Best chocolate mousse brownie recipe! These chewy/fudgy brownies are topped with an easy, egg-free chocolate mousse for a rich chocolate dessert.
Valentine’s Day is just around the corner! Even though I’m not much of a romantic, I am more than happy to enjoy some chocolate.
And this Chocolate Mousse Brownie recipe is seriously chocolaty!
The brownies are rich and fudgy and chewy. They’re the perfect base for the light and fluffy chocolate mousse.
These brownies are also a great make-ahead option. They taste just as good, maybe even a little better, the second day. So, treat yourself or a loved one to some chocolaty goodness with these Chocolate Mousse Brownies (or take it a step farther and try my French Silk Brownies)!
How to Make Chocolate Mousse Brownies
Melt butter in a saucepan. Mix in sugar.
Remove from heat and stir in vanilla. Mix in eggs.
Mix in flour, cocoa powder, and salt just until combined. Don’t overmix.
Pour the batter into pan. Bake until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs.
To make the chocolate mousse, add the chocolate, marshmallows, and milk to a saucepan. Heat until melted and well-combined. Set aside to cool.
Whip the heavy cream, and then fold in the cooled chocolate mixture.
Spread the chocolate mousse over the cooled brownies.
- If you want a more in-depth guide to making brownies, check out this post for more tips.
- Butter: I use salted butter. If you use unsalted butter, increase the salt to 3/4 teaspoon.
- Flour: It’s key to properly measure the flour. Using too much flour will give you cakier brownies.
- Cocoa powder: I use unsweetened cocoa powder (like Hershey’s, Trader Joe’s, Ghirardelli) in this recipe. Different brands of cocoa powder will give you lighter or darker chocolate mousse.
- Milk: You can use any milk from skim milk to whole milk.
- Whipped cream: If you need some extra tips and pointers on how to make whipped cream, this post has that info.
How to Store
These brownies should be stored, covered, in the fridge. They will keep for up to 4 days.
More Brownie Recipes!
If you’ve tried this chocolate mousse brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Chocolate Mousse Brownie Recipe
- 3/4 cup butter1
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour2
- 1/2 cup unsweetened cocoa powder3
- 1/2 teaspoon salt
- 3/4 cup miniature marshmallows
- 4 ounces semi-sweet baking chocolate (chopped)
- 1/4 cup milk⁴
- 1 cup heavy whipping cream
- Preheat oven to 350 F. Grease or use parchment paper to line a 9x9-inch baking pan.
- In a large saucepan, melt butter.
- Turn heat to low, and stir in sugar. Let cook, stirring constantly, for 2-3 minutes.
- Remove from heat, and stir in vanilla.
- Let mixture cool for about 5 minutes.
- Whisk in eggs until combined.
- Add flour, cocoa powder, and salt. Whisk in until just incorporated.
- Pour batter into prepared pan, spreading batter as needed.
- Bake for 20-30 minutes. The edges should look done, but the center should still look shiny. A toothpick inserted in the center should come out with a few fudgy crumbs.
- Cool completely.
- To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely smooth.
- Cool completely.
- In a separate bowl, beat whipping cream to stiff beats.
- Fold in cooled chocolate mixture.
- Spread mousse evenly over brownies.
- Chill brownies for at least 30 minutes, or until ready to serve.
- Cover and chill leftover brownies.
- I use salted butter. If you're using unsalted butter, increase salt to 3/4 teaspoon.
- Be sure to properly measure the flour to get the chewy/fudgy brownie texture. To properly measure the flour, either weigh it or stir or sift the flour to break it up. Then lightly spoon into measuring cup and level.
- I use regular unsweetened cocoa powder, not Dutch-processed.
- Any milk from skim milk to whole milk will work.
- Nutrition values are estimates.
Originally published 2/12/16. Updated with new photos and tips 2/7/2020.
Slightly adapted from Let’s Dish Recipes.