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Chocolate Mousse Brownies | Get Inspired Everyday!

Chocolate Mousse Brownies

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5 from 3 reviews



Brownie Base:

  • 1 cup cashew butter, not raw but made from toasted cashews
  • 6 Tablespoons cocoa powder
  • 1/2 cup maple syrup, Grade A for lightest flavor
  • 2 Tablespoons coconut oil, melted
  • 1 egg
  • 1 Teaspoon vanilla extract

Chocolate Mousse:

  • 115.5 ounce can of coconut milk chilled at least 24 hours
  • 1 avocado, just ripe not super soft
  • 1/2 cup cocoa powder
  • 2/3 cup maple syrup, Grade A
  • 2 Tablespoons coconut oil, melted
  • 1 Tablespoon vanilla extract



  1. Preheat the oven to 325ºF, and grease a 9-inch fluted tart pan with coconut oil. You can line the removable bottom in the tart pan with a circle of parchment paper to make the brownies slightly easier to serve, (I’ve done it both ways and I think the parchment paper does make it a bit easier).
  2. Thoroughly combine all the ingredients for the brownie base in a medium sized mixing bowl. You don’t need to worry about over mixing with these brownies because there isn’t any flour in them!
  3. Bake the brownie base for 15-20 minutes or until slightly puffed with a fudgy center. The way I figure out whether or not they’re done is to poke them in the center, once the mousse topping is on top no one will see the little indent, and that way I don’t overcook them.
  4. Let the brownie base cool completely before topping with the chocolate mousse.
  5. While the brownies are baking make the chocolate mousse.
  6. Start by scooping off the hardened coconut cream from the top of the can, reserving the liquid for another use (smoothies are a great option).
  7. Add the scooped coconut cream to a food processor with the rest of the ingredients for the chocolate mousse. Process the filling just until smooth, stopping to scrape the sides at least twice to make sure all the avocado is thoroughly processed into the filling.
  8. Frost the brownies when they’re cooled with the chocolate mousse, spreading the filling evenly over the surface, (a slight swirl pattern inwards toward the center looks nice).
  9. Cover and refrigerate 8 hours or overnight. This helps the brownies firm up and the chocolate flavor deepens with a good chilling.
  10. When you’re ready to serve, un-mold the brownies from the tart pan by removing the base and placing it on a serving plate or cake stand.
  11. Top the Chocolate Mousse Brownies with whatever topping you’d like!
  • Prep Time: 30 mins
  • Cook Time: 20 mins