Layered Chocolate Mousse Brownies are my go-to dessert when I want something rich, fudgy, and irresistibly decadent. With a thick brownie base and a smooth, airy chocolate mousse on top, this dessert brings together two of my favorite chocolate textures in one bite. Whether I’m serving it at a party or sneaking a square for myself after dinner, it always hits the spot.
Why You’ll Love This Recipe
I love how this recipe feels like a bakery treat but is easy enough to make at home. The brownie layer is dense and chocolatey, and the mousse layer adds a light, creamy contrast that melts in my mouth. It’s perfect for special occasions or any time I want to impress without spending hours in the kitchen. Plus, it chills beautifully and tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownie layer:
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Unsalted butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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All-purpose flour
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Unsweetened cocoa powder
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Salt
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Semi-sweet chocolate chips (optional for extra gooeyness)
For the chocolate mousse layer:
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Semi-sweet or dark chocolate, chopped
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Heavy whipping cream
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Powdered sugar
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Vanilla extract
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Gelatin (optional, for added structure)
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Water (if using gelatin)
Directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
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To make the brownie base, I melt the butter, then stir in the sugars until smooth.
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I whisk in the eggs and vanilla until well combined.
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In another bowl, I mix the flour, cocoa powder, and salt, then stir it into the wet ingredients.
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I fold in chocolate chips (if using), pour the batter into the pan, and bake for 25–30 minutes until a toothpick comes out with moist crumbs. I let it cool completely.
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For the mousse, I melt the chopped chocolate until smooth and let it cool slightly.
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I whip the heavy cream with powdered sugar and vanilla until soft peaks form.
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If I’m using gelatin, I bloom it in water, melt it, and stir it into the melted chocolate.
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I fold the whipped cream gently into the chocolate until fully combined.
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I spread the mousse over the cooled brownies and chill the whole pan for at least 2 hours until set.
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When ready to serve, I slice into squares and sometimes top with shaved chocolate or a dusting of cocoa powder.
Servings and timing
This recipe makes about 12–16 brownies, depending on how I slice them. It takes around 20 minutes to prepare, 30 minutes to bake, and at least 2 hours of chilling time—so I usually make it ahead for the best results.
Variations
I like to change it up by using milk chocolate or white chocolate for the mousse layer. Sometimes I stir a bit of espresso powder into the brownie batter for a mocha twist. I’ve also added a layer of raspberry jam between the brownie and mousse for a fruity surprise. For a holiday version, I’ll mix crushed peppermint into the mousse or top with mint chocolate pieces.
storage/reheating
I store the brownies in an airtight container in the fridge for up to 5 days. They’re best served chilled or at room temperature. These also freeze beautifully—I cut them into squares and wrap them individually for an easy grab-and-go dessert.
FAQs
Can I make this without gelatin?
Yes, I often skip the gelatin for a softer mousse. It still sets nicely after a few hours in the fridge but is a bit lighter and fluffier.
How do I keep the mousse from separating?
I make sure the melted chocolate is cool (but not hard) before folding it into the whipped cream. That keeps the mousse smooth and stable.
Can I use a boxed brownie mix?
Absolutely. When I’m short on time, I use my favorite boxed mix and just focus on making the mousse layer from scratch.
Can I make this dessert ahead of time?
Yes! I usually make it the night before to give the mousse time to set. It holds up really well in the fridge.
What’s the best way to cut clean slices?
I use a sharp knife dipped in hot water and wiped clean between each cut. It gives neat edges and shows off the layers beautifully.
Conclusion
Layered Chocolate Mousse Brownies are a dreamy dessert that brings together rich, chewy, and creamy textures in every bite. I love how elegant they look and how easy they are to pull off. Whether I’m baking for guests or just treating myself, this recipe never fails to impress—and I always find myself going back for a second piece.
