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Chocolate Mousse Brownies – A combination of two favorites in one. Fudgy brownies topped with chocolate mousse make for a chocolate lovers dream.
It is no surprise that I am a huge fan of brownies. It can be your basic Homemade Brownies that are topped with a chocolate frosting. Or it can be something over the top. These Peanut Butter Stuffed Brownies are a must if you like peanut butter and chocolate together.
So today I am back with another brownie, but this time I am combining 2 classic desserts into one. This is a rich and fudgy brownie that is topped with a creamy chocolate mousse. You can call them “Moonies” for short if you want!
These are seriously chocolate-y and decadent. The mousse is light and airy, but still rich and chocolate-y. Put that on a fudgy brownie and you will win over any chocolate lover out there.
The trick to making the chocolate mousse is marshmallows! They are melted down and help make it stay light and fluffy, so your brownie isn’t over the top heavy and too sweet. Don’t get me wrong, they are still sweet, but not over the top sweet. You use semi-sweet chocolate for the mousse, but if you prefer dark chocolate you can use it instead.
Brownies from scratch are probably my favorite dessert. I will skip the box mix every day of the week. Chocolate brownies are one of the easiest desserts to make; they don’t involve a mixer, just a few ingredients, and you pour everything in a pan to bake. They really take about 5-7 minutes to mix up and get in the oven and if you are speedy you can even cut down on that!
Ingredients for Homemade Brownies
Scroll down to the FULL recipe card at the bottom for the amounts and instructions.
- Chocolate – unsweetened chocolate squares
- Vegetable Oil
- Granulated Sugar
- Eggs
- Flour
- Salt
- Baking Powder
See 7 ingredients! Can’t get that much more basic for a homemade dessert.
Ingredients For Chocolate Mousse
- Mini Marshmallows
- Semi Sweet Chocolate Chips
- Milk
- Heavy Cream
How To Make Chocolate Mousse Brownies
- Start by making your brownies. The homemade brownie recipe is below, but you can use a box mix as well. Bake until they are done and let them cool completely.
- Next prepare the chocolate mousse. In a small saucepan head the marshmallows, chocolate chips, and milk over low heat until melted. Remove from heat and cool completely.
- Whip Cream. Once chocolate mixture has cooled, whip heavy cream until stiff peaks using an electric or stand mixer. Slowly add in cooled chocolate until well combined and stiff peaks reform.
- Top with Mousse. Spread the chocolate mousse mixture over cooled the brownies. Store in the refrigerator for 2 hours to set before serving.
Storage
These chocolate mousse brownies are best stored in the fridge. You don’t want the mousse to melt and no be safe to eat. I do like to let the brownies sit out for about 20 minutes before we eat them though. Just so the brownie can get closer to room temperature and you can really taste the chocolate.
These Moonies have been a huge hit at our house, and if you love chocolate I am sure you are going to love them too! They are very easy to make, so add them to your baking list now!
More Tasty Brownie Recipes
- Nutella Brownies
- Lemon Brownies
- Strawberry Brownies
- M&M Brownies
- Chick Fil A Brownies
- Cosmic Brownies
- S’mores Brownies
- Gooey Brownie Pie
Chocolate Mousse Brownies
Ingredients
Brownies
- 2 ounces unsweetened chocolate, melted
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 2 whole eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Mousse
- 3/4 cup mini marshmallows
- 4 ounces semi sweet chocolate chips
- 1/4 cup milk
- 1 cup heavy cream
Instructions
- Preheat oven to 350º F degrees. Grease and flour an 8-inch baking dish. Or line with foil, and spray with non-stick spray.
- In a bowl combine melted chocolate with canola oil. Add sugar and eggs. Mix until well combined. Stir in flour, salt, and baking powder.2 ounces unsweetened chocolate, 1/3 cup vegetable oil, 1 cup granulated sugar, 2 whole eggs, 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder
- Pour batter into prepared pan. Bake for 25-30 minutes, until a tester comes out mostly clean. Remove from oven and let brownies cool completely.
- To prepare chocolate mousse, heat marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from heat and cool completely.3/4 cup mini marshmallows, 4 ounces semi sweet chocolate chips, 1/4 cup milk
- Once chocolate is cooled, whip heavy cream until stiff peaks form. Slowly add in cooled chocolate until well combined and stiff peaks reform.1 cup heavy cream
- Spread over cooled brownies. Store in the refrigerator for 2 hours to set before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I sat here drooling for what felt like forever. This is an entirely different breed of brownies that I have yet to try and you better BELIEVE I have it on my to-do list for Easter this weekend!
What’s not to love about these brownies! Love the mousse topping…Perfection!
These brownies are everything!! My family would LOVE these!!
I am in chocolate heaven! What’s not to love about this decadent dessert?! Yum!
This is pure chocolate heaven!
I’ve never heard of mousse brownies, but I definitely need to try these! They look delicious!
You had me at chocolate! I have to try this!
I can not print the recipe for Mousse brownies for some reason.
Are you click on the link to get the full recipe? https://www.imperialsugar.com/recipes/moonies-chocolate-mousse-brownies?utm_source=Dinners%20Dishes%20Desserts&utm_medium=Blog%20%2B%20Social&utm_campaign=Moonies The print button is above the image.
To me these are not worth making unless u know how to make mousse. Took me 3 hrs to make & mousse is still not like the picture. Will not make again.
Did you follow the instructions for the mousse? It has instructions and a video that shows you how to do it, and it should take about 15 minutes.
I haven’t made these yet but I intend to. My question is, if I want to make these in a 9 x 13 pan do I double or triple the recipe? What would be the baking time?
Thank you,
Sandy
You would double the recipe