Print

Espresso Chocolate Mousse Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Espresso Chocolate Mousse Brownies are the ultimate indulgence—rich, fudgy brownies topped with a light, airy chocolate espresso mousse. The espresso deepens the chocolate flavor without overpowering it, creating a decadent dessert that feels straight out of a fancy café.

Ingredients

  • 1 box dark chocolate fudge brownie mix (plus ingredients listed on the box)
  • 2 oz high-quality chocolate (optional, for added richness)
  • 1 tbsp espresso powder
  • 2 tbsp hot water
  • 1 cup cold milk
  • 2 packets instant French vanilla mousse mix (such as Dr. Oetker)
  • Optional toppings: cocoa powder, whipped cream, chocolate-covered coffee beans

Instructions

  1. Preheat oven and prepare an 8×8-inch metal baking pan with cooking spray and parchment paper.
  2. Mix and bake brownies according to package directions, adding chopped high-quality chocolate if desired. Bake until a toothpick inserted comes out almost clean.
  3. Let brownies cool completely.
  4. Dissolve espresso powder in hot water and let cool slightly.
  5. In a large bowl, whisk milk with cooled espresso mixture.
  6. Add instant mousse mix packets and whip on medium-high speed for 4–5 minutes until thick and airy.
  7. Spread mousse evenly over cooled brownies.
  8. Cover and refrigerate for at least 4 hours to set.
  9. To serve, lift brownies from pan using parchment, slice into 16 squares, and wipe the knife between cuts for clean edges.
  10. Dust with cocoa powder and garnish with whipped cream and chocolate-covered coffee beans if desired.

Notes

  • Swap vanilla mousse mix for chocolate mousse mix for deeper cocoa flavor.
  • Replace part of the hot water with coffee liqueur for a boozy twist.
  • Use homemade brownies for a from-scratch version.
  • Add 1 tbsp cocoa powder to mousse for mocha flavor.
  • Top with white chocolate shavings for contrast.

Nutrition