Introduction

Indulge in these rich Chocolate Mousse Brownies, combining a fudgy brownie base with a light, creamy chocolate mousse and a glossy ganache topping. This decadent dessert is perfect for chocolate lovers looking to impress with a layered treat.

A square chocolate cake with one thick dark brown layer is in a metal baking pan, topped with large swirls of smooth, medium brown chocolate frosting spread unevenly across the surface. To the top right, there is a clear glass bowl filled with more of the same creamy chocolate frosting, showing a shiny texture with some frosting swirled on the sides. To the right of the pan, a spatula with a light wooden handle and a gray blade rests on a white marbled surface with traces of chocolate frosting on it. A white cloth is laid beneath the bottom left corner of the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1 1/2 cups (350ml) heavy whipping cream, chilled
8 oz (225g) semisweet chocolate, finely chopped
3 tbsp (45ml) milk
2 tbsp (25g) powdered sugar
4 oz (115g) semisweet chocolate, finely chopped
1/2 cup (120ml) heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
Step 2: In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
Step 3: Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
Step 4: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 5: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie to cool completely in the pan.
Step 6: Heat the milk in a small saucepan until steaming but not boiling. Pour it over the 8 oz chopped semisweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Cool to room temperature.
Step 7: In a separate bowl, whip the chilled heavy cream with the powdered sugar until soft peaks form.
Step 8: Gently fold the cooled chocolate mixture into the whipped cream until fully combined, taking care not to deflate the mousse.
Step 9: Spread the mousse evenly over the cooled brownie base and refrigerate for at least 2 hours until set.
Step 10: For the ganache, place the 4 oz chopped semisweet chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream until it begins to simmer, then pour over the chocolate. Let sit for 2-3 minutes and stir until smooth and glossy.
Step 11: Pour the ganache over the mousse layer and spread evenly. Refrigerate for another hour until the ganache is firm.

Tips & Variations

For a richer flavor, use high-quality semisweet or bittersweet chocolate in both the mousse and ganache.
To add a nutty crunch, sprinkle chopped toasted walnuts or pecans over the brownie base before adding the mousse.
Substitute the milk in the mousse step with espresso for a mocha twist.
Let the brownies come to room temperature for a few minutes before serving for the best texture.

Storage

Store the brownies covered in the refrigerator for up to 3 days. Let them sit at room temperature for about 15 minutes before serving to soften the mousse and ganache layers. These brownies are not ideal for freezing due to the delicate mousse texture.

How to Serve

A top view of a white marbled surface with various baking ingredients arranged neatly: a white bowl with a light yellow block of butter on oil at the top left, a gray bowl with white powder next to it on the right, a small wooden bowl of salt below that, and a pale blue bowl of milk below the salt. In the center, a white bowl holds light brown flour, below it a white bowl with dark chocolate chunks, and to the left a white bowl with a light powdered ingredient. A white bowl with cocoa powder is at the top left and a white bowl with cream is at the bottom left, close to three white eggs at the bottom center. A small white dish with brown and white granules is near the eggs to the right, next to a metal whisk. A white cloth is partially seen on the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies ahead of time?

Yes, you can prepare the entire dessert up to 2 days in advance. Keep it refrigerated and covered to preserve freshness.

What type of chocolate works best?

Semisweet chocolate is ideal for balancing sweetness and richness in the mousse and ganache. You may use bittersweet chocolate for a deeper flavor, but adjust sugar if needed.