Name: Chocolate Mousse Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 ounces unsweetened chocolate, melted; 1/3 cup vegetable oil; 1 cup Imperial Sugar Extra Fine Granulated Sugar; 2 whole eggs; 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 3/4 cup mini marshmallows; 4 ounces semi-sweet chocolate chips; 1/4 cup milk; 1 cup heavy cream

Why You’ll Love Chocolate Mousse Brownies Recipe

These brownies offer a perfect balance of dense, chewy chocolate and creamy mousse. They’re easy to make with simple ingredients and deliver impressive results. Whether you’re serving guests or treating yourself, this dessert feels decadent and fancy without being overly complicated. Plus, the contrast of warm brownie and chilled mousse creates a delightful experience in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownies:

2 ounces unsweetened chocolate, melted
1/3 cup vegetable oil
1 cup granulated sugar
2 whole eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Mousse:

3/4 cup mini marshmallows
4 ounces semi-sweet chocolate chips
1/4 cup milk
1 cup heavy cream

Directions

Preheat your oven to 350°F. Grease and flour an 8-inch baking dish, or line it with foil and spray with non-stick spray.
In a large bowl, combine the melted unsweetened chocolate and vegetable oil. Add sugar and eggs, mixing until well blended.
Stir in the flour, salt, and baking powder until fully incorporated.
Pour the brownie batter into the prepared pan and smooth out the top.
Bake for 25-30 minutes, or until a toothpick inserted near the center comes out mostly clean.
Remove from oven and allow brownies to cool completely in the pan.
For the mousse, combine mini marshmallows, chocolate chips, and milk in a saucepan over low heat. Stir occasionally until fully melted and smooth.
Remove from heat and let the mixture cool completely to room temperature.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the cooled chocolate mixture into the whipped cream until well combined and stiff peaks return.
Spread the mousse evenly over the cooled brownies.
Chill in the refrigerator for at least 2 hours to set before slicing and serving.

Servings and timing

Servings: Makes about 9 large or 16 smaller brownies
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Chill Time: 2 hours
Total Time: About 3 hours

Variations

Mint Chocolate Mousse Brownies: Add a few drops of peppermint extract to the mousse for a refreshing twist.
Nutty Crunch: Mix in chopped walnuts or pecans into the brownie batter for added texture.
Mocha Flavor: Add a teaspoon of instant espresso powder to both the brownie batter and mousse for a coffee-chocolate blend.
White Chocolate Topping: Swap semi-sweet chocolate chips with white chocolate chips in the mousse for a lighter topping.
Gluten-Free Version: Use a 1:1 gluten-free flour substitute to make this dessert gluten-free.

Storage/Reheating

Store Chocolate Mousse Brownies in an airtight container in the refrigerator for up to 5 days. To serve, you can enjoy them chilled or allow them to sit at room temperature for 10-15 minutes. These brownies are not suitable for reheating, as the mousse may melt or separate.

FAQs

What type of chocolate works best for the brownies?

Unsweetened chocolate is ideal for the base to give a deep, rich flavor. You can also use bittersweet chocolate for a slightly different taste.

Can I use marshmallow fluff instead of mini marshmallows?

Yes, but the texture may be slightly different. Use about 3/4 cup of marshmallow fluff in place of the mini marshmallows.

Do I have to let the mousse cool before mixing with whipped cream?

Yes, cooling is essential to prevent the mousse from melting the whipped cream and losing its fluffy texture.

Can I make these brownies ahead of time?

Absolutely. These brownies can be made a day in advance and stored in the fridge until ready to serve.

Is it possible to freeze Chocolate Mousse Brownies?

Yes, wrap them tightly in plastic wrap and foil, then freeze for up to one month. Thaw in the refrigerator before serving.

Can I double the recipe for a larger crowd?

Yes, double the ingredients and use a 9×13-inch pan. You may need to adjust the baking time slightly.

Can I use a different pan size?

An 8-inch square pan works best, but you can use a 9-inch pan for slightly thinner brownies. Adjust the baking time as needed.

How can I tell when the brownies are done baking?

Insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.

Can I use milk chocolate instead of semi-sweet?

Yes, but the mousse will be sweeter and slightly less rich.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts to get neat, even slices.

Conclusion

Chocolate Mousse Brownies offer the best of both worlds: dense, fudgy brownies topped with light, creamy mousse. Whether you’re baking for a celebration or just looking to elevate your dessert game, this recipe is sure to impress. Easy to prepare and even easier to enjoy, these brownies are a must-try for any chocolate lover.

Chocolate Mousse Brownies