Dessert

Decadent Chocolate Mousse Brownies Today Recipe

Byluca Carter February 2, 2026February 2, 2026

Introduction

These decadent chocolate mousse brownies combine a rich, fudgy base with a light and airy chocolate mousse topping. Finished with a glossy ganache layer, they offer a luscious treat perfect for any chocolate lover’s cravings. With just a little patience, you’ll have an impressive dessert that’s sure to delight.

The image shows two square chocolate brownies stacked on a white parchment paper, placed on a white marbled surface. Each brownie has two layers: a thick, dark brown, dense and moist cake layer at the bottom, and a lighter brown, smooth and creamy chocolate mousse layer on top. The top brownie is decorated with dark chocolate shavings scattered in the center. In the background, slightly blurred, there are two more brownies without toppings. Small chocolate shavings and crumbs are scattered around the base of the brownies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
1/2 cup butter

1/3 cup cocoa powder
1/2 cup all-purpose flour

1/4 teaspoon baking powder
1/4 teaspoon salt

1 teaspoon vanilla extract
2 large eggs
1 cup heavy whipping cream

1/4 cup powdered sugar
6 ounces semisweet chocolate
1/4 cup milk

1/2 cup heavy cream
4 ounces chopped chocolate

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper or grease it lightly.

Step 2: In a large mixing bowl, combine the melted butter and granulated sugar until smooth.
Step 3: Add the eggs and vanilla extract, whisking until the mixture is smooth and well combined.
Step 4: Fold in the cocoa powder, all-purpose flour, baking powder, and salt until just combined. Avoid overmixing.

Step 5: Pour the thick brownie batter into the prepared pan, smoothing it out evenly.
Step 6: Bake for about 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove and cool completely on a wire rack.
Step 7: Chop the semisweet chocolate and place it in a heatproof bowl. Heat the milk until steaming, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and fully combined.

Step 8: In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Step 9: Gently fold the whipped cream into the cooled chocolate mixture until no streaks remain, creating the mousse.
Step 10: Spread the chocolate mousse evenly over the cooled brownie layer. Refrigerate for at least 2 hours to set.

Step 11: For the ganache, heat the heavy cream until just simmering, then pour it over the chopped chocolate. Let it sit for a few minutes, then stir until glossy and smooth.
Step 12: Pour the ganache over the set mousse layer. Refrigerate for an additional hour until firm.
Step 13: Use a warm knife to slice the brownies for clean edges. Serve chilled, optionally garnished with whipped cream or fresh berries.

Tips & Variations

Use Dutch-process cocoa powder for a richer color and deeper chocolate flavor in the brownies.
Room temperature eggs help the batter mix more smoothly and yield a better texture.
Swap all-purpose flour with gluten-free flour blend if needed, to make these brownies gluten-free.

For a lower-sugar mousse, substitute powdered sugar with coconut sugar or another preferred sweetener.
Garnish with fresh raspberries or a sprinkle of sea salt on the ganache for an added burst of flavor.

Storage

Store the brownies covered in the refrigerator for up to 3 days to keep the mousse and ganache fresh. For longer storage, wrap tightly and freeze up to 1 month. Thaw in the refrigerator before serving. Reheat is not recommended as it may affect the texture of the mousse and ganache.

How to Serve

Two square chocolate brownies are stacked on top of each other on a piece of white parchment paper placed on a white marbled surface. Each brownie has two layers: a dense, dark brown bottom layer with a rough texture, and a smooth, lighter brown thick frosting layer on top. The top brownie is decorated with small, irregular dark chocolate shavings scattered across the frosting, with some loose shavings surrounding the brownies on the parchment. In the background, two more brownies are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies can be prepared a day or two in advance. Just keep them refrigerated until ready to serve for best texture and flavor.

What can I use instead of heavy cream?

For the mousse and ganache, heavy cream is best for whipping and smooth texture. If unavailable, full-fat coconut cream can be a dairy-free substitute, but the flavor and consistency will differ slightly.