Here’s a simple recipe article.

introduction

Chocolate Mousse Brownies pair a dense brownie base with a light chocolate mousse on top. They are rich, creamy, and look special. You can make them at home with common ingredients and a little chill time.

why make this recipe

It combines two great desserts: brownies and mousse.
It is good for parties and family dessert.
You can make the brownie layer ahead and finish with mousse later.
It looks fancy but is simple to make.

how to make Chocolate Mousse Brownies

Make the brownie layer first, cool it, then add the mousse and chill until set. Work in simple steps and keep the mousse cold so it stays light.

Ingredients :

1 cup unsalted butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 cup cocoa powder
1 teaspoon vanilla extract
1 cup heavy cream
8 ounces semisweet chocolate, chopped
1 cup chocolate ganache (store-bought or homemade)
Pinch of salt

Directions :

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla.
Beat in cocoa, flour, and salt. Spread the brownie batter into the prepared pan.
Bake for 20-25 minutes until edges are firm and center is set. Let cool completely.
For the mousse, in a medium bowl, beat heavy cream until it forms soft peaks. In another bowl, melt the chopped chocolate, let cool slightly, then fold into the whipped cream until smooth.
Spread the mousse over the cooled brownie layer. Refrigerate for at least 2 hours.
Once set, drizzle with chocolate ganache and cut into squares. Serve and enjoy.

how to serve Chocolate Mousse Brownies

Cut into squares and place on a plate.
Add a dollop of whipped cream or a few berries if you like.
Serve chilled for best texture.

how to store Chocolate Mousse Brownies

Keep in the fridge in an airtight container for up to 4 days.
You can freeze squares for up to 1 month. Thaw in the fridge before serving.
Avoid leaving them at room temperature for more than 2 hours.

tips to make Chocolate Mousse Brownies

Let the brownies cool fully before adding mousse to avoid melting.
Beat the cream until soft peaks for light mousse.
Fold melted chocolate into cream gently to keep air in the mousse.
Use good quality chocolate for better flavor.
Chill at least 2 hours so slices hold their shape.

variation (if any)

Add a layer of chopped nuts to the brownie batter.
Stir a teaspoon of espresso powder into the brownie batter to boost chocolate flavor.
Use dark chocolate or milk chocolate in the mousse for different taste.
Top with caramel or sea salt instead of ganache.

FAQs

Q: Can I use whipped topping instead of heavy cream?
A: You can, but the mousse may be less rich. Heavy cream gives the best texture.

Q: Do I have to use a 9×13 pan?
A: No. You can use an 8×8 pan for thicker brownies, but adjust baking time.

Q: Can I make this ahead?
A: Yes. Make brownies and mousse a day ahead. Keep refrigerated until serving.

Q: How do I melt chocolate without burning it?
A: Melt slowly over low heat or use a microwave in 20-second bursts, stirring between each.

Q: Can I skip the ganache?
A: Yes. The mousse and brownie layers are tasty alone. Ganache adds shine and richness.

Conclusion

For more ideas and variations, you can see this version at Chocolate Mousse Brownies | The Domestic Rebel. If you want another take with notes and tips, check Chocolate Mousse Brownies or Best Brownies EVER! – S&SM. For a simple photo guide and clear steps, try Chocolate Mousse Brownies | Love and Olive Oil.

Chocolate Mousse Brownies