CHOCOLATE MOUSSE BROWNIES — Rich chewy brownies, topped with a layer of creamy chocolate mousse and finished off with a drizzle of chocolate.
As a food blogger, I don’t repeat recipes very often. I’ve made these Chocolate Mousse Brownies twice in the last month. Once for my family and once for a crowd of hungry teenagers.
They were a big hit with both groups, and for good reason. They are amazing!
This is my second time making these in 3 weeks. They are SO good! I use a glass 8×8 pan and they turn out great. Thank you for the recipe! ~ Kyleen
The dense, chewy brownies and the light, fluffy chocolate mousse are both fantastic on their own, but together they equal decadent brownie perfection.
And believe it or not, they are really easy to make. The biggest challenge is not eating all the mousse before you put it on the brownies!
This is one of those recipes that will wow your friends and family and make them think you spent hours in the kitchen.
Which is fine…..nobody needs to know how easy these decadent brownies are. Don’t be tempted to use a brownie mix, or a different brownie recipe. Trust me, this brownie recipe is perfect for the creamy mousse topping.
These are super good! I made some for my mum’s police station kitchen, and everyone who ate them said they were amazing! ~Elsie
If I want to lighten things up a bit (is that even possible?) I omit the chocolate drizzle and top them with fresh raspberries and a dollop of whipped cream.
If you’re looking for an easy but elegant dessert for a special occasion–or just because–these Chocolate Mousse Brownies are for you!
WHAT PEOPLE ARE SAYING ABOUT CHOCOLATE MOUSSE BROWNIES
I just made these to drop off for a chocolate loving friend’s birthday and they are thick, chewy, rich, fudgey deliciousness! I doubled the recipe and made it in a 9×13 and it was perfect. Will definitely be making these again thanks for the delicious, decadent treat recipe! ~ Payton
I made these for my family for Valentines Day. Everyone raved about them and I was asked to bake more. They are amazing! ~ Lori
Made these to take to a potluck last night and they were a hit! The brownies are so dense and chewy and decadent, and the mousse is to die for! The ultimate chocolate lovers brownie. ~ Kendray
Be sure to save this recipe for Chocolate Mousse Brownies to your favorite Pinterest board for later.
Here’s what you’ll need to make Chocolate Mousse Brownies
- Miniature marshmallows
- Chopped chocolate
- Heavy Cream
Chocolate Mousse Brownies
Rich chewy brownies, topped with a layer of creamy chocolate mousse and finished off with a drizzle of chocolate.
For the brownies:
- 3/4 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
For the mousse:
- 3/4 cups miniature marshmallows
- 4 ounces chopped semi-sweet chocolate
- 1/4 cup milk
- 1 cup heavy whipping cream
- Additional chocolate for garnish (optional)
- Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
- In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
- Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.
- Meanwhile, make the mousse by heating marshmallows, chocolate and milk in a medium saucepan over medium-low heat, stirring often until completely smooth. Cool completely.
- With an electric mixer, beat whipping cream until stiff peaks form. Stir in cooled chocolate mixture.
- Spread mousse evenly over cooled brownies. Drizzle with additional melted chocolate, or top with chocolate shavings, if desired.
- Refrigerate brownies for at least 30 minutes, or until ready to serve. Keep leftover brownies in the refrigerator (this will also make the brownie layer dense and chewy!).
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 573Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 127mgSodium: 305mgCarbohydrates: 64gFiber: 2gSugar: 49gProtein: 6g
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Who Dished It Up First: This is an original recipe.
Dear Danelle, This is my kind of brownie. I love the mousse topping. I am going to pin this so I can try it soon! Blessings, Catherine
Anne [A Squared]
These look amazing! Can’t wait to give them a try.
Oh my goodness – Danelle! WOW!
Prudy | butter, basil, and breadcrumbs
I’m loving this brownie! I need to make them this weekend for sure! I’ve already written down the ingredients… and I’m heading to the store right after work! Ok, I said this weekend…but I have a feeling that it’s going to happen much sooner. Like maybe tonight sooner!
Wonderful post. 🙂
Krista @ Joyful Healthy Eats
Oh my gosh Danelle .. this seriously is making my mouth water. Need to make this this weekend! Holy Cow. Great pics too girl!
Oh my!! Your brownies look so good! Thanks Danelle 🙂
I first glanced at the recipe and you captured my attention with making them twice. I’m the same way, my husband often asks if we can have something more than once. Pinning these to try.
These look divine. And the mousse doesn’t seem too intimidating. I might just have to give these a try!
Natalie @ Paper & Birch
wow Danelle you’ve outdone yourself with this one! Pretty sure I’m gaining weight just looking at that picture! 🙂
Jamie @ Love Bakes Good Cakes
I hear these babies calling my name! 🙂
the mousse layer looks so fluffy, and the brownie layer is equally calling me name!
These look so delicious and beautiful.. yummy!
they look sooo good!
Beautiful recipe. I have a question. Can you use cool whip instead of the whipped cream? And how long can you refridgerate them or freeze them?
These are very good. I made them to take to a potluck and they were a big hit with everyone–will definitely be a repeat for us.
Thanks for this fabulous looking reciepe. Just made these and I can’t wait for dinner do I could have these.
Made these to take to a potluck last night and they were a hit! The brownies are so dense and chewey and decadent, and the mousse is to die for! Next time I might make a stabilized whipped cream (using cream of tartar and a bit of gelatin) so the mousse holds its form a bit better, but other than that this recipe is perfect! The ultimate chocolate lovers brownie.
Thanks so much. Glad everyone liked them!
Hi! Just wanted to let you know that I am currently writing a blog post about these, linking it to your site, as I bake them! They smell delicious, and what I’ve tasted of the batter (oops) was amazing! Thanks for a great recipe! 🙂
Just a question, 350 degrees for the oven seems a bit high. is that correct?
Yes, 350 degrees Fahrenheit.
can I double this a put it in. 9×13!pan?
I haven’t tried it, but I don’t see why not.
I made these for my family for Valentines Day. Everyone raved about them and I was asked to bake more. They are amazing!
So glad to hear that! They are one of our favorites. Thanks so much! 🙂
Danelle, these sound absolutely fabulous. Can’t wait to try them. I was wondering if bottled marshmallow “fluff” would work as a sub for the melted marshmallows. Any experience with it?
I would not sub marshmallow fluff in this recipe. It would be hard to know the exact amount to use in place of the marshmallows, and although this recipe is pretty forgiving, you still need to be fairly careful when making mousse.
Hey I tried this recipe earlier on in the week and my mother took them to her work and she tells me that everyone who she gave it to loved it and told her if I can make them more to take them home with them.
That is great! Thank you. 🙂
I want to make this recipe but for the Coco powder does it have to be sweetened or unsweetened?
This is a great recipe! Thanks. Made it for our staff potluck.
Thank you! 🙂
I just made these to drop off for a chocolate loving friend’s birthday and they are thick, chewy, rich, fudgey deliciousness! I doubled the recipe and made it in a 9×13 and it was perfect(also because that meant when I cut them up I got to keep a few extras)!! The mousse was super simple- love the quick marshmallow trick as opposed to needing gelatin! Will definitely be making these again thanks for the delicious, decadent treat recipe!
OMG, these are super good!
I made some for my mum’s police station kitchen, and everyone who ate them said they were amazing!
This is my 2nd time making these in 3weeks. They are SO good! I use a glass 8×8 pan and they turn out great. Also I use a good quality cocoa powder too bc there are not a lot of ingredients. Yum yum yum! I bought some raspberries to add to the top, this will be our Mother’s day dessert. Thank you for the recipe!
Hi! Have you made these without eggs before? If so any tips? I love these but now have a kid with an egg allergy. Thanks for any help!