganache in a saucepan until just boiling. Pour over the chopped chocolate and let sit for a few minutes, then stir until smooth. Allow to cool slightly before pouring over the mousse layer.
7. Chill and Serve: Refrigerate the brownies for an additional hour to set the ganache. Cut into squares and serve chilled.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Nutrition Information

• Servings: 12 brownies
• Calories: 350kcal
• Fat: 22g
• Protein: 4g
• Carbohydrates: 35g