These delicious layered mousse brownies are topped with whipped chocolate mousse and creamy chocolate ganache. They’re rich in flavor and so easy to make!
Quick Tips
- Make the chocolate ganache first so that it can begin cooling while you make the brownie batter
- Line your 8×8 baking pan with parchment paper for easy removal
- Use dark, milk or semi-sweet chocolate for the mousse/chocolate ganache! Whichever is your favorite
Equipment
- Hand or stand mixer: while you can make the brownie batter with just a whisk, you will need an electric mixer to whip the chocolate ganache (which turns into your mousse!)
- Mixing bowls: one of these bowls will need to be microwave safe in order to make your chocolate ganache
- 8×8 baking pan: a 9×9 pan is OK too, but will result in thinner brownies and mousse layer. A 9-inch round cake pan will work too!
- Measuring cups and spoons
- Parchment paper: recommended for lining the pan. Aluminum foil will work too
- Silicone spatula
- Small saucepan (optional): you can also make your chocolate ganache on the stove instead of the microwave
Ingredient Notes
- Unsalted butter: salted butter is OK too, just remove the added salt
- Granulated sugar
- Eggs: these should be at room temperature for best incorporation into the dough
- Vanilla extract
- Unsweetened cocoa powder: I prefer Ghirardelli brand
- Semi-sweet chocolate chips: baking chocolate works as well! These will be used in the brownies and in the chocolate ganache
- Salt: if using salted butter, remove the added salt for this recipe
- All-purpose flour
- Heavy cream: used to make the chocolate ganache
Try these other brownie desserts!
- Cookie Dough Topped Brownies
- Brownie Bottom Dulce de Leche Cheesecake Bars
- Peppermint Brownie Pie
- Brownie Bottom Peanut Butter Cheesecake
How to make layered mousse brownies
These rich layered mousse brownies can be put together in a few simple steps!
- Make the chocolate ganache
- Make the brownies
- Whip up the chocolate ganache
- Assemble the brownies
How to make the chocolate ganache
I recommend making the chocolate ganache before the brownies so that you can allow the mixture to begin to cool in the fridge while you make the brownie batter. The chocolate ganache needs to cool down to room temp (or slightly lower) in order to whip into its mousse texture.
Pour the heavy cream into a medium-sized microwave safe bowl and heat the cream for 30-45 seconds in the microwave, or until almost boiling. You can also heat until almost boiling on the stove using a small saucepan.
Remove the cream from heat and add the chocolate chips. Mix until the chocolate is melted and the mixture is smooth. Return to heat for a few seconds if needed to fully melt the chocolate.
Reserve ½ cup of the chocolate ganache mixture. Set it aside for topping the brownies later, then place the remaining chocolate ganache in the fridge to begin cooling.
How to make the brownies
Preheat the oven to 350 degrees.
Next, line an 8×8 baking pan with parchment paper or aluminum foil. I recommend spraying the pan with cooking spray before lining it with parchment paper (this helps the parchment paper stick to the pan). Set the pan aside.
In a medium-large mixing bowl, add melted butter and granulated sugar. Whisk together (or use a hand mixer) until combined.
Add the eggs, vanilla extract, melted chocolate and salt. Mix until combined.
Add the cocoa powder and mix (carefully) until well combined. This part can be messy!
Lastly, add the flour and mix until well-combined.
Pour the mixture into the lined 8×8 baking pan and use a silicone spatula to spread the batter evenly throughout the pan.
Bake for 20-25 minutes, or until a toothpick inserted in the center of the pan comes with just a few crumbs. I prefer to remove the brownies before the toothpick comes out completely clean so that you maintain that fudge-y texture!
Once fully baked, remove the brownies from the oven and allow them to cool to room temperature before adding the mousse layer. Put them in the fridge for faster cooling, if desired.
How to whip up the chocolate ganache
While the brownies are baking, remove the chocolate ganache from the fridge. Take care not to let it get too cool to where the mixture sets. The chocolate should begin to feel cool to the touch – that means it’s ready to whip into mousse!
Once the mixture is cool to the touch, remove it from the fridge and place it in a medium-large bowl or in a stand mixer bowl. I recommend using a stand mixer if you have it because the whipping process can take multiple minutes.
Whip the chocolate on medium-high speed using the whisk attachment. Mix until the mixture lightens and fluffs up. This will take 3-5 minutes.
How to assemble the brownies
Once the brownies have fully cooled, gently spread the whipped chocolate ganache evenly over the brownies. Try to spread as lightly as possible in order to maintain as much of the whipped structure as possible.
Pour the reserved non-whipped chocolate ganache over the top of the mousse and gently spread it to cover the entire pan of brownies. If the chocolate has started to set, microwave it for 5-10 seconds to ensure that it’s spreadable.
Return the brownies to the fridge to allow the ganache to fully set (20-30 minutes), then enjoy! Keep these stored in the fridge.
Other popular recipes!
Layered Mousse Brownies
Equipment
- Measuring cups and spoons
- whisk
- silicone spatula
Ingredients
For the brownie layer
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ⅓ cup melted chocolate chips 2 ounces
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the mousse and ganache layer
- ¾ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
To make the chocolate ganache
- Pour the heavy cream into a medium-sized microwave safe bowl and heat the cream for 30-45 seconds in the microwave, or until almost boiling. You can also heat until almost boiling on the stove using a small saucepan.
- Remove the cream from heat and add the chocolate chips. Mix until the chocolate is melted and the mixture is smooth. Return to heat for a few seconds if needed to fully melt the chocolate.
- Reserve ½ cup of the chocolate ganache mixture. Set it aside for topping the brownies later.
- Place the remaining chocolate ganache in the fridge to begin cooling. While it cools, make the brownie batter.
To make the brownies
- Preheat the oven to 350 degrees.
- Line an 8×8 baking pan with parchment paper or aluminum foil. I recommend spraying the pan with cooking spray before lining it with parchment paper (this helps the parchment paper stick to the pan). Set the pan aside.
- In a medium-large mixing bowl, add melted butter and granulated sugar. Whisk together (or use a hand mixer) until combined.
- Add the eggs, vanilla extract, melted chocolate and salt. Mix until combined.
- Add the cocoa powder and mix (carefully) until well combined. This part can be messy!
- Add the flour and mix until fully combined.
- Pour the mixture into the lined 8×8 baking pan and use a silicone spatula to spread the batter evenly throughout the pan.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of the pan comes out clean (or with some crumbs).
- Once fully baked, remove the brownies from the oven and allow them to cool to room temperature before adding the mousse layer. Put them in the fridge for faster cooling, if desired.
To make the chocolate mousse
- While the brownies are baking, remove the chocolate ganache from the fridge. Take care not to let it get too cool to where the mixture sets. The chocolate should begin to feel cool to the touch – that means it's ready to whip into mousse!
- Once the mixture is cool to the touch, remove it from the fridge and place it in a medium-large bowl or in a stand mixer bowl. I recommend using a stand mixer if you have it because the whipping process can take multiple minutes.
- Whip the chocolate on medium-high speed using the whisk attachment. Mix until the mixture lightens and fluffs up. This will take 3-5 minutes.
To assemble the brownies
- Once the brownies have fully cooled, gently spread the whipped chocolate ganache evenly over the brownies.
- Pour the reserved non-whipped chocolate ganache over the top of the mousse and gently spread it to cover the entire pan of brownies.
- Return the brownies to the fridge to allow the ganache to fully set (20-30 minutes), then enjoy! Keep these stored in the fridge.
