Name: Layered Chocolate Mousse Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: For the brownie layer:; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 tsp salt; 1/4 tsp baking powder (optional); For the chocolate mousse layer:; 1 cup semi-sweet or dark chocolate chips; 1 cup heavy cream (cold); 2 tbsp powdered sugar; 1/2 tsp vanilla extract; For the topping (optional):; 1 cup whipped cream or whipped topping; Chocolate shavings or cocoa powder for garnish; Optional: chocolate ganache

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Layered Chocolate Mousse Brownies are the ultimate dessert for chocolate lovers. They start with a rich, fudgy brownie base, topped with a light and silky chocolate mousse, and finished with a fluffy whipped topping or ganache. Each bite is a perfect balance of dense and creamy textures that makes this treat feel completely over-the-top—in the best way.

Why You’ll Love This Recipe

I love how this recipe takes classic brownies and turns them into a fancy, multi-layered dessert—without being too difficult. The fudgy brownie layer is deeply chocolatey and satisfying, while the mousse adds a soft, airy contrast. It’s a great make-ahead dessert for parties, special occasions, or anytime I want to spoil myself (or my guests) with something extra. Layered Chocolate Mousse Brownies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Unsweetened cocoa powder
All-purpose flour
Salt
Baking powder (optional, for slightly cakier texture)

For the chocolate mousse layer:

Semi-sweet or dark chocolate chips
Heavy cream
Powdered sugar
Vanilla extract

For the topping (optional):

Whipped cream or whipped topping
Chocolate shavings or cocoa powder for garnish
Optional: chocolate ganache

Directions

I preheat the oven to 350°F (175°C) and line an 8×8 or 9×9-inch pan with parchment paper.
I melt the butter in a saucepan or microwave, then whisk in the sugar, eggs, and vanilla until smooth.
I stir in the cocoa powder, flour, salt, and baking powder (if using), mixing until just combined.
I pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick comes out with moist crumbs. I let it cool completely.

For the mousse:
5. I melt the chocolate chips in a double boiler or microwave in short bursts until smooth, then let it cool slightly.
6. In a separate bowl, I whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
7. I fold the melted chocolate into the whipped cream gently, creating a smooth mousse.
8. I spread the mousse evenly over the cooled brownie layer and refrigerate for at least 2–3 hours to set.

For the topping (optional):
9. I add a layer of whipped cream or pour over a cooled ganache, then garnish with chocolate curls or a dusting of cocoa powder.
10. I slice and serve chilled.

Servings and timing

This recipe makes about 9 to 12 bars, depending on how I slice them. It takes around 45 minutes total: 15 minutes to prep, 25 minutes to bake, plus chilling time for the mousse (at least 2–3 hours).

Variations

Sometimes I add a layer of raspberry or strawberry preserves between the brownie and mousse for a fruity twist. If I want more texture, I mix chopped nuts or chocolate chunks into the brownie batter. For a mocha version, I add a little espresso powder to both the brownie and mousse layers. Layered Chocolate Mousse Brownies

storage/reheating

I store these brownies in the fridge, covered, for up to 4 days. They need to stay chilled because of the mousse. I don’t reheat them—these are best served cold or just slightly softened at room temp.

FAQs

Can I use a box brownie mix?

Yes, when I’m short on time, I use my favorite boxed mix and just let it cool completely before adding the mousse layer.

Can I make this dessert ahead of time?

Absolutely. I often make it a day in advance so it has plenty of time to chill and set.

What kind of chocolate is best for the mousse?

I go for semi-sweet or dark chocolate chips. Milk chocolate makes the mousse sweeter and softer, which works too if that’s what I’m craving.

How do I get clean slices?

I use a sharp knife and wipe it clean between each cut. Chilling the brownies well before slicing also helps a lot.

Can I freeze these?

Yes, I freeze individual slices wrapped tightly, then thaw them in the fridge. The texture holds up well, especially the mousse.

Conclusion

Layered Chocolate Mousse Brownies are a decadent, crowd-pleasing dessert that’s as beautiful as it is delicious. I love how the dense brownie base pairs with the airy mousse, making each bite rich and balanced. Whether I’m baking for a celebration or just want something indulgent, this recipe always delivers.