Bittersweet Chocolate Mousse Brownies


Brownies topped with chocolate mousse and whipped cream. The height of decadence! Garnish with chocolate covered espresso beans if available.

6 to 9 - brownies


  • 6 tablespoons unsalted butter

  • 1 (1 ounce) square unsweetened chocolate

  • ½ cup white sugar

  • 1 egg

  • ¼ teaspoon vanilla extract

  • cup all-purpose flour

  • teaspoon baking soda

  • teaspoon salt

  • 4 (1 ounce) squares bittersweet chocolate, chopped

  • 3 tablespoons strong brewed coffee

  • 3 eggs

  • ¾ cup heavy whipping cream

  • cup heavy whipping cream

  • 1 tablespoon confectioners' sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.

  2. Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.

  3. Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.

  4. Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.

  5. To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.

  6. In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest

  7. Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.

  8. To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.

Nutrition Facts (per serving)

347 Calories
26g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 347
% Daily Value *
Total Fat 26g 34%
Saturated Fat 16g 79%
Cholesterol 143mg 48%
Sodium 94mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Total Sugars 18g
Protein 5g
Vitamin C 0mg 1%
Calcium 37mg 3%
Iron 1mg 7%
Potassium 132mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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