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Delish Strawberry Mousse Brownies

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
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16
Calories: 120kcal

Ingredients
 

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.