Chocolate Mousse Brownies are homemade brownies baked and topped with creamy chocolate mousse and chocolate curls. They are a chocolate lover’s dream dessert! For another decadent brownie dessert, try my Brownie Pudding Dessert.
Chocolate Mousse Brownies
I love a spoonful (or spoonfuls) of chocolate mousse. The creamy dessert satisfies my sweet tooth every time. I also love brownies. And, with this chocolate mousse brownies treat, you get the best of both worlds…homemade brownies topped with creamy, two-ingredient chocolate mousse. I even added some chocolate curls for more chocolate!
This recipe is very similar to my French Silk Brownies. It is just as rich and creamy, however, French Silk Mousse is much lighter. This mousse has no eggs and is only 2 ingredients! A perfect craving buster.
Ingredients & Substitutions
The brownie layer is made from basic ingredients for perfectly fudgy brownies that are the perfect base to hold the chocolate mousse.
Butter: For a fudgier brownie, melt the butter first and let it cool a bit before mixing it with the eggs, sugar, and vanilla.
Cocoa: Choose high-quality Dutch-processed cocoa powder in this recipe.
Heavy Cream: The heavy cream, also known as heavy whipping cream, is about 36% fat and is used in making the mousse.
Chocolate: For the mousse, I prefer semi-sweet chocolate, but with any chocolate you choose, make sure it is high-quality chocolate for the best results. The chocolate you choose determines the flavor of the mousse.
How to Store Chocolate Mousse Brownies
These brownies will last 3-4 days in the refrigerator stored in an airtight container. These can also be stored in an airtight container in the freezer for up to two months. Just be sure that you allow the brownies to thaw in the refrigerator before serving! Attempting to thaw at room temperature could cause the mousse layer to melt.
Chocolate Mousse Brownies
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (170 g) butter, melted and cooled slightly
- 1 tablespoon vanilla extract
- 1½ cups (192 g) all-purpose flour
- ⅓ cup (43 g) Dutch-processed cocoa
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups heavy cream, cold and divided
- 1 cup chocolate chips, semi-sweet (or your preference)
- chocolate curls, for garnish (optional)
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl add eggs, sugar, melted butter, and vanilla. Whisk until all ingredients are fully incorporated.
- Add in the flour, cocoa, baking powder, and salt. Stir until just combined.
- Pour brownie batter into the prepared baking dish and bake for 30-35 minutes, or until an inserted toothpick is removed mostly clean. (A few crumbs are good!)
- Set aside to cool to room temperature.
- In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength).
- Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
- Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form.
- Fold the cooled chocolate mixture into the whipped cream until combined.
- Pour the mousse over the cooled brownies and spread it into an even layer. Garnish with chocolate curls (optional).
- Refrigerate 2 hours (up to overnight) before serving.
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