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Chocolate Mousse Brownies: Creamy Layers With Decadent Flavor

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These Chocolate Mousse Brownies feature a dense, fudgy brownie base topped with a silky, rich chocolate mousse. The layers contrast beautifully in texture and taste, creating an indulgent dessert perfect for celebrations or any time you’re craving something extra decadent.

Ingredients

Scale

For the Brownie Layer:

  • 1 cup unsalted butter
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon salt

For the Chocolate Mousse Layer:

  • 1 ½ cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 ¼ cups chopped dark chocolate or milk chocolate (your choice)

Instructions

  1. Preheat and Prep Pan:
    Preheat your oven to 175°C (350°F). Line a 9×13-inch pan with parchment paper, leaving extra on the sides for easy lifting.
  2. Melt Butter and Chocolate:
    In a saucepan over low heat, melt the butter and semi-sweet chocolate chips. Stir continuously until smooth. Remove from heat and let it cool for 5 minutes.
  3. Combine Wet Ingredients:
    Whisk in the granulated sugar and brown sugar until well blended. Add the eggs one at a time, whisking after each. Stir in vanilla extract.
  4. Add Dry Ingredients:
    In a separate bowl, sift the flour, cocoa powder, and salt. Fold into the wet mixture gradually, mixing just until no flour streaks remain.
  5. Bake the Brownie Layer:
    Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely in the pan.
  6. Make the Chocolate Mousse:
    Melt the dark or milk chocolate using a double boiler or microwave. Let it cool slightly. In another bowl, beat the heavy cream until it thickens. Add powdered sugar and beat until stiff peaks form.
  7. Combine and Layer:
    Gently fold the melted chocolate into the whipped cream until fully combined and airy. Spread the mousse evenly over the cooled brownie layer.
  8. Chill and Slice:
    Refrigerate for 2–3 hours or until the mousse is firm. Use the parchment to lift the brownies from the pan. Slice with a hot knife for clean edges.

Notes

Brownie base can be made a day in advance.

For a mocha twist, add 1 teaspoon instant espresso to the brownie batter.

Top with chocolate shavings, fresh raspberries, or cocoa powder for decoration.

Find it online: https://quickrecipetricks.com/chocolate-mousse-brownies-creamy-layers-with-decadent-flavor/