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Delish Strawberry Mousse Brownies

Delish Strawberry Mousse Brownies

Fudgy cocoa brownies topped with a silky, strawberry gelatin–stabilized mousse and a glossy chocolate ganache. A show-stopping dessert that slices cleanly and tastes like chocolate-covered strawberries.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter, melted brownie base
  • 1 cup granulated sugar brownie base
  • 2 large eggs brownie base
  • 2 teaspoon vanilla extract divided; 1 teaspoon for brownies, 1 teaspoon for mousse
  • 0.75 cup all-purpose flour brownie base
  • 0.5 cup unsweetened cocoa powder brownie base
  • 0.5 teaspoon fine sea salt brownie base
  • 0.5 cup semisweet chocolate chips fold into brownie batter
  • 2 cup fresh strawberries, hulled and chopped mousse
  • 0.33 cup granulated sugar mousse; to sweeten strawberry puree
  • 1 tablespoon fresh lemon juice mousse
  • 2.5 teaspoon unflavored powdered gelatin mousse; about 1 envelope
  • 0.25 cup cold water to bloom gelatin
  • 1.25 cup heavy whipping cream mousse
  • 0.25 cup powdered sugar mousse; for whipping cream
  • 1 teaspoon vanilla extract mousse
  • 1 cup semisweet chocolate chips ganache
  • 0.5 cup heavy cream ganache
  • 1 cup fresh strawberries, sliced garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting, and lightly grease.
  • Make brownie batter: In a bowl, whisk melted butter and 1 cup granulated sugar until glossy. Whisk in eggs and 1 teaspoon vanilla until smooth.
  • Sift in flour, cocoa powder, and salt. Fold until just combined, then fold in 0.5 cup semisweet chocolate chips.
  • Spread batter into pan and bake 20 to 25 minutes, until a toothpick comes out with moist crumbs. Cool completely in pan.
  • Cook strawberry puree: In a saucepan, combine chopped strawberries, 0.33 cup sugar, and lemon juice. Simmer over medium heat 5 to 7 minutes until juicy and softened. Blend until smooth and let cool 5 minutes.
  • Bloom gelatin: Sprinkle gelatin over cold water in a small bowl; let stand 5 minutes. Warm the strawberry puree until hot (not boiling), then stir in bloomed gelatin until fully dissolved. Cool to room temperature until slightly thickened.
  • Whip mousse: Beat heavy whipping cream with powdered sugar and remaining 1 teaspoon vanilla to soft peaks. Gently fold in the cooled strawberry-gelatin mixture until uniform.
  • Spread mousse evenly over the cooled brownie base. Chill until set, about 2 hours.
  • Make ganache: Heat heavy cream just to a simmer. Pour over 1 cup chocolate chips; let sit 2 minutes, then stir until smooth. Cool 10 minutes until slightly thickened, then spread over the set mousse.
  • Chill 30 to 60 minutes until the ganache is set. Garnish with sliced strawberries, lift from the pan, and cut into 12 squares. Wipe the knife between cuts for clean layers.

Notes

For the best texture, ensure the strawberry-gelatin mixture is cool to the touch before folding into the whipped cream. If your puree is very watery, simmer a few extra minutes to reduce. Store covered and refrigerated for up to 3 days.