Go Back
+ servings
Chocolate Mousse Brownies Recipe
Print Recipe
No ratings yet

Chocolate Mousse Brownies

Calling all my chocolate lovers! This incredible Chocolate Mousse Brownie Recipe is to die for and is a wonderful dessert to share with friends and family. It is so simple to make and the results are decadent. 
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: chocolate mousse brownies
Servings: 8
Author: Jill

Ingredients

BROWNIES

  • 1 eggs
  • 1 cups sugar
  • 2 sticks of butter melted and cooled slightly
  • 1/2 cup + 2 tablespoons cups cocoa powder
  • 1/2 teaspoon vanilla
  • 3 tablespoons flour
  • 1/4 teaspoon kosher salt

MOUSSE

  • 5 ounces milk chocolate finely chopped
  • 1 1/4 cups cold whipping cream
  • 3 1/2 grams gelatin 1/2 packet or 1 1/4 teaspoons
  • 1 tablespoons water

Instructions

BROWNIES

  • Preheat oven to 325 degrees F.
  • Line an 8x8 baking dish with parchment paper, leaving some overhang to easily pull the mousse brownies out of the pan for cutting. Spray the parchment well with non-stick spray.
  • With an electric mixer, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
  • Pour the batter into the prepared baking dish and bake for 30-35 minutes. A toothpick inserted should come out with just a few crumbs. Do not over bake. Allow to cool in the baking dish.

MOUSSE

  • In a small bowl, combine the gelatin and water. Set aside to bloom for at least 10 minutes.
  • Bring a pot of water to a low boil. Add the chocolate to a heat proof bowl that fits over your pot. Place the bowl of chocolate over the pot and stir until melted. Remove bowl from heat.
  • In a small saucepan, bring 1/4 cup of the cream for a boil. Stir the gelatin mixture into the hot cream until fully dissolved. Remove from heat.
  • Whisk the cream/gelatin mixture to the melted chocolate pouring in about 1/2 of the mixture at a time. Whisk until smooth.
  • In another mixing bowl, use an electric mixer to beat the remaining 1 cup of heavy cream until soft peaks form. Once the chocolate mixture has cooled, carefully fold it in with a rubber spatula.
  • Pour the mousse over the brownie layer and use the rubber spatula to smooth out the top. Refrigerate for at least 6 hours.
  • To serve, lift the mousse brownies from the pan using the parchment paper edges, sprinkle with a little cocoa powder (optional), run a knife through cold water and cut into square bars. You may need to wipe down the knife and run it under cold water again between slices for a clean slice look.