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Strawberry mousse brownies recipe
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How to make Strawberry Mousse Brownies at home

Indulge in the perfect blend of rich chocolate and refreshing strawberries with these heavenly Strawberry Mousse Brownies.
Prep Time25 minutes
Active Time35 minutes
Chilling Time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: strawberry mousse brownies
Yield: 16 medium-sized

Equipment

  • 1 Mixing Bowl (Large)
  • 1 Mixing Bowl (Medium)
  • 1 Electric Hand Mixer / Stand Mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 8x8-inch Baking Pan
  • 1 Saucepan
  • 1 Measuring Cups and Spoons
  • 1 Knife
  • 1 Refrigerator

Materials

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 Large Eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon Salt
  • ½ cup semi-sweet chocolate chips
  • 1 cup fresh strawberries
  • 2 Tablespoon granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon gelatin powder
  • 2 Tablespoon cold water
  • ¾ cup heavy whipping cream
  • 2 Tablespoon powdered sugar
  • ½ cup semi-sweet chocolate
  • ¼ cup heavy cream
  • 1 Tablespoon Butter

Instructions

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  • Melt the butter in a saucepan over low heat. Once melted, remove from heat and whisk in granulated sugar, eggs, and vanilla extract until smooth and glossy.
  • Add the dry ingredients: cocoa powder, flour, and salt. Stir gently until fully combined and no streaks of flour remain. Avoid overmixing to keep the brownies fudgy.
  • Fold in chocolate chips (if using) for an extra chocolatey texture. Pour the batter into the prepared pan and spread evenly with a spatula.
  • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan before adding the mousse layer.
  • Prepare the strawberry puree: In a small saucepan, combine pureed strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5–6 minutes until slightly thickened, then remove from heat.
  • Bloom the gelatin: In a separate small bowl, sprinkle gelatin powder over cold water and let it sit for 5 minutes. Once bloomed, stir it into the warm strawberry puree until fully dissolved. Let the mixture cool to room temperature.
  • Whip the cream: In a chilled mixing bowl, beat heavy whipping cream and powdered sugar with an electric mixer until soft peaks form.
  • Combine the mousse: Gently fold the cooled strawberry mixture into the whipped cream until fully incorporated and smooth.
  • Spread the mousse evenly over the cooled brownie base. Smooth the top with a spatula.
  • Chill for at least 2 hours, or until the mousse layer is firm and set.
  • Slice and serve: Once firm, lift the brownies out using the parchment paper, cut them into neat squares, and enjoy!