Delish Strawberry Mousse Brownies

Imagine a fudgy brownie base wearing a pink cloud of strawberry mousse like it’s headed to prom and fully expects to be crowned dessert royalty. That’s this situation. It’s rich, it’s fluffy, it’s dramatic in a “please photograph me before you devour me” way. The chocolate brings the depth, the strawberry mousse brings the flirt, and together they make you look like the person who totally meant to make a two-layer dessert on a Tuesday. If you’ve ever wished brownies had a softer, silkier alter ego, consider this your sign.

Last time I made these, my husband asked if “mousse” meant there was ground beef in it, and the kids fought over the whisk like it was the last toy on Earth. I also used a pan that was definitely too small. Did I switch pans? Absolutely not. I baked it anyway, the brownie puffed like a middle-school science fair volcano, and I spent five minutes reshaping it with an offset spatula like a dessert chiropractor. Still gorgeous. Still demolished. 10/10 would make again, but maybe with the right pan. Maybe.

Time-Saving Hacks

– Use a boxed brownie mix. I said what I said. Doctor it with espresso powder and vanilla so it tastes “homemade.”
– Swap fresh berries for freeze-dried strawberry powder in the mousse for instant flavor without the chopping-and-sobbing phase.
– Line the pan with parchment with long overhangs. Instant sling. Zero scraping. Minimal cursing.
– Chill the brownie base in the freezer for 10 minutes before topping so the mousse doesn’t slide around like Bambi on ice.
– Whip the cream in a cold metal bowl (pop it in the freezer for 5 minutes). Faster peaks, fewer tears.
– No piping bag? Snip the corner off a zip-top bag. Is it elegant? No. Does it work? Yep.

Serving Ideas

– Serve with espresso if you’re classy, milk if you’re honest, or wine if the kids practiced their recorder in the car again.
– Add fresh berries on top so everyone thinks you care about garnish.
– A drizzle of warm ganache never hurt anyone—except your nap schedule.
– Cut tiny squares for “just a bite,” then eat four. Math is flexible.

What to Serve It With

– Vanilla ice cream or a dollop of whipped cream, because dairy loves dairy.
– Salty things: pretzels, roasted nuts, or a cheese board “to balance.”
– Coffee, black tea, or bubbly rosé if it’s Friday or you’ve decided it’s Friday.
– A swipe of strawberry jam under each slice for restaurant drama without restaurant pricing.

✔Tips & Mistakes

– Let the brownie layer cool completely before adding mousse. Warm brownie = mousse slide. Hilarious, not helpful.
– Don’t overbake the brownie. Pull it when the center is just set; it’ll keep cooking while you question your life choices.
– If using gelatin to stabilize the mousse, bloom it properly in cold water first. No rubbery confetti, please.
– Fold the whipped cream gently. If you stir like you’re mad at it, you’ll get strawberry pancake batter.
– Dry your berries well if using fresh—extra moisture = soupy mousse.
– Use an offset spatula for smooth swoops. Or embrace rustic “peaks and chaos.”
– Chill at least 2 hours before slicing. Hot knife, wiped between cuts, for those clean bakery edges.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep tightly covered in the fridge up to 3–4 days.
– For longer storage, freeze slices on a sheet tray, then wrap and keep up to 2 months. Thaw in the fridge.
– Chill uncovered for 30 minutes before covering to avoid condensation puddles on your pretty mousse.

✔Variations and Substitutions

– Use a gluten-free brownie mix and call it a day. No one will notice between the chocolate and the mousse.
– Swap strawberries for raspberries or cherries. You’re the boss of your fruit.
– Add a thin layer of strawberry jam on the cooled brownie before the mousse for extra zing.
– Dairy-free: use coconut cream whipped with a little powdered sugar and vanilla; set with agar or skip and keep it extra soft.
– Boozy version: a splash of strawberry liqueur or rosé in the mousse. You’re welcome.
– Dark chocolate shavings or a quick cocoa dusting on top = instant fanciness with zero skill.
– Less sweet? Cut sugar in the mousse and lean on the fruit. Or don’t. Live deliciously.

Frequently Asked Questions

Delish Strawberry Mousse Brownies

Ultra-fudgy brownies topped with a fluffy fresh-strawberry mousse and finished with a silky chocolate ganache. A show-stopping, make-ahead dessert that slices cleanly and tastes like summer.

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter melted and slightly cooled
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 0.75 cup all-purpose flour
• ▢ 0.5 cup unsweetened cocoa powder natural or Dutch-process
• ▢ 0.5 teaspoon fine salt
• ▢ 0.25 teaspoon baking powder optional for a slightly cakier crumb
• ▢ 2 teaspoon unflavored gelatin powder
• ▢ 2 tablespoon cold water for blooming gelatin
• ▢ 1.25 cup strawberry puree from fresh or thawed frozen strawberries
• ▢ 0.25 cup granulated sugar for sweetening puree
• ▢ 1 tablespoon lemon juice
• ▢ 1.5 cups heavy whipping cream very cold
• ▢ 0.5 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1.25 cups semisweet chocolate chips or chopped semisweet chocolate
• ▢ 0.5 cup heavy cream
• ▢ 1 tablespoon unsalted butter for shine
• ▢ 0.5 cup fresh strawberries sliced, for garnish (optional)

Instructions

Preparation Steps

• Preheat oven to 350 F. Line an 8 inch square pan with parchment, leaving overhang, and lightly grease.
• Whisk melted butter, granulated sugar, and brown sugar until glossy and combined.
• Whisk in eggs and vanilla until mixture is thick and slightly lightened, about 1 minute.
• Sift flour, cocoa, salt, and baking powder over the bowl. Fold just until no dry streaks remain.
• Spread batter in pan and bake 25 to 30 minutes, until a toothpick comes out with a few moist crumbs. Cool completely in pan.
• Bloom the gelatin by sprinkling it over cold water in a small bowl. Let stand 5 minutes.
• In a small saucepan, combine strawberry puree, sugar, and lemon juice. Bring to a gentle simmer for 3 to 4 minutes, then remove from heat and stir in bloomed gelatin until fully dissolved. Cool to room temperature until slightly thickened.
• Whip heavy cream with powdered sugar and vanilla to medium peaks.
• Fold the cooled strawberry mixture into the whipped cream until smooth and no streaks remain.
• Spread strawberry mousse evenly over the cooled brownie layer. Chill 30 to 45 minutes, until set.
• For ganache, heat cream until steaming. Pour over chocolate chips and butter, let sit 3 minutes, then stir until silky.
• Pour ganache over the set mousse and tilt the pan to cover. Chill 30 minutes, until just firm.
• Lift from the pan using parchment. Warm a knife under hot water, wipe dry, and slice into 16 squares. Garnish with sliced strawberries before serving.

Notes

Use fresh or frozen strawberries; if using frozen, thaw and drain excess liquid before pureeing. For the cleanest layers, allow the brownie base to cool completely and ensure the strawberry mixture is room temperature before folding into the cream. Store covered in the refrigerator for up to 3 days. For neater slices, chill at least 2 hours and wipe the knife between cuts.