June 11th, 2014

Chocolate Mousse Brownies

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As a food blogger, I don’t repeat recipes very often. I’ve made these Chocolate Mousse Brownies twice in the last month. Once for my family and once for a crowd of hungry teenagers. They were a big hit with both groups, and for good reason. They are amazing!

Chocolate Mousse Brownies

The dense, chewy brownies and the light, fluffy chocolate mousse are both fantastic on their own, but together they equal decadent brownie perfection.

And believe it or not, they are really easy to make. The biggest challenge is not eating all the mousse before you put it on the brownies!

This is one of those recipes that will wow your friends and family and make them think you spent hours in the kitchen.

If I want to lighten things up a bit (is that even possible?) I omit the chocolate drizzle and top them with fresh raspberries and a dollop of whipped cream.

If you’re looking for anΒ easy but elegant dessert for a special occasion–or just because–these are the brownies for you!

Chocolate Mousse Brownies


    For the brownies

    • 3/4 cup flour
    • 1/2 cup cocoa
    • 1/2 teaspoon salt
    • 3/4 cup butter
    • 1 1/2 cups sugar
    • 1 teaspoon vanilla
    • 2 eggs

    For the mousse

    • 3/4 cups miniature marshmallows
    • 4 ounces chopped semi-sweet chocolate
    • 1/4 cup milk
    • 1 cup heavy whipping cream
    • Additional chocolate for garnish (optional)


    1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
    2. In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
    3. Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.
    4. Meanwhile, make the mousse by heating marshmallows, chocolate and milk in a medium saucepan over medium-low heat, stirring often until completely smooth. Cool completely.
    5. With an electric mixer, beat whipping cream until stiff peaks form. Stir in cooled chocolate mixture.
    6. Spread mousse evenly over cooled brownies. Drizzle with additional melted chocolate, or top with chocolate shavings, if desired.
    7. Refrigerate brownies for at least 30 minutes, or until ready to serve. Keep leftover brownies in the refrigerator (this will also make the brownie layer dense and chewy!).
    1 review

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    Easy Chocolate Mousse


    Who Dished It Up First: This is an original recipe.



    1. Dear Danelle, This is my kind of brownie. I love the mousse topping. I am going to pin this so I can try it soon! Blessings, Catherine

    2. These look amazing! Can’t wait to give them a try.

    3. Oh my goodness – Danelle! WOW!

    4. I’m loving this brownie! I need to make them this weekend for sure! I’ve already written down the ingredients… and I’m heading to the store right after work! Ok, I said this weekend…but I have a feeling that it’s going to happen much sooner. Like maybe tonight sooner!
      Wonderful post. πŸ™‚

    5. Oh my gosh Danelle .. this seriously is making my mouth water. Need to make this this weekend! Holy Cow. Great pics too girl!

    6. Oh my!! Your brownies look so good! Thanks Danelle πŸ™‚

    7. I first glanced at the recipe and you captured my attention with making them twice. I’m the same way, my husband often asks if we can have something more than once. Pinning these to try.

    8. These look divine. And the mousse doesn’t seem too intimidating. I might just have to give these a try!

    9. wow Danelle you’ve outdone yourself with this one! Pretty sure I’m gaining weight just looking at that picture! πŸ™‚

    10. Jamie @ Love Bakes Good Cakes says:

      I hear these babies calling my name! πŸ™‚

    11. the mousse layer looks so fluffy, and the brownie layer is equally calling me name!

    12. These look so delicious and beautiful.. yummy!

    13. they look sooo good!

    14. Beautiful recipe. I have a question. Can you use cool whip instead of the whipped cream? And how long can you refridgerate them or freeze them?

    15. These are very good. I made them to take to a potluck and they were a big hit with everyone–will definitely be a repeat for us.

    16. Thanks for this fabulous looking reciepe. Just made these and I can’t wait for dinner do I could have these.

    17. Made these to take to a potluck last night and they were a hit! The brownies are so dense and chewey and decadent, and the mousse is to die for! Next time I might make a stabilized whipped cream (using cream of tartar and a bit of gelatin) so the mousse holds its form a bit better, but other than that this recipe is perfect! The ultimate chocolate lovers brownie.

    18. Hi! Just wanted to let you know that I am currently writing a blog post about these, linking it to your site, as I bake them! They smell delicious, and what I’ve tasted of the batter (oops) was amazing! Thanks for a great recipe! πŸ™‚

    19. Just a question, 350 degrees for the oven seems a bit high. is that correct?

    20. can I double this a put it in. 9×13!pan?

    21. I made these for my family for Valentines Day. Everyone raved about them and I was asked to bake more. They are amazing!

    22. Danelle, these sound absolutely fabulous. Can’t wait to try them. I was wondering if bottled marshmallow “fluff” would work as a sub for the melted marshmallows. Any experience with it?

    23. I would not sub marshmallow fluff in this recipe. It would be hard to know the exact amount to use in place of the marshmallows, and although this recipe is pretty forgiving, you still need to be fairly careful when making mousse.

    24. Hey I tried this recipe earlier on in the week and my mother took them to her work and she tells me that everyone who she gave it to loved it and told her if I can make them more to take them home with them.

    25. I want to make this recipe but for the Coco powder does it have to be sweetened or unsweetened?

    26. This is a great recipe! Thanks. Made it for our staff potluck.


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