Mint Chocolate Chip Mousse Brownies

Okay, so these Mint Chocolate Chip Mousse Brownies? Total game-changer. They’re rich, cool, and super fudgy with a fluffy mint mousse on top.

I made them last weekend, and oh my gosh—everyone loved them. That mix of chocolate and mint is just so good. Like a dessert and a breath mint in one (but way better).

They look fancy, but they’re easy to make. Really! If you’ve got a bowl and a spoon, you’re good to go. Let’s bake ‘em together—you’re gonna love this.

Why You’ll Love This Recipe

• Cool & Creamy Meets Deep Chocolate: The dark cocoa brownie base adds intense chocolate richness, while the mousse brings a soft, airy texture with a subtle mint kick.
• Texture Lovers’ Dream: Chewy brownie + light mousse + silky glaze = layered perfection.
• Party-Perfect Presentation: These bars slice beautifully and hold up well when chilled, making them great for entertaining.
• Make-Ahead Dessert: You can prepare each component ahead of time. The mousse needs time to chill anyway, so it works around your schedule.

What You Need to Know Before You Start

Prep Time & Cook Time

• Active Prep: ~45 minutes (for all three layers, excluding chill time)
• Bake Time: 30–35 minutes for the brownie layer
• Chill Time: At least 4 hours after mousse layer, then 30 minutes more after glaze
• Total Time: Around 5–6 hours, most of which is hands-off

Servings

This recipe yields a 9×13-inch pan of brownies. You can cut them into 16 large squares or up to 24 smaller portions for parties.

Skill Level

This is a moderately easy recipe. It has three parts: brownie, mousse, and glaze. If you follow the steps carefully and take your time, even beginner bakers can succeed. No special skills needed—just patience and a love for mint chocolate.

Required Kitchen Tools

Having the right tools makes this recipe smoother. Here’s what you’ll need:

• 9×13-inch metal baking pan: Metal pans bake more evenly than glass for brownies.
• Parchment paper: Optional but helpful for lifting the brownies out easily.
• Medium saucepan: To melt butter and sugar for the brownie base.
• Mixing bowls: One for the brownie batter, another for the mousse, and one for the glaze.
• Electric hand mixer or stand mixer: Essential for whipping the mousse to soft peaks.
• Whisk and rubber spatula: For stirring, folding, and scraping every last bit.
• Offset spatula: Helps spread the mousse evenly across the brownie base.
• Heatproof bowl: To melt chocolate gently over simmering water or in the microwave.
• Measuring cups and spoons: For accuracy and consistency.

Ingredients for the Brownie Layer

This layer forms the base and needs to be sturdy enough to support the mousse, yet rich enough to stand out.

• 10 oz (2 ½ sticks) unsalted butter, cubed
  Use real butter for a deep, creamy base. Salted butter can alter the flavor—stick to unsalted and add salt separately.
• 2 ½ cups (17.5 oz) granulated sugar
  The sugar melts with the butter to create a glossy batter that yields that iconic brownie crust.
• 1 ¾ cups (5.25 oz) unsweetened cocoa powder
  Go for a high-quality Dutch-processed cocoa if you want a smoother, darker taste. Natural cocoa also works.
• 1 tsp salt
  Balances the sweetness and enhances the cocoa.
• 1 tsp vanilla extract
  Adds depth to the chocolate flavor.
• ½ tsp mint extract
  Just a hint is all you need—it shouldn’t overpower the mousse.
• 4 large eggs, room temperature
  Room temp eggs mix more evenly and help create that fudgy texture.
• 1 cup (4.5 oz) all-purpose flour
  Be sure to measure your flour properly—too much can make brownies cakey. Spoon and level for accuracy.

Ingredients for the Mint Chocolate Chip Mousse Layer

This is where the magic happens. This mousse layer is light, smooth, and packed with cool mint flavor and flecks of chocolate.

• 12 oz white chocolate chips or chopped white chocolate
  This is the sweet base of the mousse. Use a good-quality white chocolate so the mousse melts smoothly.
• 2 cups heavy cream, divided
  The first portion (¾ cup) melts the white chocolate. The second (1 ¼ cups) gets whipped to soft peaks for that airy, mousse-like structure.
• ¼ tsp salt
  Just a touch for balance—it enhances the mint and chocolate.
• 2 ½ tsp unflavored powdered gelatin (1 packet)
  Stabilizes the mousse so it holds its shape once chilled.
• 2 tbsp cold water
  Used to “bloom” the gelatin—an essential step for proper thickening.
• ¾ tsp mint extract
  This is the star flavor here. You can use peppermint extract, but start small—it’s more intense.
• Green gel food coloring (and a drop of yellow, optional)
  Just a small amount gives it that soft minty color. Don’t overdo it.
• 3 oz (½ cup) semi-sweet chocolate, finely chopped
  These chocolate bits add texture—just like the chips in mint chocolate chip ice cream.

Ingredients for the Chocolate Glaze

A smooth ganache to seal the deal.

• 4 oz semi-sweet chocolate, finely chopped
  This adds richness and a clean, sliceable top layer.
• ½ cup heavy cream
  When heated and poured over the chocolate, it creates a luscious glaze.

Variations for Mint Chocolate Chip Mousse Brownies

Looking to make this recipe your own? Here are a few ideas to switch things up:

• Make It Gluten-Free: Use a 1:1 gluten-free all-purpose flour in the brownie layer.
• Extra Minty: Add crushed mint candies or chopped mint chocolate bars into the mousse for more texture.
• Different Color Tint: Skip the green food coloring for a natural white mousse, or go with a pale pink using a touch of red for a Valentine’s Day version.
• Change the Chocolate: Use dark or milk chocolate in place of semi-sweet for a different glaze experience.
• Add a Crunch: A thin layer of crushed Oreo cookie crust under the brownie base or a sprinkle of cocoa nibs over the glaze adds texture.

How to Make Mint Chocolate Chip Mousse Brownies

Step-by-Step Instructions

1. Make the Brownie Layer

1. Preheat your oven to 325°F (163°C). Line a 9×13-inch metal pan with parchment paper or grease lightly.
2. Melt butter and sugar: In a medium saucepan over medium heat, melt the butter. Stir in the sugar and cocoa powder. Keep stirring for 2–3 minutes until the mixture is hot, thick, and shiny but not bubbling.
3. Add vanilla, salt, and mint extract. Stir in both extracts and salt, then remove from heat. Let it cool for about 5 minutes.
4. Add eggs one at a time, whisking well after each addition. The batter should be glossy and smooth.
5. Stir in flour using a rubber spatula. Mix just until combined—don’t overmix.
6. Pour into prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not raw batter).
8. Cool completely in the pan before adding the mousse layer.

2. Make the Mint Chocolate Chip Mousse

1. Bloom the gelatin: In a small bowl, stir together 2 tbsp cold water and the powdered gelatin. Let sit for 5–10 minutes to bloom.
2. Melt white chocolate: In a separate microwave-safe bowl or using a double boiler, melt the white chocolate with ¾ cup heavy cream and salt until smooth. Stir frequently and heat gently to prevent scorching.
3. Add bloomed gelatin: Once melted, add the softened gelatin to the warm chocolate mixture and stir until completely dissolved.
4. Add mint extract and coloring: Stir in the mint extract. Add 1–2 drops green gel food coloring, and 1 drop yellow if using. Mix gently to reach desired pastel mint shade.
5. Cool mixture slightly—it should be warm, not hot.
6. Whip remaining cream: In a clean bowl, beat the remaining 1 ¼ cups heavy cream to soft peaks.
7. Fold cream into chocolate base: Start with a small amount of whipped cream to loosen the base, then gently fold in the rest until no white streaks remain.
8. Fold in chopped chocolate for that mint chip texture.
9. Spread mousse evenly over the cooled brownie layer using an offset spatula.
10. Refrigerate for at least 3 hours or until the mousse is set and firm to the touch.

3. Make the Chocolate Glaze

1. Place chopped chocolate in a bowl.
2. Heat cream in a small saucepan over medium heat until just beginning to simmer.
3. Pour hot cream over chocolate and let it sit for 2–3 minutes.
4. Stir until smooth and glossy.
5. Cool slightly before pouring.
6. Pour over chilled mousse and use a spatula to spread it into an even layer.
7. Chill for 30 minutes more until the glaze is set.

Serving and Decoration

Once chilled, remove the brownies from the pan using the parchment paper for easy lifting. Use a sharp knife warmed under hot water (and wiped dry) to slice cleanly through all layers.

Optional Decoration Ideas:

• Sprinkle mini chocolate chips or chocolate curls on top of the glaze before it sets.
• Pipe a small dollop of whipped cream on each piece before serving.
• Garnish with a fresh mint leaf for a hint at the flavor inside.

These brownies look elegant and layered, so they don’t need much to make a statement.

How to Serve Mint Chocolate Chip Mousse Brownies

These brownies are rich, so smaller squares go a long way. Serve chilled for the best mousse texture—cold helps maintain the clean bite between the creamy layer and the dense brownie base.

Perfect for:

• Holiday dessert tables
• Birthday parties
• Potlucks and bake sales
• Dinner party make-ahead treats

Pair with coffee, hot chocolate, or a scoop of vanilla or mint chip ice cream for a special dessert.

Storing Mint Chocolate Chip Mousse Brownies

• Refrigerator: Store in an airtight container for up to 5 days. The mousse will hold its texture best when cold.
• Freezer: Wrap each square tightly in plastic wrap and store in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator before serving.

Avoid storing at room temperature—because of the mousse and glaze, they’ll become too soft.

Tips and Tricks for Success

• Don’t skip the gelatin bloom: This step is key for stabilizing the mousse—otherwise it may not set.
• Cool layers completely before assembling: Rushing this can cause layers to melt or shift.
• Use high-quality chocolate: With so few ingredients, better chocolate will noticeably improve flavor.
• Slice with a hot knife: Run a sharp knife under hot water and dry it before cutting for clean, bakery-style slices.
• Chill thoroughly: Each layer needs time to set to achieve the right texture—especially the mousse.

Nutrition (Per Serving – Based on 20 Squares)

Nutrient	Amount
Calories	320
Total Fat	22g
Saturated Fat	13g
Cholesterol	75mg
Sodium	90mg
Total Carbohydrate	30g
Sugars	24g
Protein	3g

Note: Values are approximate and will vary depending on brands used and portion size.

Mint Chocolate Chip Mousse Brownies FAQs

Q: Can I use store-bought brownies as a base?
Yes, you can. Just make sure they’re sturdy and cooled completely before layering the mousse.

Q: Can I skip the gelatin?
The mousse may not hold its shape without gelatin. For a vegetarian version, try agar-agar as a substitute, but adjust the ratios accordingly.

Q: How do I avoid mousse collapsing during slicing?
Chill thoroughly and use a hot knife for clean, even slices.

Q: Is peppermint extract the same as mint extract?
Not exactly. Peppermint is more intense. If substituting, use a bit less and taste as you go.

🧾 Conclusion

Mint Chocolate Chip Mousse Brownies combine the richness of chocolate with the refreshing coolness of mint in a show-stopping layered treat. With a chewy brownie base, airy mousse center, and glossy glaze, these bars are worth every step. Whether you’re prepping for a party or treating yourself, this dessert delivers a bakery-level result from your own kitchen.

Give them a try—you might just have a new go-to for special occasions or mint chocolate cravings.