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title: "Chocolate Mousse Brownie Recipe"
url: https://stacklist.com/card/8bdee7ae-8b7b-429a-ac0b-db64993d5444
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summary: "Chocolate Mousse Brownie recipe combines rich, fudgy brownies topped with light and fluffy homemade chocolate mousse for an ultimate chocolate dessert. The brownies are make-ahead friendly and taste even better the next day, with detailed step-by-step instructions and ingredient substitution tips provided."
tags: "chocolate-mousse, brownie-recipe, dessert, baking, homemade, fudgy"
key_entities: "Kate Dean (person), Diane (person), Hershey's (organization), Trader Joe's (organization), Ghirardelli (organization), chocolate-mousse (concept), fudgy-brownies (concept)"
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# Chocolate Mousse Brownie Recipe

Updated on February 4, 2025   |  By Kate Dean   |   7 Comments This post may contain affiliate links. Decadent chocolate mousse brownie recipe ! These chewy/fudgy brownies are topped with an easy homemade chocolate mousse for the ultimate chocolate dessert. This Chocolate Mousse Brownie recipe is a seriously chocolaty dessert! The brownies are rich and fudgy and chewy. They make the perfect base for the light and fluffy chocolate mousse. The brownies are also a great make-ahead option. They taste just as good, maybe even a little better, the second day. So, treat yourself, or a loved one, to some chocolaty goodness with these Chocolate Mousse Brownies (or take it a step farther and try my French Silk Brownies )! “We ate the whole pan of brownies in one sitting. They were amazing, couldn’t eat just one. :)” – Diane Loved this too? Add your review Ingredient notes and substitutions Butter: I use salted butter. If you use unsalted butter, increase the salt to 3/4 teaspoon. Flour: It’s key to properly measure the flour. Using too much flour will give you cakier brownies. To properly measure it, either weigh it (click on “metric” just above the ingredients) or sift or stir it to break it up, lightly spoon it into a measuring cup, and level. Cocoa powder: I use unsweetened cocoa powder (like Hershey’s, Trader Joe’s, or Ghirardelli) in this recipe. Different brands of cocoa powder will give you lighter or darker chocolate mousse. Milk: You can use any milk from skim milk to whole milk. Whipped cream : If you need some extra tips and pointers on how to make whipped cream, this post has that info. How to make chocolate mousse brownies Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below. Step 1: Melt butter in a saucepan. Step 2: Mix in sugar. Step 3: Remove from heat and stir in vanilla. Step 4: Mix in eggs. Step 5: Mix in flour, cocoa powder, and salt just until combined. Don’t overmix. Step 6: Pour the batter into pan. Step 7: Bake until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs. Step 8: To make the chocolate mousse, add the chocolate, marshmallows, and milk to a saucepan. Step 9: Heat until melted and well-combined. Set aside to cool. Step 10: Whip the heavy cream. Step 11: Fold in the cooled chocolate mixture into the whipped cream. Step 1 2 : Spread the chocolate mousse over the cooled brownies. Recipe Tips! Brownie making tips: If you want a more in-depth guide to making brownies , check out this post for more tips. Checking for doneness: Brownies are different because you want a few fudgy crumbs when checking for doneness. If the toothpick comes out with no crumbs, the brownies are overcooked. If there’s batter, keep baking. No leavening?: I get questions from time to time about the lack of leavening agents in brownies. Brownies don’t typically have a leavening agent because brownies are meant to be rich and dense, not light and fluffy. Garnish: I like to grate a bit of semisweet chocolate over the top of the brownies before serving. Storage These brownies should be stored in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge. More chocolate mousse dessert recipes! Chocolate Mousse Cake Chocolate Mousse Chocolate Mousse Pie French Silk Brownies If you’ve tried this chocolate mousse brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can subscribe to receive my latest recipe newsletters or follow me on Facebook , Instagram and Pinterest for even more delicious food. 5 from 6 votes Chocolate Mousse Brownie Recipe Author Kate @ I Heart Eating Course Dessert Cuisine American Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 12 servings Print Pin Rate Chewy fudge brownies topped with an easy, raw egg-free chocolate mousse Ingredients   US Customary Metric   1x 2x 3x Brownies ▢ ¾   cup   butter ▢ 1 ½   cups   granulated sugar ▢ 1   tablespoon   vanilla extract ▢ 2   large eggs ▢ ¾   cup   all-purpose flour   properly measured ▢ ½   cup   unsweetened cocoa powder ▢ ½   teaspoon   salt Chocolate Mousse ▢ ¾   cup   miniature marshmallows ▢ 4   ounces   semi-sweet baking chocolate   chopped ▢ ¼   cup   milk ▢ 1   cup   cold heavy whipping cream Instructions Brownies Preheat oven to 350 F. Grease or use parchment paper to line a 9×9-inch baking pan. In a large saucepan, melt butter. ¾ cup butter Turn heat to low, and stir in sugar. Let cook, stirring constantly, for 2-3 minutes. 1 ½ cups granulated sugar Remove from heat, and stir in vanilla. 1 tablespoon vanilla extract Let mixture cool for about 5 minutes. Whisk in eggs until combined. 2 large eggs Add flour, cocoa powder, and salt. Whisk in until just incorporated. ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon salt Pour batter into prepared pan, spreading batter as needed. Bake for 20-30 minutes. The edges should look done, but the center should still look shiny. A toothpick inserted in the center should come out with a few fudgy crumbs. Cool completely. To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely smooth. ¾ cup miniature marshmallows, 4 ounces semi-sweet baking chocolate, ¼ cup milk Cool completely. Chocolate Mousse In a separate bowl, beat whipping cream to stiff beats. 1 cup cold heavy whipping cream Fold in cooled chocolate mixture. Spread mousse evenly over brownies. Chill brownies for at least 30 minutes, or until ready to serve. Cover and chill leftover brownies. Notes Butter: I use salted butter. If you use unsalted butter, increase the salt to 3/4 teaspoon. Flour: It’s key to properly measure the flour. Using too much flour will give you cakier brownies. To properly measure it, either weigh it (click on “metric” just above the ingredients) or sift or stir it to break it up, lightly spoon it into a measuring cup, and level. Cocoa powder: I use unsweetened cocoa powder (like Hershey’s, Trader Joe’s, or Ghirardelli) in this recipe. Different brands of cocoa powder will give you lighter or darker chocolate mousse. Milk: You can use any milk from skim milk to whole milk. Whipped cream : If you need some extra tips and pointers on how to make whipped cream, this post has that info. Nutrition values are estimates. Nutrition Serving: 1 serving | Calories: 383 kcal | Carbohydrates: 41 g | Protein: 3 g | Fat: 23 g | Saturated Fat: 14 g | Cholesterol: 85 mg | Sodium: 222 mg | Potassium: 152 mg | Fiber: 2 g | Sugar: 30 g | Vitamin A: 700 IU | Vitamin C: 0.1 mg | Calcium: 38 mg | Iron: 1.6 mg Did You Make This Recipe? Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more! Rate this Recipe Pin Recipe Share Recipe Originally published February 12, 2016. This post is regularly updated. Slightly adapted from Let’s Dish Recipes .     11.2K shares Pinterest Facebook Email Print New Recipes In Your Inbox! Subscribe to the newsletter for more delicious recipes! Subscribe