Mint Chocolate Chip Mousse Brownies

Mint Chocolate Chip Mousse Brownies |

So I do a little co-op preschool with some friends, where we take turns hosting and planning lessons and bringing snacks. This week it was my turn to be in charge, so I made some healthy mini pumpkin muffins for the kids—you know, low sugar, whole wheat, entirely virtuous. You could practically see little nutritional haloes hovering over the tops of them when I took them out of the oven.

See, even though my blog is called SugarHero, and even though I do, in fact, eat a ridiculous amount of sugar for someone who is not a teenage boy having a growth spurt, I kind of feel like part of being a good parent is making sure that my son eats better than I do. So he and his friends get healthy not all that tasty pumpkin muffins at their play dates, and me and my friends get Mint Chocolate Chip Mousse Brownies at our play dates. Sounds fair to me!

Mint Chocolate Chip Mousse Brownies |

Okay, I didn’t really bring these to an adult play date, mostly because those don’t really exist, but if I had, I’m sure they would have been a huge hit. They start with a base of dense, chewy mint brownies. I used my favorite cocoa powder-based brownie recipe, but if you want to go the semi-homemade route, you could easily use your favorite brownie mix instead and just add a dash of mint extract…

….because the brownie isn’t actually the important part of these Mint Chocolate Chip Mousse Brownies. Nope, the brownie is the supporting player, and the mousse is the star. To put it in pop culture terms that are entirely relevant today, the brownie is Sonny and the mousse is Cher. Too dated? How about: the brownie is Ringo and the mousse is all the rest of the Beatles. (Sorry, Ringo, but you know it’s true.) Or maybe: the brownie is Britney Aguilera, and the mousse is Lady Beyonce Perry. See, I may be a play date-planning mom, but I am hip to the kids these days.

Mint Chocolate Chip Mousse Brownies |

Back to the mousse! It’s my favorite part of this dessert–bright and refreshingly minty, light and fluffy and packed with shards of semi-sweet chocolate. It’s firm when refrigerated and a little more supple at room temperature, but it still holds its shape nicely so you don’t have to worry about these sliding all over the plate. The brownies are finished with a shiny chocolate glaze, and I added a row of mint M&Ms on top—I love how they come in different shades of green to provide a subtle ombre effect!

They store wonderfully well in the refrigerator, so we’ve been enjoying them as an after-dinner treat for almost a week now. And, full confession: Asher’s had a few bites too, and he gives them two chocolate-covered thumbs way up. He didn’t say so, but I’m pretty sure they rank higher than healthy pumpkin muffins.

I loved these so much I’m already thinking of Christmas peppermint variations I can try—I think they would be so cute with a red and white-flecked mousse and some candy cane pieces on top. I’ll keep you posted on that one!

Mint Chocolate Chip Mousse Brownies |

Hey, it was almost a year ago that I made this Mint Chocolate Chip Layer Cake. Obviously I have a thing for shamelessly tall mint chocolate chip desserts. (Can you blame me?!) Click the picture below for more mint chip shenanigans:

Mint Chocolate Chip Layer Cake |

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Mint Chocolate Chip Mousse Brownies
yield: 9×13 pan (at least 24 brownies)

Recipe Note: You can substitute your favorite boxed mix for the brownie portion. Use a mix that yields a 9×13 pan of brownies, prepare and bake the brownies as directed, and let them cool completely before following the steps for the mint chip mousse below.

For the Brownie Layer:
10 oz butter, cubed
17 1/2 oz (2 1/2 cups) granulated sugar
5 1/4 oz (1 3/4 cups) unsweetened cocoa powder
1 tsp salt
1 tsp vanilla extract
1/2 tsp peppermint extract
4 eggs
4 1/2 oz (1 cup) flour

For the Mint Chocolate Chip Mousse Layer:
12 oz white chocolate chips or chopped white chocolate
2 cups heavy cream, divided use
1/4 tsp salt
2 1/2 tsp (1 packet) unflavored powdered gelatin
2 tbsp cold water
3/4 tsp peppermint extract
Green and yellow food coloring
3 oz (1/2 cup) finely chopped semi-sweet chocolate

For the Chocolate Glaze:
4 ounces finely chopped semi-sweet chocolate
1/2 cup heavy cream

To make the Brownie Layer:
Preheat the oven to 350 F. Line a 9×13-inch pan with foil, so that foil extends up and over the sides, and spray the foil with nonstick cooking spray.

Place the butter, sugar, cocoa powder, and salt in a large saucepan set over medium-low heat. Warm the mixture, stirring frequently, until the butter melts, the sugar and cocoa powder dissolve, and the mixture is fairly hot. It will be grainy. Take it off the heat and let it cool until it is warm but not hot to the touch.

Add the vanilla extract and mint extract. Add the eggs one at a time, whisking well after each addition. As you add the eggs the mixture will go from being grainy and separated to a shiny, smooth, satiny texture. Finally, add the flour and fold it in gently until no streaks of flour remain.

Scrape the batter into the prepared pan and bake it at 350 F for 25-28 minutes, until a toothpick in the center comes out with a few moist crumbs attached. Let the brownies cool completely on a wire rack. Brownies can be made several days ahead of time and kept, well-wrapped, at room temperature until ready to use.

To Make the Mint Chocolate Chip Mousse Layer:
Combine the white chocolate chips, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, whisking every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together. Add the peppermint extract, and several drops of green food coloring and one of yellow. The color should be a little more intense than you want the final mousse color to be, because it will lighten as you add the whipped cream in the next step.

Whip the remaining 1 1/4 cups heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Add the finely chopped chocolate, and stir just until it’s mixed. Scrape the mousse out onto the cooled brownie, and spread it into an even layer. Refrigerate for 30 minutes before adding the chocolate glaze.

To Make the Chocolate Glaze:
Place the chopped chocolate in a small bowl, and put the cream into a small saucepan over medium heat. Bring the cream to a simmer, and when it’s almost boiling, pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate. Whisk gently until the chocolate melts and the glaze is shiny and smooth. Pour the glaze over the mousse layer and spread it into a thin, even layer.

Refrigerate the tray of brownies to set the mousse and glaze completely, for at least 3 hours. Once set, remove the brownies from the pan using the foil as handles. Cut them into small squares or rectangles—they’re substantial, so a little goes a long way! Top them with green candies, if desired. Store Mint Chip Mousse Brownies in an airtight container in the refrigerator. They can be served chilled or left to sit at room temperature for about 15 minutes before serving.

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61 Responses to Mint Chocolate Chip Mousse Brownies
  1. These look amazing, what a wonderful treat! And they’re beautiful too. I love the green color! xx

    • Elizabeth says:

      Thanks Consuelo! I admit I always add just a touch of green to my mint desserts–not necessary, but somehow they just don’t seem minty until I do!

  2. Liz says:

    I love the choc. mint combo and with the mousse on top….wow! Sounds amazing! Adding to my list of Christmas baking :)

    • Elizabeth says:

      Thanks Liz! I think it would be great with those Andes red and white baking chips mixed into the mousse instead of chopped chocolate. Merry Christmas indeed!

  3. Ela says:

    I like chocolate and mint combination and I’d like to try this as one of our Christmas desserts. Can you tell me what brand of cocoa you used for this? I always get confused on what cocoa to use when baking. Thank you.

    • Elizabeth says:

      Thanks Ela! I admit that I’m a little bit of a cocoa snob, and buy more expensive brands because I’m addicted to the good stuff. So take this with a grain of salt! My very favorite is Valrhona cocoa–I use it for special recipes where I want the chocolate flavor to shine. For things like this, where it’s sort of competing with other flavors, I use Cacao Barry Extra Brute. It’s also an excellent cocoa, but a little more economical. I’ve included Amazon links below, just so you know what I’m talking about, but you might be able to find better prices elsewhere. I typically use dutch-processed (sometimes called dutched or alkalized) cocoa–I prefer its flavor to natural cocoa. But if a recipe doesn’t specify natural or dutched, then you can use either. It’s a shame that there aren’t better cocoa options in your typical supermarket, because I think Hershey’s is *terrible* (doesn’t even taste like chocolate!) but it’s by far the most common option. What do you typically use?

  4. natashalh says:

    I love everything mint! I’ve been trying to think of something to bring to my parents’ house for Thanksgiving dessert and your chocolate chip mousse brownies may have just won. =) Great pictures, too – I really love that tray.

  5. Oh, my gosh!!! That brownie looks divine!! I need it for sure in my life more than healthy pumpkin muffins! Wow, drooling here!!!

    • Elizabeth says:

      Let’s be real–no one needs healthy pumpkin muffins, not even toddlers. And I love that we both posted mint brownie recipes this week! Great minds!

  6. Saw these on Pinterest and about died! Mint mousse on brownies? I have no words. These are so pretty and I can only imagine how delicious. Pinning!

  7. Once again, I am stunned speechless. There are no words for the utter awesomeness that is this recipe. I would be totally down for a adult play date if you brought these brownies :)

  8. Oh MAN do these look good!!! First off, that brownie layer looks insanely dense and delicious….then that huge layer of mousse! My husband would love these :)Not to mention the photos are gorgeous. Also, adult play-dates should totally exist!

  9. Johlene says:

    Haha! Yeah if there were such a thing like adult play dates i´d be there in a flash if you served these brownies!! They look devine!!
    ps. I still remember the first time I saw your site.. I fell in love with your mint chocolate chip layer cake and since then I´ve been a regular follower :-)

    • Elizabeth says:

      Wow, we’ve been online friends for almost a year now–that’s crazy! So glad you found me so I could find you in return. :)

  10. Mint chocolate chip anything is pretty much a favorite so I am in all kinds of love with these brownies!

  11. Wow, Elizabeth, these look perfect! I love how the bottom layer is dense fudge brownie and the top is delicate mousse.

    • Elizabeth says:

      Thanks Ashley! The contrasting textures were one of my favorite parts…okay, they were all my favorite parts. But the textures were a lot of fun!

  12. OMG. So many things about this post! First of all, my family would love, love, LOVE these. I may have to scrap the apple pie for Thanksgiving and bring these instead. Second, I totally started giggling about the adult play-date. Who said they don’t exist?! Isn’t that what a girls’ night is? But I totally had a picture of me and a bunch of my friends sitting around playing Barbies and fighting over who gets to wear the purple sparkly purse. . . . And, third, I used to do a pre-school co-op with friends and bake healthy pumpkin muffins too! Wow. We’re like the same mom. Except I think I must be older than you, and I have, like 4 times as many kids as you. . . . And wait, where do you live? We do need to meet sometime, just so I can call you Poop to your face, yo.

    • Elizabeth says:

      Ha! I adore this comment. Where to begin?
      1. I like apple pie alright, but I would always choose brownies over pie, so I have to endorse the Thanksgiving shakeup plan. Start a new tradition that involves lots of chocolate and mousse!
      2. My girls’ nights totally involve Barbies and sparkly purses, so I guess I’ve been having play dates this whole time! Mind = blown
      3. We might very well be the same age–we were married for awhile before having Asher. (What can I say, I got addicted to my freedom. :)) And I give you all the props in the world–people keep asking when we’re having a second, and even thinking that question makes me unspeakably tired. Four kids! You must be superwoman.
      4. I’m in LA! Where are you, yo?

  13. Whoaaa, these look totally dreamy!! Especially that mousse layer. And the photos are razor sharp–love it!!

  14. Oh my goodness. I’m a huge fan of mint chocolate things, but I’ve never had mint chocolate mousse before! The brownie looks so fudgy and I love those green M&Ms on top. I can’t get over how good this looks!

    • Elizabeth says:

      Thanks Beth! I actually bought 2 bags of the mint M&Ms (I wasn’t sure what I wanted to do and thought I’d better be prepared) and ended up eating a whole bag before I used them for the brownies. Whoops. They are seriously so good!

  15. These look just divine! I must make them.

  16. I’ve never had a mint chocolate mousse and after seeing that picture I don’t know how that is possible. Good heavens that looks delicious! : )

    • Elizabeth says:

      Oh my gosh, it is mint chip ice cream, except less messy and melty. If you like mint chip you’ll love it for sure! Thanks Heather!

  17. Danguole says:

    As I’ve already expressed on Instagram… I could not be left alone with these. Nope. Chocolate and mint AND fluffy mousse? I die.

    See, I’m normally anti-frosting on my brownies, mostly because I’m lazy and messy, but this! This I would make a huge exception for.

    Lastly, everyone knows the appropriate pop culture way to put this is to say that brownie = Charlie Watts and Ronnie Wood, mousse = Keith (that ignorant slut) and Mick. There, I just brought you up to date! Oh wait.

    • Elizabeth says:

      Yeah, you and I are definitely tuned into what the kids are listening to these days! And I am never saying Keith’s name without the “(that ignorant slut)” parenthetical ever again. You make my life so much richer. <3

  18. These look amazing!! I can only imagine how amazing that mousse tastes with thew fudgy brownies…mm! Definitely need to try these.

    • Elizabeth says:

      Thanks Rachel! I’m afraid it’s spoiled me for regular brownies and now I’ll be disappointed they don’t all have minty mousse on top. :)

  19. These are picture perfect! Mint chocolate chip mousse sounds like the greatest creation on earth, but the brownie layer looks fantastic as well. I can’t wait to try this one!

    • Elizabeth says:

      Thanks Natasha! I think the mousse would also make a great cake or tart filling…just to give you more temptation. :) I’d love to know what you think if you give it a try!

  20. Steph says:

    Thanks for sharing this terrific recipe !! I Baked it this afternoon but we don’t hâve taste it yet it ‘s still in the fridge !!!
    I’m sure it Will be great and i’ll do it again for Christmas !!!

    • Elizabeth says:

      Awesome, Steph! I’d love to hear how they turned out. And I just bought a bag of the crunchy Andes red and white mint bits, I think I’m going to try a version of this with those mixed into the mousse for Christmas.

  21. Dina says:

    I love chocolate mint. these are cute and look yummy!

    • Elizabeth says:

      Thanks Dina–I know I probably say this about a lot of things, but chocolate-mint is my favorite flavor combination! (I really mean it this time!)

  22. Oh my….goodness. I’ll volunteer to host an adult playdate group, if you bring these along. Deal?

  23. If there is anyone I would like to have a mommy date with it would be you, especially if you brought Ladybeyonceperry mousse :)

  24. Dave LaBau says:

    I confess being a sucker for those little mint chocolates. This looks to be an upgrade.

  25. Kristin says:

    In your brownie recipe is it really 10 ounces of butter or 10 Tbs of butter?

    • Elizabeth says:

      Hi Kristin, it’s 10 oz. It makes a 9×13 pan, which should get you at least 24 servings (like the bars that are pictured.)

  26. […] Mint Chocolate Chip Mousse Brownies by SugarHero wouldn’t last long in my house! I won’t tell you how long I just spent on […]

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  28. Suzanne says:

    OMG – these look so yummy and beautiful to boot.

    I’d love to make this for someone who isn’t a fan of peppermint. Could you suggest any other flavor I could substitute and still find M&Ms in that color? Thanks for all you bring and do. Please don’t burn out but keep these delicious ideas coming.

    • Elizabeth says:

      Thanks Suzanne! I think you have a lot of different options: orange extract, lemon extract, or lime extract would all be good with chocolate and it’d be easy to find M&Ms in those colors. You could add espresso or coffee liqueur and use brown M&Ms, or almond or vanilla would work well with brown too. You could do strawberry or raspberry and do red or pink M&Ms. And I’m sure there are lots more I’m not thinking of! Let me know if you give it a try!

      • Suzanne says:

        Thanks Elizabeth. What great suggestions. Now I will have to try them all because they all sound so good. You are the best!

  29. Lexy says:

    Just noticed that you added the M&Ms after the chocolate top was cooled. I’m thinking once the chocolate is cooled you can’t stick those M&Ms on without them sliding around. Or….after 30 minutes chilling is the chocolate still somewhat soft so the M&Ms stick well? Thanks, trying to think how to turn this into a 4th of July dessert.

  30. Lexy says:

    What a gorgeous picture of a delicious sounding dessert. My question is…if I wanted to cut the recipe in half would you suggest a 8×8 or 9×9 pan?

    • Elizabeth says:

      Thanks Lexy! It would work in either size, but I personally would probably lean toward a 9×9 pan. They’ll be a little shorter than the bars in the picture, but since they are quite tall I think it’s better to err on the side of shorter bars, rather than make something that’s really unwieldy to eat.

  31. Lexy says:

    Hi Elizabeth,
    Just noticed that I posted the last two questions 6 months ago…still waiting for an answer about putting the m&ms on cold chocolate????
    I’m definitely planning these for our Easter Extravaganza….now my 3rd question (sorry to be so “beginery” (I know, it’s not a real word but it is a real description of me.) Anyway, can these be made a day ahead and still be “mousey”? In other words, would the mouse sink?
    Still looks so fabulous. Thanks for your help.

    • Elizabeth says:

      Hi Lexy,

      I’m sorry about that, for some reason I totally missed your earlier question! You can either do as you suggest, and chill the top partially then stick the M&Ms in, or let the brownies come to room temp a bit and then stick them on. The glaze isn’t totally hard at room temperature (you can see the texture in the pictures with a bite out–it’s a little bit soft) so after the brownies have been out of the fridge for awhile, it’d be easy to gently press the candies on top and get them to stick. They’re easiest to cut when they’re fresh from the fridge, though.

      They can definitely be made a day ahead, and the mousse will be fine as long as you keep it in the refrigerator until shortly before serving! Even then, it doesn’t sink much, it just gets soft and squishy. :) Let me know how it turns out!

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