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Eggless Chocolate Mousse Brownie

5 from 6 votes
Total: 55 minutes
Serves 6

Hey, chocoholics, get ready to revel in the chocolatey luxury! Prepared with the fudgy and perfectly baked brownie base and layered with a light and airy chocolate mousse – this Eggless Chocolate Mousse Brownie with two layers of chocolatey goodness is here to amaze you!

Make it on special occasions, holidays, or weekends and this melt-in-the-mouth, smooth, and deliciously textured mousse brownie will surely become your family favorite in no time. 

Eggless Chocolate Mousse Brownie on a plate with fork

Nothing compares to a gooey, fudgy layer of chocolate brownie topped with the silky chocolate mousse layer – it’s a blissful indulgence!

This incredibly forgiving recipe is a combo of an elegant dessert overloaded with the intense flavors of chocolate.

Make this mousse brownie in advance and surprise your guests with something stunningly beautiful and amazingly delicious. 

Eggless Chocolate Mousse Brownie

This chocolaty marvel can be prepared with simple ingredients from the pantry, like all-purpose flour, cocoa powder, sugar, condensed milk, butter, etc.

The vanilla essence amplifies its flavor manifold, and milk adds richness and extra moisture.

Choco chips lend a deep chocolate flavor and turn them outrageously chocolaty. The soft and creamy mousse is prepared with whipped cream and sugar and can be flavored with anything you like, such as caramel or coffee flavors. 

The lower brownie layer gives this recipe a rich, textured, and fudgy bite, while the top mousse layer brings in all the smoothness and yumminess.

This chocolate mousse brownie is a perfect alternative to the store-bought one, which contains preservatives and artificial taste enhancers.

Reasons You’ll ♡ this Eggless Chocolate Mousse Brownie

This insanely delicious chocolaty dessert is so good that it hardly takes time to disappear. However, there are many reasons to fall in love with it entirely —

  • Easy to make
  • Comes together using everyday pantry staples
  • Perfect make-ahead recipe
  • Gives ordinary brownies a fun and delicious look
  • Show-stopper dessert at the parties
  • Super moist and mouthwatering
  • Satisfying, and it will leave you wanting for more!

The best part is that you can also scale this recipe up or down following the recipe card instructions.

Plus, this mouthwatering mousse dessert has an enticing appeal that can draw even the most rigid dieters into its grasp!

Ingredients for Eggless Chocolate Mousse Brownie

Eggless Chocolate Mousse Brownie Ingredient List

All-purpose flour — The key ingredient of this recipe, all-purpose flour, renders structure and texture to the brownie. Fresh flour produces the best results. 

Cocoa PowderGhirardelli 100% cocoa powder is used for making the chocolate brownie, the base layer for this recipe. The cocoa powder gives flavor and a beautiful brown color to the brownie.

Sugar — The sweetening agent of the recipe that also adds a delicious caramel touch. Although regular granulated sugar works best, you can use brown sugar too. 

Baking Powder+ Baking Soda — These are the leavening agents helping the cake batter to rise correctly when baked and attain a feather-like texture and fluffiness.

Salt — A pinch of salt is added to balance the brownie’s sweetness and adjust the other ingredients’ flavors. 

Chocolate Chips — Semi-sweetened chocolate chips are used in this recipe for texture and to enhance the chocolatey flavor.

Sweetened Condensed Milk — This adds extra sweetness and moistness to the brownie while making it deliciously fudgy.  

Milk — An important ingredient that creates a soft, rich, and light brownie, together with the leavening agents used in this recipe. 

Butter/ Oil — You may use either of the two. I prefer using oil as it allows the chocolate flavors to shine through. 

Vanilla Essence — Added for the subtle floral vanilla flavor that lingers in each bite. 

Heavy Whipping Cream — This is used for preparing the mousse layer. Heavy cream with a fat content of at least 35% or more works best. 

Agar-agar — You can find agar-agar in your local grocery store’s pudding and pie section. Naturally vegan/ vegetarian, this ingredient renders firmness to the chocolate mousse. It has gel-like characteristics that help the mousse to take its shape. It can be substituted with gelatine if you do not particularly opt for a vegetarian recipe.  

Cornstarch — This is added to the mousse mix as the thickening agent. It also retains the creamy and smooth finish of the mousse while thickening it. 

Syrup and Sprinkles — The crowning jewels that are used to beautify this decadent brownie mousse. Drizzle it all over the mousse, and you have the most indulgent dessert ever!

Fork cutting the Eggless Chocolate Mousse Brownie

Eggless Chocolate Mousse Brownie Tips and Variations

The secret to the best-baked brownie — Always mix the ingredients to the same temperatures to prepare the batter. The similar-temperature ingredients combine to create a thick and homogeneous batter that bakes best.

Can also use store-bought brownies — You can make the bottom layer of brownie from scratch at home or use a store-bought brownie if you are on a time crunch. 

Avoid over-baking — Overbaking will turn the brownie hard and crumbly. It needs to be baked just until the inserted toothpick comes out with a few crumbs attached to it. 

For the super clean-cut brownie slices — When warm, the brownie layer will not cut into clean pieces, so it is best to wait for it to cool down properly. Let the brownie cool for at least 2 to 3 hours to come to room temperature, or better still, let it cool overnight. This will give super clean-cut slices.

Cool before slicing — Cooling the brownie is essential before removing it from the 8×8 baking pan, as it is somewhat gooey and difficult to remove. It can break up easily while we try to do so. So, before releasing it for slicing, let it cool completely, preferably overnight or for a few hours in the fridge. 

Plan ahead — Before slicing the brownies to serve, make sure that the mousse layers have appropriately set. A well-set mousse results in cleanly cut slices that look too tempting. 

Sliced piece of Brownie

Scale the recipe up or down — This Eggless Chocolate Mousse Brownie is enough to serve a small family. However, it can be scaled up or down to feed a larger or smaller gathering.

For the sweeter-tasting mousse — This chocolate mousse tipping is not overly sweet, but you can always make it sweeter if you prefer. Just add an extra tablespoon of sugar to the whipped cream when preparing the mousse mix. 

Agar-agar in which form? Well, you can use any form of agar-agar for this recipe. It is available in the market in the form of powder, flakes, or strands. I used one teaspoon of powdered agar-agar, equivalent to 1 tablespoon of agar flakes.

May skip the chocolate drizzle on top — The chocolate drizzle on top is used for aesthetic reasons. You may completely skip the chocolate drizzle if you want to lighten things up.

Correct measurements bring excellent output — Incorrect measurements lead to undesirable results. Always use the accurate measurement of ingredients for the best outcome. 

Do not overbeat — An overbeaten batter results in a dense and chewy brownie. Just whisk the ingredients until well blended for the best results.

Bite taken out of Eggless Chocolate Mousse Brownie

Let me know what you think!

Need a quick chocolate fix? Well, here I am with the best chocolate mousse brownie recipe ever!

This Eggless Chocolate Brownie Mousse comes together in minutes with the ingredients most probably sitting in your kitchen.

Don’t delay; get your ingredients and let us bake this wonder known as Eggless Chocolate Mousse Brownie.

Should you make these Eggless Chocolate Mousse Brownies 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.


Follow the step-by-step instructions to make the best Eggless Chocolate Mousse Brownie.

Eggless Chocolate Mousse Brownie

5 from 6 votes
Do you have a sweet tooth or a ravenous appetite? Then these delicious Eggless Chocolate Mousse Brownie are the right choice for you!  These creamy and moist brownies have an enticing appeal to them and they can draw even the most rigid dieters into their grasps!
Prep: 20 minutes
Cook: 35 minutes
Rest: 2 hours
Total: 55 minutes
Calories: 688 kcal
Servings: 6






    • teaspoons Agar-agar dissolved in 2.5 tablespoon water (or unflavored gelatin)
    • 1 cup Heavy Whipping Cream
    • 2 cups Semi Sweet Chocolate Chips




    • Grease an 8×8 baking pan with oil. Line it with a parchment sheet and set it aside—Preheat oven to 350 degrees F.
      Grease a baking pan
    • Combine chocolate chips and milk in a microwavable bowl.
      Tip – If melting the chocolate in the microwave, heat it for 30- seconds, stirring it in between. Overheating the chocolate can cause it to clump up and burn the morsels.
      Melt chocolate
    • Microwave for 40 seconds. Remove and whisk until smooth and melted. Please ensure that the chocolate melts evenly, stirring occasionally.
      Melted chocolate
    • Combine all the dry and wet ingredients in a bowl. Whisk until well blended.
      Tip – Do not add extra flour to this batter as it will change the end result and make the brownie more cake-like in texture.
      Dry ingredients + wet ingredeints
    • Pour batter into a greased 8×8 pan.
      Pour batter into pan
    • Bake for 35 minutes or until the toothpick comes out with a few crumbs attached to it. Allow it to cool completely. I usually let my brownies cool for 2-3 hours at room temperature.
      Baked Brownie


    • Combine agar-agar and water in a bowl.
      Bloom agar Agar in water
    • 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.
      Melt chocolate
    • 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.
      How to make whipped cream for cakes
    • Carefully stir in half of the whipped cream into the melted chocolate-agar-agar-mix.
    • Fold it gently until fully incorporated. Do not whisk.
      Tip – Folding will keep all the air bubbles intact for a lighter and airy texture.
    • Repeat the process with rest of the whipped cream and fold gently.


    • 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. The mousse will set in about 3-4 hours, but I recommend letting the mousse brownie chill overnight as this results in the best texture. The airy and creamy chocolate mousse balances the chocolatey brownies well.
    • After the rest time, cut into equal squares.
    • Drizzle with chocolate and sprinkles. Cut a slice and enjoy!!
      Fork cutting the Eggless Chocolate Mousse Brownie



    Frequently Asked Questions

    Can I skip Agar-agar in Eggless Chocolate Mousse Brownie?
    Agar-agar renders a firm texture to the mousse; therefore, skipping it from the recipe is not recommended. However, you can replace agar-agar with gelatine if you prefer something other than a vegetarian option.
    How to serve this brownie – hot or cold?
    Serve this delicious Eggless Chocolate Mousse Brownie moderately cold. The mousse begins to lose its texture if kept at room temperature for an extended period. Therefore, please remove it from the fridge 20 mins in advance.
    The only way to enjoy a soft yet firm mousse is to serve it within this timeframe.
    How can I store this Eggless Chocolate Mousse Brownie?
    If you have any leftovers, transfer them to an air-tight container and slide them into the refrigerator. They stay perfectly well for 3 – 4 days when refrigerated. An air-tight container prevents it from drying out and keeps it fresh.


    Calories: 688kcal | Carbohydrates: 56g | Protein: 6g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 91mg | Sodium: 67mg | Potassium: 420mg | Fiber: 3g | Sugar: 39g | Vitamin A: 965IU | Vitamin C: 0.8mg | Calcium: 147mg | Iron: 3.3mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
    Author: Ruchi
    Course: Dessert
    Cuisine: American

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    1. Mrs.Nilufar Daruwalla says:

      Dear Ruchi,
      Good Morning from Mumbai!!
      Lovely recipe, will surly try it but would like to know what is agar-agar and where is it available and what is its alternative.
      Appreciate your detailed step-by-step receipes.

      • Ruchi says:

        Thank you so much!
        Agar-agar is a gelatin-like substance made primarily from algae. It’s entirely vegetarian and a great substitute for gelatin. It comes in three forms: powdered, strands and flakes.
        Agar-agar can be substituted for the same quantity of powdered gelatin in a recipe. It is readily available at any Indian grocery store or online at Amazon.

    2. Gitanjali says:

      Hi Ruchi,
      Thank you for this wonderful recipe.
      I wanted to know if I make this a day I advance and serve it the next day after dinner, won’t the brownie layer become hard since it will be in the refrigerator for so many hours?How do I overcome this?
      Thank you

      • Ruchi says:

        Pleasure is all mine. 🙂
        Yes, the brownie layer will become hard. To avoid that – remove brownie from fridge half an hour before serving and it will soften.

    3. Elizabeth says:

      Excellent recipe..Will surely try this weekend. My doubt was about the cornflour not cooked.. I was wondering if it causes any indigestion. Thanks in advance

    4. Jyoti says:

      Hi,is the treatment of agar agar n geltatin the it hot or cold water

      • Ruchi says:

        Yes, pretty much.
        Only difference- Hydrate gelatin in cold water and add it to the already boiled cream. Mix well until dissolved. Rest of the recipe remains same.

    5. amy says:

      These look incredible! I will definitely be making these soon! What a great recipe👍.

    6. Arpita says:

      Hi Ruchi,
      I made this last week and it turn out to be very good. I didn’t use sugar at all for brownie and mousse and it is a sweet enough. I just use Chocolate chip and Condensed milk that you mention on recipe.
      Thank you for the recipe.

    7. Ishita says:

      What can I use instead of heavy cream ?

    8. Kanan says:

      How should the brownie mousse be served? Cold or room temperature? If we take brownies out of the fridge to soften, the mousse will lose it’s cold temperature. Thanks.

      • Ruchi says:

        Moderately cold!
        Mousse will lose its texture if it’s kept at the room temperature for an extended period of time.
        Let me explain, I usually remove Chocolate Brownie mousse from the fridge when my family/friends sit down for dinner (20 minutes). In between that time the mousse softens, but not to that extent that it starts to lose its texture.
        Hope this helps!

    9. JShah says:

      Would you recommend using this brownie recipe for your chocolate brownie sundaes cups?

    10. Krishna Patel says:

      5 stars
      If we don’t have Corn Starch can we use corn flour ?

      • Ruchi says:

        Sure, you can! Just make sure that the cornflour that you are using is a very finely milled, smooth, like a white powder.
        On the other hand, if the packet says cornflour and the flour is coarse and gritty, it’s cornmeal, a.k.a. Makkai ka atta – not to be used for cakes. I hope that helps!!