86% would make this again

Chocolate Mousse Brownies

Q: Can I use boxed brownie mix instead of making the brownies from scratch?

You can absolutely use a boxed brownie mix for the base. Just bake according to the box instructions and let the brownies cool completely before you spread the mousse on top so it stays nice and set. Many home bakers love this shortcut because it still tastes great and saves time in the kitchen.

Q: How do I get neat clean slices without the mousse smudging?

The trick is to use a hot sharp knife and wipe it clean between cuts. Dip the knife in hot water, dry it then slice; this helps cut through the mousse layer cleanly and keeps your squares looking tidy like in the photo.

Q: Can I make these brownies ahead of time?

Sure, these brownies are great to made in advance. They actually taste better when chilled because the layers have time to firm up and the flavours develop. Store them covered in the fridge before serving.

Q: Can I freeze chocolate mousse brownies?

You can freeze the brownie base before adding mousse but freezing once the mousse is on often affects texture. If you do want to freeze finished squares, wrap them tightly and thaw in the fridge so that the mousse stays creamy rather than watery.

Q: What chocolate should I use for the best mousse?

Using good quality dark chocolate with around 60-70 percent cocoa gives the richest smoothest flavour. Cheaper chocolate can make the mousse grainy or less intense and mixing in a little espresso powder can elevate the chocolate taste even more.

Q: How long should I chill the brownies after adding the mousse?

Chill for at least 2 hours so the mousse sets properly and you get defined layers when you cut. Longer chilling makes cutting easier and helps the dessert hold its shape when served.

Vish G

February 8, 2026

If you love dessert as much as we do then these Chocolate Mousse brownies will keep you coming back for more. We made these for a surprise party and everyone fell in love with them. The combination of a chocolatey fudgy brownie with deep flavour topped with a delicious soft mousse that melts in your mouth is hard to beat. This Insta worthy dessert recipe is a must try.

PREP TIME

25 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

Brownie layer
115 g / ½ cup unsalted butter
200 g / 1 cup caster sugar or granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
40 g / ½ cup unsweetened cocoa powder (Dutch process if possible)
60 ml / ¼ cup hot coffee or hot water
1 tsp instant espresso powder
65 g / ½ cup plain flour / all purpose flour
½ tsp salt
Chocolate mousse layer
170 g / 6 oz dark chocolate, chopped
240 ml / 1 cup cold double cream / heavy cream
1 tbsp icing sugar / powdered sugar
½ tsp vanilla extract
Topping (optional but recommended for the look)
Fresh raspberries
Chocolate chips or curls
Small mint leaves

Instructions

Preheat the oven to 170°C / 340°F and line an 20 cm / 8 inch square tin with baking paper.
In a small bowl, mix the cocoa powder, espresso powder and hot coffee until smooth and glossy then set aside.
Melt the butter gently and stir it into the sugar until well combined.
Whisk in the eggs one at a time, then add the vanilla.
Stir in the cocoa coffee mixture until fully blended and smooth.
Add the flour and salt and gently fold just until no dry spots remain.
Pour the batter into the tin and smooth the top.
Bake for 23 to 27 minutes until the edges are set but the centre still looks slightly soft.
Let the brownies cool completely in the tin, then chill in the fridge for 30 minutes before adding the mousse.
Melt the dark chocolate and allow it to cool until just warm to the touch.
Whip the cream with the icing sugar and vanilla until stiff peaks form.
Gently fold the melted chocolate into the whipped cream until smooth and airy.
Spread the mousse evenly over the chilled brownie base and smooth the top.
Refrigerate for at least 90 minutes until the mousse is set.
Slice into neat squares and decorate with raspberries, chocolate and mint just before serving.