Chewy, fudgy brownies are topped with a whipped coffee mousse and finished with a shiny chocolate glaze to make a three-layered mocha mousse brownie.
I didn’t think my brownies could get any better until now. The base of these Brownies is based off of my Best Brownie Recipe. They are soft and chewy on the outside and firm around the edges. 
The brownies are layered with a coffee infused cream then topped with a chocolate ganache. These Mocha Creme Brownies are super rich and decadent.
I added granulated coffee powder to the brownies to bring out the cocoa flavor. I also browned the butter which adds so much flavor to these brownies!
The mocha cream and ganache layers are super easy to make. The mocha cream layer is a simple buttercream frosting infused with instant coffee granules.
For the ganache I melt chocolate and heavy cream until smooth and spread it on top of the brownies and mocha cream.
I let the brownies set in the fridge for 30 minutes to firm up before slicing and serving.
Click here for the coffee mousse recipe.
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Mocha Mousse Brownies
- Yield: 16 brownies 1x
Description
Chewy, fudgy brownies are topped with a whipped coffee mousse and finished with a shiny chocolate glaze to make a three-layered mocha mousse brownie.
Ingredients
Brownie Layer
- 10 tbsp unsalted butter, cubed
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tbsp instant coffee granules
- 1/2 tsp baking powder
- 2 large eggs, cold
- 2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup chocolate chunks or chocolate chips
Coffee Cream Layer
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tbsp instant coffee granules, dissolved in 1 tbsp hot water and cooled
- 1/2 tsp vanilla extract
- 1-2 tbsp heavy cream or milk, to thin if needed
Chocolate Ganache
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Brownie Layer
- Preheat oven to 350°F. Grease a 9×9 or 8×8-inch pan with nonstick spray; set aside.
- In a medium, light-colored saucepan, cook the butter over medium heat, stirring, until it turns light brown and caramel in color, 5–10 minutes. Keep a close eye on it so it does not burn.
- Pour the browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee, and baking powder. Stir to combine and let rest for 5 minutes until the mixture has cooled slightly.
- Stir in the eggs and vanilla and mix until the batter develops a sheen.
- Fold in the flour and stir until just combined — do not overmix.
- Pour the batter into the prepared pan and bake for 20–25 minutes, until the top is set and a toothpick comes out clean. Cool completely on a wire rack.
Coffee Cream Layer
- Beat the softened butter with an electric mixer until pale and fluffy, about 2 minutes. Add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Add the dissolved coffee liquid and vanilla, and beat until fully incorporated and smooth. If the buttercream is too stiff, beat in cream or milk a tablespoon at a time until spreadable.
- Spread the coffee cream evenly over the completely cooled brownie layer.
Chocolate Ganache
- In a small saucepan, combine the chocolate chips and heavy cream. Stir over low heat until smooth and melted. Let cool for a few minutes until slightly thickened, then pour and spread over the coffee cream layer.
- Refrigerate the assembled brownies for 30 minutes to set before slicing and serving.
Notes
Dissolve the instant coffee in a small amount of hot water before adding it to the buttercream — this prevents any gritty texture. The ganache pours more evenly if you let it cool and thicken for 5 minutes off the heat before spreading.
- Category: Baking
Frequently Asked Questions
What type of coffee should I use for the mocha cream layer?
You can use instant coffee granules, as specified in the recipe, to infuse the buttercream frosting with coffee flavor.
How can I ensure my brownies stay chewy and fudgy?
Make sure to brown the butter as directed and avoid over-baking; check for doneness a few minutes before the suggested time.
Can I substitute the heavy cream in the ganache with something else?
For a different flavor, you can use coconut cream or another type of cream, but it may alter the texture and richness of the ganache.
