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Indulgent Chocolate Mousse Brownies for Any Occasion

Make Chocolate Mousse Brownies with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups heavy cream
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped topping or whipped cream

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined and smooth.
  3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly mixed.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
  7. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. While the brownies are baking, prepare the chocolate mousse. In a medium bowl, beat the softened cream cheese until creamy and smooth.
  9. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
  10. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful to maintain the light and airy texture.
  11. Once the brownies are done baking, allow them to cool completely in the pan on a wire rack.
  12. Spread the chocolate mousse evenly over the cooled brownies, smoothing it out with a spatula.
  13. Chill the brownies in the refrigerator for at least 2 hours to allow the mousse to set.
  14. Once set, cut the brownies into squares and serve chilled or at room temperature. Optional: top with additional whipped cream or chocolate shavings for an extra touch.