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chocolate brownie mousse cake slice on plate

Chocolate Brownie Mousse Cake

Tara Kringlen
A rich and fudgy brownie bottom with an easy but decadent chocolate mousse on top. Utilizing a boxed brownie mix makes this yummy dessert come together even quicker!
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Prep Time 15 mins
Cook Time 35 mins
Chilling Time 6 hrs
Total Time 6 hrs 50 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 696 kcal


Brownie Layer

  • 1 box brownie mix plus ingredients listed on box

Chocolate Mousse

  • 12 oz bittersweet chocolate finely chopped
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 3 cups heavy whipping cream divided
  • ½ cup sugar


  • 1 cup heavy whipping cream
  • 3 tablespoon powdered sugar



  • Prepare the brownie batter according to package directions.
  • Pour the batter into a 9 inch springform pan that has been sprayed with baking spray.
  • Bake according to the boxed instructions for a 9 x 9 pan. Allow to cool completely.

Chocolate Mousse

  • Place finely chopped chocolate in a large bowl.
  • Microwave 1 cup of heavy cream for 2 minutes in a microwave safe container.
  • Pour hot cream over chocolate and stir until the chocolate is melted completely. Stir in the vanilla extract and salt. Allow to cool for 10 minutes before adding the whipped cream.
  • In a medium bowl, beat 2 cups of heavy cream and the sugar until soft to medium peaks form.
  • Stir in ½ cup of the whipped cream into the chocolate mixture to lighten it. Then, gently fold the remaining whipped cream into the chocolate until no white streaks remain.
  • Pour the mixture over the top of the brownie crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight.

Whipped Cream Topping

  • In a medium bowl, whip together cream and sugar until stiff peaks form. Pipe onto the chilled cake or dollop on top of individual slices.


Adapted from Epicurious.
  • Store covered in the refrigerator for up to 3 to 4 days. 


Calories: 696kcal
Keyword brownie crust, chocolate, chocolate mousse
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