If you love chocolate, this Eggless Chocolate Mousse Brownie made with a fudgy brownie layer and piled high with a decadent layer of chocolate mousse is like a dream come true.
Make it for the holidays or special events, and it never fails to impress. Plus, this mouthwatering dessert has an enticing appeal to it that can draw even the most rigid dieters into its grasps!
Hello Chocolate lovers – this Eggless Chocolate Mousse Brownie is just for YOU! It is one of the easiest recipes that I have ever made, and it has –
Two layers of chocolaty goodness –
Bottom layer – The brownie layer is A-MAZ-ING; it’s perfectly baked, fudgy, chocolaty with just the right amount of chewiness.
Top layer – The brownies are covered with a light and airy chocolate mousse that is melt-in-your-mouth smooth and delicious! The combo of fudgy brownies and the light, fluffy mousse complement each other perfectly.
It is collectively a subtle combination of an elegant dessert, and you get to enjoy all the joys of chocolate in one single bite. Satisfaction guaranteed!
You’ll love this Eggless Chocolate Mousse Brownie
- It’s a show-stopping dessert that always makes a statement at the dinner table.
- Its’ super easy-to-make- no fancy steps required and largely come together from pantry staples.
- Double up the recipe, and this brownie mousse recipe is perfect for a large gathering, potluck, and family reunion.
- Make-ahead dessert – it can be made up to two days in advance, so you have one less thing to worry about.
Ingredients for Eggless Chocolate Mousse Brownie
» Flour – all-purpose flour is what we need. Make sure you measure the flour correctly.
» Cocoa powder – use unsweetened cocoa powder.
» Sugar – granulated sugar works the best. You can use brown sugar too. It will add some delicious caramel touch.
» Baking powder + baking soda – will lend our brownies cake-like texture.
» Salt – to enhance the overall flavor.
» Chocolate Chips – use semisweet chocolate chips.
» Sweetened Condensed milk – adds sweetness and moisture. It also makes these brownies unbelievably moist and fudgy.
» Milk – along with the leavening agents creates a soft, rich, and light brownie.
» Oil – For fudgy brownies, I prefer oil. It also allows the chocolate flavor to shine through. Use any neutral-flavored oil.
» Vanilla essence – to flavor our brownies.
» Heavy Whipping Cream – use heavy cream that contains a fat content of at least 35% or higher.
» Agar-agar – naturally vegan/vegetarian. It has gel-like characteristics and is a suitable replacement for gelatin.
» Chocolate Chips – use semi-sweet chips.
» Sugar – Confectioners sugar works the best as this will lend our mousse a smooth grain-free texture.
» Cornstarch – This is what will thicken our chocolate mousse while retaining its creamy and smooth finish.
How to make Eggless Chocolate Mousse Brownie?
Besides being yummy and delectable, I can even bet that the procedure to make these brownies will make your mouth water. This one-bowl Eggless Chocolate Mousse Brownie is made from scratch and tastes delicious on its own.
Step 1- Prepare the pan – Grease 8×8 baking pan with oil. Line it with a parchment sheet and set it aside. Preheat oven to 350 degrees F.
Step 2- Brownie layer – Combine chocolate chips and milk in a microwavable bowl. Microwave for 40 seconds. Remove and whisk until smooth and melted.
Now, combine all the dry and wet ingredients in a bowl. Whisk until well blended. Pour the batter into a greased 8×8 pan. Bake the brownie for 35 minutes or until the toothpick inserted comes out with few crumbs attached to it. Allow it to cool completely.
Step 3- Mousse Layer – while our brownie layer is cooling, let’s prepare our chocolate mousse.
Allow agar-agar to bloom in water for around 5 minutes. Meanwhile, heat 1 cup of heavy cream in a saucepan over medium-high heat. Please bring it to a slight boil. Add bloomed agar-agar to cream and allow it to simmer for about 5 minutes (on medium-low heat) until it is completely dissolved.
After 5 minutes, take it off the flame. The cream will become slightly thick. Pour this mixture over chocolate chips and whisk until chocolate is completely melted. Set aside to cool to about room temperature. Keep stirring occasionally.
Now, Combine the remaining heavy cream, powdered sugar, and cornstarch in a bowl. Beat until stiff peaks form. Carefully stir in half of the whipped cream into the melted chocolate-agar-agar-mix. Fold it gently until fully incorporated. Do not whisk.
Pour the mousse over the baked and cooled brownie and cover and chill the cake for at least 6 hours or preferably overnight.
Step 4- Final drizzle – I have garnished my Eggless Chocolate Mousse Brownie with a chocolate drizzle and some sprinkles.
Cut a slice, and it’s time to treat your taste buds with a soft and smooth mousse contrasting with a satisfying chunk of brownie.
Sounds amazing. Isn’t it? Trust me; it tastes heavenly!!
Tips to make the Eggless Chocolate Mousse Brownie
» The brownie layer is made from scratch, but you can use store-bought brownie as the bottom layer to speed up the process.
» Do not over bake – Make sure you bake the brownie layer until the toothpick inserted comes out with few crumbs attached to it. Do not over bake them as they will become hard.
» Don’t rush – allow the brownie layer to cool completely ( at room temperature) before layering it with mousse. For a clean-cut, I usually let my brownies cool for 2-3 hours or overnight (if I have time).
» Plan in advance – The mousse layers need to set completely before you slice the brownies and serve them. Therefore, start a day in advance for everything to set for your event.
» This Chocolate Mousse Brownie recipe can be scaled up or down to feed a large crowd or gathering.
» The chocolate mousse tipping is not overly sweet. But if you prefer a sweeter mousse, feel free to add an extra tablespoon of sugar to the whipped cream.
» You can use any form of agar-agar for this recipe. I have used agar- agar powder ( 1 teaspoon), which is equivalent to one tablespoon of agar flakes.
» To lighten things, you can skip the chocolate drizzle on top.
Can I skip Agar-agar in Eggless Chocolate Mousse Brownie?
I would not recommend that. Agar-agar gives this chocolate mousse a firm texture; therefore, please do not skip or omit from the recipe. You can find agar-agar in the pie and pudding section of your grocery store.
However, you can use gelatin to substitute agar-agar.
How to serve this brownie – Hot or Cold?
Moderately cold! The mousse will lose its texture if it’s kept at room temperature for an extended period of time. Therefore, remove the Chocolate Brownie mousse from the fridge 20 minutes in advance.
In that timeframe, the mousse will soften, but not to the extent that it will start to lose its texture. Run a knife deep into the base and cut yourself a clean slice. Serve and enjoy!
Leftover Eggless Chocolate Mousse Brownie stays well for 3-4 days in the refrigerator. To store, transfer the leftover pieces to an airtight container and keep them refrigerated.
LET ME KNOW WHAT YOU THINK!
So, if you are looking for an insanely chocolaty crowd-pleasing dessert to impress your guests, this Eggless Chocolate Mousse Brownie is your go-to recipe. They will disappear in a blink of an eye – it’s that good!
Should you make these Eggless Chocolate Mousse Brownie or any variation of it, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
CRAVING FOR MORE, BROWSE MY OTHER RECIPES–
|This recipe post has been updated from the archives, first published on March 9, 2017|
Eggless Chocolate Mousse Brownie
FOR THE MOUSSE
PREPARE WHIPPED CREAM
- 2½ teaspoons Agar-agar dissolved in 2.5 tablespoon water (or unflavored gelatin)
- 1 cup Heavy Whipping Cream
- 2 cups Semi Sweet Chocolate Chips
- – – Chocolate Syrup
- – – Sprinkles
FOR BROWNIE LAYER
- Combine chocolate chips and milk in a microwavable bowl.
- Microwave for 40 seconds. Remove and whisk until smooth and melted.
- Combine all the dry and wet ingredients in a bowl. Whisk until well blended.
- Pour batter into a greased 8×8 pan.
- Bake for 35 minutes or until the toothpick comes out clean. Allow it to cool completely. I usually let my brownies cool for 2-3 hours at room temperature.
FOR MOUSSE LAYER
- Combine agar-agar and water in a bowl.
- Allow it to bloom in water for around 5 minutes.
- Add chocolate chips to a bowl. Set it aside.
- Meanwhile, heat 1 cup of heavy cream in a saucepan over medium-high heat. Bring it to a slight boil.
- Add bloomed agar-agar to cream and allow it simmer for about 5 minutes (on medium-low heat) until it is completely dissolved. This process will hydrate agar-agar, which will allow it to set well. After 5 minutes, take it off the flame. The cream will become slightly thick.
- Pour this mixture over chocolate chips and whisk until chocolate is completely melted. Set aside to cool to about room temperature. Keep stirring occasionally.
- The chocolate mix will become thick. Please do not add hot chocolate to whipped cream.
- Combine remaining 2 cups of heavy cream, powdered sugar, and cornstarch to a bowl. Beat until stiff peaks forms. Cornflour/cornstarch helps whipped cream to holds its shape. It acts as a stabilizing agent.
- Carefully stir in half of the whipped cream into the melted chocolate-agar-agar-mix.
- Fold it gently until fully incorporated. Do not whisk.
- Repeat the process with rest of the whipped cream and fold gently.
ASSEMBLE EGGLESS CHOCOLATE MOUSSE BROWNIE
- Time to assemble. Before you start layering, make sure brownie is completely cooled.
- Generously top the brownie layer with chocolate mousse. Allow it to chill for 4-6 hours or overnight.
- After the rest time, cut into equal squares.
- Drizzle with chocolate and sprinkles. Cut a slice and enjoy!!