Mint Chip Mousse Brownies
Mint Chip Mousse Brownies are rich, cool, creamy, and deeply chocolatey. They taste like a special bakery dessert, but you can make them at home with a little patience and a few simple steps. Each square has three beautiful layers: a fudgy brownie base, a light mint chocolate chip mousse center, and a smooth chocolate glaze on top.
These brownies are especially delicious when chilled. The mint mousse becomes creamy and refreshing, while the brownie stays dense and chewy underneath. If you freeze a few extra pieces, they turn into something close to a frozen mint chip brownie dessert. Wrapped tightly in foil, they are easy to save for later whenever a chocolate mint craving appears.
This recipe is best made with enough time for cooling and chilling. The brownies need to cool completely before the mousse is spread over the top. Then the mousse needs time to firm up before the chocolate glaze is added. After that, the whole pan must chill until the layers are fully set. It is not difficult, but it does require patience.
The finished dessert is worth the wait. The brownie layer is gooey and chocolate-forward, the homemade mint chip mousse is smooth and lightly airy, and the glaze adds a glossy chocolate finish. The flavor is classic mint chocolate, but the layered presentation makes these brownies feel extra special for parties, holidays, birthdays, or weekend baking.
Brownie Layers
These Mint Chip Mousse Brownies are built in three layers:
- Fudgy homemade brownies
- Creamy homemade mint chip mousse
- Smooth chocolate glaze
The mint chip mousse is the star of the recipe. It is made with white chocolate, heavy cream, peppermint extract, gelatin, food coloring, and finely chopped semi-sweet chocolate. The white chocolate gives the mousse sweetness and structure, while the whipped cream keeps it light. The chopped chocolate adds the “chip” texture in every bite.
For the cleanest slices, allow the brownies to chill for at least 3 hours after the glaze has been added. Use the foil lining to lift the entire slab from the pan, then cut with a sharp knife. Wiping the knife between cuts helps keep the layers neat and defined.
Mint Chip Mousse Brownies
Ingredients
Brownies
- 5 oz butter, cubed
- 1 ¼ cups granulated sugar
- ½ cup + 6 tbsp unsweetened cocoa powder
- ½ tsp salt
- ½ tsp vanilla extract
- 2 large eggs
- ½ cup flour
Mint Chip Mousse
- 6 oz white chocolate chips
- 1 cup heavy cream, divided use
- ⅛ tsp salt
- 1 ¼ tsp unflavored powdered gelatin, about 1/2 packet
- 1 tbsp cold water
- ½ tsp peppermint extract
- Green and yellow food coloring
- ¼ cup finely chopped semi-sweet chocolate
Chocolate Glaze
- 2 oz finely chopped semi-sweet chocolate
- ¼ cup heavy cream
Instructions
Brownies
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Preheat the oven to 350 degrees F. Line an 8×8 inch pan with foil, allowing the foil to extend up and over the sides. Spray the foil with nonstick cooking spray.
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Place the butter, sugar, cocoa powder, and salt in a saucepan over medium-low heat. Warm the mixture, stirring frequently, until the butter melts and the mixture looks grainy. Remove from the heat and let it cool for 5 minutes.
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Add the vanilla extract. Add the eggs one at a time, whisking well after each addition. The mixture will change from grainy to shiny. Add the flour and gently fold until no streaks of flour remain.
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Scrape the batter into the prepared pan and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan. If making them a day ahead, cover them overnight.
Mint Chip Mousse
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Combine the white chocolate chips, 1/4 cup heavy cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, whisking after each interval, until the chocolate is melted and smooth.
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While the white chocolate mixture cools, prepare the gelatin. Whisk the gelatin and cold water together in a small bowl, then let it sit so the gelatin can absorb the water. Once the chocolate mixture is at room temperature, microwave the gelatin for 15 seconds, or until melted. Whisk the melted gelatin into the white chocolate mixture.
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Add the peppermint extract, several drops of green food coloring, and one drop of yellow food coloring. The color should be slightly stronger than the final shade you want because it will lighten when the whipped cream is folded in.
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In a separate bowl, whip the remaining 3/4 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate mixture, then fold in the remaining whipped cream. Stir in the finely chopped semi-sweet chocolate.
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Spread the mint chip mousse evenly over the cooled brownies. Refrigerate for 30 minutes before adding the chocolate glaze.
Chocolate Glaze
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Place the chopped semi-sweet chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second increments, whisking after each interval, until the chocolate is melted and the glaze is smooth.
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Pour the glaze evenly over the chilled mousse layer and spread gently if needed.
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Refrigerate the brownies for at least 3 hours, or until the mousse and glaze are fully set. Lift the brownies from the pan using the foil as handles. Slice into squares and serve chilled.
Notes
Nutrition
Carbohydrates: 40 g |
Protein: 5 g |
Fat: 28 g |
Saturated Fat: 17 g |
Fiber: 2 g |
Sugar: 32 g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimated nutrition information.
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Store leftover Mint Chip Mousse Brownies covered in the refrigerator until ready to serve. For a firmer, colder treat, wrap individual squares tightly and freeze them. Enjoy them chilled straight from the fridge or slightly frozen for a dessert that tastes like a mint chocolate brownie ice cream treat.