Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Chocolate Mousse Brownies feature fudgy brownie base topped with light airy chocolate mousse under glossy ganache drizzle. This make-ahead dessert serves 16 with perfect rich-light texture contrast ready in 1 hour plus chilling.
Why This Recipe Works
Brown butter deepens brownie complexity without bitterness. Marshmallow-chocolate milk base creates stable mousse structure. Heavy cream whipped to stiff peaks provides airy lift. Ganache seals mousse preventing absorption into brownies. Room temperature assembly prevents cracking.
Ingredients & Prep
Brownies: ¾ cup unsalted butter, 1½ cups granulated sugar, 2 large eggs, ⅓ cup cocoa powder, ½ cup all-purpose flour, ¼ tsp salt, ½ tsp vanilla extract. Mousse: ¾ cup mini marshmallows, 4 oz semi-sweet chocolate chopped, ¼ cup whole milk, 1 cup heavy whipping cream. Ganache: ½ cup semi-sweet chocolate chips, ¼ cup heavy cream.
Step-by-Step Instructions
Preheat oven 350°F. Line 8×8-inch pan with parchment. Melt butter stovetop until golden brown bits form; cool slightly. Whisk brown butter, sugar, eggs, vanilla until thick. Sift in cocoa, flour, salt; fold until just combined. Bake 25-28 minutes until toothpick shows moist crumbs. Cool completely. Heat marshmallows, chocolate, milk low until melted smooth; cool to room temperature. Whip heavy cream stiff peaks. Fold cooled chocolate into whipped cream gently. Spread mousse evenly over brownies; chill 2 hours. Heat cream; pour over chocolate chips stirring smooth. Drizzle over set mousse; chill 30 minutes.
Flavor Variations
| Variation Key | Add/Swap | Resulting Twist |
|---|---|---|
| Salted Caramel | Caramel mousse + sea salt | Gourmet contrast |
| Raspberry Chambord | Raspberry puree in mousse | Berry elegance |
| Peanut Butter | PB cups in brownie + mousse swirl | Candy bar |
| Mint Chocolate | Mint extract + green color | Holiday refresh |
Storage Tips
Refrigerate airtight 5 days. Texture improves day 2. Freeze 2 months; excellent party prep.
FAQs
Mousse deflating? Cool chocolate completely + fold gently first third whipped cream. Brownies cakey? Underbake slightly + don’t overmix flour. Ganache seizing? Add 1 tsp corn syrup + stir constantly.
Conclusion
Chocolate Mousse Brownies deliver decadent layered bliss fudgy base, airy mousse, glossy finish perfection.
PrintChocolate Mousse Brownies Recipe
Chocolate Mousse Brownies combine fudgy brownie base with silky chocolate mousse topping. Ultra-rich double chocolate decadence perfect for parties, date nights, and Pinterest chocolate dessert boards that guarantee saves and shares.
- Prep Time: 25 mins
- Cook Time: 28 mins
- Total Time: 4 hours
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Brownie Layer:
- ¾ cup unsalted butter (melted)
- 1½ cups granulated sugar
- 2 large eggs (room temp)
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- Chocolate Mousse:
- ¾ cup mini marshmallows
- 4 oz semi-sweet chocolate (chopped)
- ¼ cup whole milk
- 1 cup heavy whipping cream (cold)
- Optional: chocolate ganache drizzle
Instructions
- 1. Preheat oven 350°F. Line 8×8″ pan with parchment, spray sides.
- 2. Whisk melted butter + sugar until smooth. Add eggs one at a time, then vanilla.
- 3. Sift in cocoa, flour, salt, baking powder. Stir until just combined (few lumps OK).
- 4. Spread evenly in pan. Bake 25-28 mins until toothpick has moist crumbs. Cool completely.
- 5. Melt marshmallows, chocolate, milk over low heat, stirring constantly until smooth. Cool 20 mins.
- 6. Whip heavy cream to stiff peaks. Fold cooled chocolate mixture into whipped cream until uniform.
- 7. Spread mousse over cooled brownies. Chill 2+ hours to set.
- 8. Optional: drizzle with ganache. Cut into 16 squares.
Notes
- Cool brownie base completely prevents mousse melt.
- Mini marshmallows melt smoothest. Chopped regular work too.
- Heavy cream MUST be cold for proper whip.
- Chill time essential for clean cuts. Overnight = best.
- Freezes beautifully up to 2 months. Thaw fridge.
- 9×9 pan = thinner layers, same method.
- Upgrade: sea salt flakes + chopped hazelnuts.
- Make ahead party star – improves overnight.
Nutrition
- Serving Size: 1 brownie
- Calories: 295
- Sugar: 24g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
Keywords: chocolate mousse brownies, mousse topped brownies, fudgy chocolate brownies, double chocolate dessert, party brownies