Chocolate Mousse Brownies
Chocolate Mousse Brownies are a luxurious, crowd-pleasing dessert that’s perfect for any occasion. These creamy mousse desserts, with their fudgy base and airy topping, shine at autumn gatherings.
Ingredients
Brownie Base:
- 1 box 18.3 oz / 520g fudge brownie mix
- 2 large eggs
- ½ cup 120ml vegetable oil
- ¼ cup 60ml water
Chocolate Mousse Topping:
- 2 cups 480ml heavy whipping cream
- 1½ cups 255g semi-sweet chocolate chips
- ½ tsp pure vanilla extract
- 2 tbsp 30g powdered sugar (optional)
Instructions
Bake Brownie Base
- I preheat the oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper. In a bowl, I mix 1 box brownie mix, 2 eggs, ½ cup oil, and ¼ cup water until smooth. I pour into the pan and bake for 25–30 minutes, then cool completely for sturdy fudgy layered treats.
Make Chocolate Mousse
- In a saucepan, I melt 1½ cups chocolate chips with ½ cup heavy cream over low heat, stirring until smooth. I cool slightly. In a cold bowl, I whip 1½ cups remaining cream with ½ tsp vanilla and 2 tbsp powdered sugar (if using) to stiff peaks for airy creamy mousse desserts.
Combine Mousse
- I gently fold the cooled chocolate into the whipped cream with a spatula, preserving the light texture for decadent chocolate treats.
Assemble Dessert
- I spread the mousse evenly over the cooled brownie base with an offset spatula. I chill for at least 2 hours until set for firm chocolate indulgence brownies.
Slice and Serve
- I slice into 12–16 squares with a clean, warm knife and serve cold for neat, creamy mousse desserts.
Notes
- Use cold bowls and beaters to help the cream whip better.
- Make sure chocolate is fully cooled before folding into whipped cream.
- Don’t overwhip cream — stop at stiff peaks to prevent buttering.
- You can prepare a day in advance for best results and flavor development.
- Store chilled in the fridge for 4 days or freeze slices for up to 1 month.
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