Chocolate Mousse Brownie Stack
Fudgy brownie base + silky chocolate mousse top — the dessert winter dreams are made of.
Chocolate — it seems to be the theme running through my kitchen lately. Maybe it’s the season, maybe it’s comfort, or maybe it’s just the quiet joy of leaning into decadence when the mornings are cold enough to make you wrap your hands around a mug for warmth. Winter has that effect. The kind that nudges you toward rich flavours, deep cocoa, blankets, and warm oven trays.
The chill settles early here. No warmth until the sun lifts its sleepy head, then like magic, the soft subtropical glow pushes through — a gentle winter, mild but still calling for something indulgent. Something that melts into the afternoon like a sigh.
And this — this is that dessert.
A Chocolate Mousse Brownie Stack built for indulgence. A little time, a few bowls, a bit of melting and whipping and folding — nothing complicated, but just enough ritual to make you slow down. When the whisk is going, when chocolate is swirling glossy and warm, when cream peaks softly — life suddenly feels gently paced again.
The base is a classic brownie: rich, fudgy, dark. On top, a cloudlike mousse — silky, light, airy. Together, they are everything you want chocolate to be.
The beauty? You can make it in stages. Brownie today, mousse tomorrow. The base freezes like a dream, and once stacked it keeps in the fridge for days (assuming sneaky spoons don’t discover it first).
So here we are, weekend baking calling. Chocolate forward as ever. And honestly — I’m not mad about it.
Why You’ll Love This Chocolate Mousse Brownie Stack
-
A show-stopper dessert for dinner parties, birthdays, celebrations
-
Gluten free, rich and indulgent (dairy-free adaptable)
-
Make-ahead friendly — brownie + mousse can be done separately
-
A stunning layered finish with minimal fuss
-
Bakery-level texture using everyday ingredients
-
Serves a crowd — up to 16 slices (or fewer if you go tall!)
-
Decadent, silky, fudgy — but not overly sweet
This is the dessert that disappears quietly — one small piece at a time.
This Chocolate Mousse Brownie Stack is for slow moments. For weekend baking with music in the kitchen, for dinner parties, for birthday candles, for the kind of evening when dessert becomes the centrepiece and everyone leans in for “just one more sliver.” It’s rich and elegant, yet grounding — the kind of treat that makes winter feel soft and comforting rather than stark.
Make it ahead, slice it generously, serve it with love — and let chocolate be your warm blanket for the season.
Chocolate Mousse Brownie Stack Recipe
Serves 16 | Gluten Free | Prep 20 min + chill time | Bake 25 min
Brownie Base
-
250g butter
-
1 ½ cups caster sugar
-
6 tbsp besan flour
-
¾ cup unsweetened cocoa powder
-
4 eggs
Mousse
-
270g milk chocolate (or dark for deeper flavour)
-
2 eggs
-
2 egg yolks
-
360ml pouring cream
-
1 sheet gold-strength gelatin
-
Cocoa powder, for dusting
Method
For the Brownie Base
-
Preheat oven to 180°C. Grease + line a 20x30cm rectangular slice tin.
-
Melt butter + sugar in a heatproof bowl in the microwave (1 min, stir, another min). Stir until smooth and glossy. Let cool slightly.
-
Sift besan flour and cocoa together. Gradually stir in butter mixture.
-
Add eggs and mix until just combined.
-
Pour into tin and bake 25 minutes — centre should look slightly undercooked.
-
Cool completely, then chill in the fridge.
For the Mousse Layer
-
Melt chocolate over a bowl set on simmering water. Cool slightly.
-
Whisk eggs + yolks until thick, pale and airy.
-
Whip 300ml cream to soft peaks.
-
Warm remaining 60ml cream in a saucepan — do not boil.
-
Soak gelatin in cold water to soften, squeeze, dissolve into hot cream.
-
Fold egg mixture into melted chocolate, then warm cream, then whipped cream.
-
Pour mousse over chilled brownie. Refrigerate overnight to set.
-
Dust generously with cocoa and slice with a hot clean knife.
Keeps 5 days in fridge. Good luck making it last.
Tips & Variations
-
Dairy free? Use dairy-free chocolate + coconut cream.
-
Flour swap: Besan gives density — but nut meal or GF blend works well.
-
Flavour boost: Add espresso powder or vanilla to the brownie batter.
-
Texture twist: Fold raspberries or crushed hazelnuts into the mousse.
-
Presentation: Stack two layers for a tall, dramatic celebration cake.
Serving & Storage
-
Slice cold for clean edges, serve room temp for best flavour.
-
Refrigerate up to 5 days in an airtight container.
-
Base freezes beautifully for up to 2 months — thaw before adding mousse.
-
Serve with berries, whipped cream or a drizzle of warm chocolate sauce.
FAQ
Q. Does this taste very rich?
Yes — beautifully so. Balanced by the light mousse top.
Q. Can I make it ahead?
Perfect make-ahead dessert. Chill overnight for best set.
Q. Can I halve the recipe?
Absolutely — use a smaller tin.
Q. Why besan flour?
It adds fudgy structure and deeper flavour — but can be swapped.
Chocolate Brownie Mousse stack
Ingredients
Base
- 250 g butter
- 1 ½ cup Caster sugar
- 6 tbsp Besan Flour
- ¾ cup unsweetened Cocoa Powder
- 4 eggs
Mousse
- 270 g Milk chocolate
- 2 eggs
- 2 egg yolks
- 360 ml pouring cream
- 1 sheet gold-strength gelatin
- Cocoa powder for dusting
Instructions
- For base
- Oven preheated to 180C and a rectangular slice tin (20x30cm) oiled and lined with baking paper.
- Place butter, sugar into a heat proof bowl and heat in microwave for 1 min, stir and heat again for additional min. Stir mixture until it comes together (usually 1 min or 2), place to one side to cool slightly.
- Sift cocoa powder and besan flour together in a separate bowl. Gradually stir butter mixture into dry mix until combined. Add eggs and stir until fully incorporated.
- Poor into the prepared tin and bake for 25 mins. The brownies will look a little undercooked in the middle when done. Leave in tin to cool.
- Then cover and place in refrigerator until fully chilled for mousse layer.
- Mousse:
- Melt the chocolate in a large heatproof bowl set over a saucepan of gently simmering water. Leave to cool until just warm.
- Using an electric stand mixer, whisk the eggs and yolks together until thick and pale.
- In a separate bowl, whip 300ml of the cream to soft peaks.
- Heat the remaining cream in a small saucepan over low heat until simmering, remove the pan from the heat.
- Soak the gelatine in a sauce of cold water until soft then squeeze out any excess liquid. Stir the soaked gelatine into the cream until dissolved.
- Fold the egg mixture into the melted chocolate until combined, then add the warm cream.
- Finally, fold through the whipped cream.
- Pour mousse onto prepped brownie and place in the fridge to set overnight.
- Dust the top of the mousse with a good layer of cocoa powder and cut using a clean hot knife. Keep in an airtight container in the fridge for up to 5 days.
Notes
- Besan flour is available from health food stores, online and at Indian grocery shops (my preference) You could replace with any other nut meal, or commercial gf flour mix.
- You can use dark chocolate instead of the milk chocolate.
If you loved this recipe try one of these.
The Best Brownies Ever!
Chocolate Mud Cake
Pin for Later
Did You Make This Recipe?
I’d love to see your version of this Brownie Mousse Stack!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
