Raspberry Mousse Brownies

Fudgy raspberry mousse brownies are the perfect combination of rich and refreshing: rich chocolate base topped with smooth, airy, eggless mousse made from fresh raspberries.

If you love mousse brownies as much as I do, try Espresso Mousse Brownies next.

If you're searching for an irresistible dessert that combines rich chocolate brownies with the elegance of airy raspberry mousse, this raspberry mousse brownie recipe is the perfect choice. Using just four simple ingredients and a box of chocolate brownies, you can whip up a showstopping treat that's both eye-catching and effortless-ideal for holidays, dinner parties, or anytime you crave something sweet and memorable.

What makes raspberry mousse brownies stand out is the heavenly contrast of textures. The brownies provide a fudgy, chocolatey base, while the raspberry mousse layer adds a light, creamy finish bursting with fresh fruit flavor. Mousse, meaning "foam" in French, is all about delicate air bubbles: here, raspberry puree is folded into softly whipped cream for a cloud-like topping that looks as fancy as it tastes.

This recipe is beginner-friendly, quick to assemble, and delivers stunning results with minimal fuss. Whether you're a baking veteran or stepping into the kitchen for the first time, these raspberry mousse brownies promise to impress guests and satisfy chocolate lovers alike.

Why You'll Love This Recipe

• Chocolate and raspberry are two flavors that work well together. The combination of two distinct types of sweetness (chocolate's earthy notes and raspberries' juicy, jammy sugariness) creates a dessert that's truly special. The two elements don't unite in brownies often, but when they do, a good brownie becomes exceptional.
• Easier to make than it looks: To simplify the recipe, I used dark chocolate fudge brownie mix to make the brownie base, and only 4 ingredients for the raspberry mousse.

Essential Ingredients

• Fresh or Frozen Raspberries: Provide the distinct flavor and vibrant color for raspberry mousse. Pureeing then straining removes seeds for a silky texture.
• Lemon juice: Always fresh from about half a lemon
• Mascarpone cheese: Very important mousse ingredient due to its high fat content.
• Powdered sugar: Sweetens the tartness of raspberries; adjust according to taste or substitute with honey or maple syrup. Definitely go with organic powdered sugar to prevent clumps due to caking agents.
• Unflavored powdered gelatin: Allows the raspberry mousse to achieve its stable shape and contributes to the light and airy structure.
• Heavy Cream or Cool Whip: Adds the creamy, airy body of the mousse, whipped to soft peaks for lightness.
• Brownie mix: You'll prepare the brownie batter with eggs and oil and follow the package directions for baking a 8×8-inch pan of brownies. Definitely go with dark chocolate fudge brownie mix.

How to Make Raspberry Mouse Brownies

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.

Step 1. Bake the Brownies

We will start by making brownies and all we need is a box of brownie mix and 8 x 8 square metal pan to cook them in. Spray the pan lightly with cooking spray and lay a parchment sleeve in one direction. Add brownie batter and bake brownies according to package directions.

Be sure the brownies are well done. Use a toothpick in the center to check for doneness. Look for almost no crumbs.

Step 2. Make the Raspberry Puree

Add raspberries, sugar, and lemon juice to a saucepan over medium heat.

Break up berries with a meat masher, fork, or potato masher while cooking. Continue to cook raspberries for a total of 15-20 minutes or until it's the consistency of a thin syrup. 

To remove seeds, place a fine mesh strainer over a medium sized bowl and pour raspberry jam over strainer and allow to drain. Use a spatula or the back of a spoon to press on the mixture until no more liquid comes out. You should have about 1 ¼ cups, but 1 cup is the minimum.

Step 3. Make Mascarpone Mixture

• Whipped Cream: Beat heavy cream (or use cool whip) until soft peaks form and drizzle the gelatin over the whipped cream.
• Mascarpone: Gently mix mascarpone and sugar into whipped cream. Make sure it's well incorporated without over mixing.

Step 4. Bloom and Dissolve Gelatin

Bloom gelatin in cold water and then dissolve it using a microwave (20 seconds).

Step 5. Fold Together

Drizzle dissolved gelatin over the whipped cream mixture and fold one cup of raspberry puree.

Step 6. Pour Raspberry Mousse

Pour raspberry mousse over the brownies and then drizzle the remaining raspberry jam over the top of the mousse and swirl with a knife or toothpick.

Step 7. Chill and Slice

Cover and refrigerate raspberry mousse brownies for at least 4 hours until both layers are set and then slice into squares.

Tips for Raspberry Mousse Perfection

• Ensure brownies cool completely before topping to avoid melting the mousse.
• Use a fine mesh strainer to remove raspberry seeds for smooth mousse.
• Chilled mousse is easier to slice and serve, helping layers stay intact.
• For a more stable mousse, use cold ingredients and gently fold purée into cream.
• Bloom gelatin in a small amount of water, then melt and mix into warm purée before folding into whipped cream.
• Avoid Overheating Gelatin: Heat just enough to dissolve gelatin; boiling reduces setting power.
• Fold Delicately: Mix whipped cream gently to maintain a light texture.
• Use Room Temperature Puree: Combines smoothly without deflating whipped cream.
• Chill Covered: Protect raspberry mousse from absorbing fridge odors.
• Use the parchment sleeve and a large spatula to lift the entire brownie dessert out of the pan and onto a flat surface. Using a large knife, cut into 16 equal servings.
• For cleaner cuts, wash and wipe the knife dry between each cut. Serve immediately.

FAQ

• Can I use frozen raspberries? Frozen raspberries work great. Thaw them and make raspberry puree per directions.
• Can I use homemade brownies? Yes, you can replace the boxed brownie mix, eggs and oil in this recipe with your favorite brownie recipe. Need a foolproof brownie recipe? This Buckeye Brownie recipe is the perfect foundation for chocolate mousse brownies and it also uses a 8×8-inch pan of brownies. I also have an entire library of brownie recipes!
• How to bring out fruit flavor in the mousse? The main problem with raspberry mousse is that, often times, you don't get much fruit flavor, just a subtle hint of it. To get the full flavor of the raspberries, cook down a large amount of them until the mixture is concentrated and very sticky.
• How long does raspberry mousse last? Refrigerated and covered, mousse will stay fresh 2-3 days. Don't freeze, as texture may change.
• Can I substitute whipped cream? Yes, even though I prefer freshly whipped heavy cream for best flavor and texture.
• What's the best way to remove raspberry seeds? Straining pureed raspberries through a fine mesh sieve or cheesecloth ensures smoothness without pesky seeds.

How to Bloom Gelatin

• Allow gelatin to bloom in cold water: The first step is adding gelatin powder in cold water so that the gelatin absorbs water and that helps prevent the gelatin from clumping up and getting weird hard spots when it sets.
• Use hot water to evenly dissolve gelatin: You need to add gelatin to a warm liquid to dissolve it and evenly distribute it in the liquid. If you just kept it in cold liquid it would just stay like the clump you get after blooming.
• To recap: cold water first (for blooming), hot water next (to evenly dissolve gelatin).
• Blooming gelatin is about getting even hydration, which makes it dissolve faster. But the gelatin won't evenly distribute and dissolve completely without some heat - that's why even a this cold raspberry dessert needs some hot water.
• If the raspberry jam remains clumpy, microwave for 3-5 seconds to loosen it up before adding it into the whipped cream. If it feels warm, allow it to cool for a few seconds.

Troubleshooting Common Issues

• Brownie too fudgy or underbaked: Chill after topping with mousse; the dessert will firm up and slices cleanly when cold.
• Mousse won't set: Double-check if enough cream or stabilizer (gelatin or cream cheese) is used, and let chill for at least 4-6 hours.
• Mousse deflates or curdles: Avoid adding cold purée directly to whipped cream; let it come to room temp or gently warm if needed for best texture.
• Messy slices: Warm a sharp knife, wipe between slices, and serve chilled for picture-perfect layers

Essential Equipment

• Microwave safe bowls: The bowl must be wide and shallow so that you have enough room to work with both gelatin and whipping cream.
• Whisk or a hand mixer: 5 Stainless Steel Attachments (2 Beaters, 2 Dough Hooks, 2 Whisks).
• 8x8 inch square metal baking pan: For baking brownies

Serving Suggestions

• Chill brownie bars before slicing for neat layers and easy plating.
• Top with fresh raspberries, chocolate shavings, or a drizzle of raspberry sauce for extra prettiness.
• Whipped cream: Just a dollop on top of each raspberry mousse brownie.
• Edible flowers: These are definitely option, but you can use mini carnations [pictured], pansies, or mums.
• Serve as individual cups or decorate large bars for parties and holidays.
• Enjoy as a stand-alone dessert or pair with vanilla ice cream!

Recipe Variations

• Use different berries: This is a versatile recipe! You can swap the raspberries for any other berry - I am a big fan of blueberry mousse as well as strawberry one!
• Frozen berries will produce darker mousse: You can use fresh or frozen berries. Frozen berries tend to be a little cheaper and will create a more saturated color for your mousse.
• Any brownie mix will work: If you prefer a cakier brownie base, simply use a non-fudge brownie mix.
• Can use larger pan: A 9 x 9 pan works well if you don't have an 8 x 8 pan. The only difference will be that the final mousse brownies won't stand as tall with the larger pan.

Storage & Leftovers

• Refrigerate: Store raspberry mousse brownies in an airtight container in the refrigerator for 3-4 days. The longer these are stored, the wetter the brownie layer becomes. A little moisture isn't bad. It can make the brownies even fudgier!
• No freezing: I do not recommend freezing these since it will alter the texture of the mousse.

More Delicious Raspberry Recipes

• Dark Chocolate Raspberry Cupcakes
• Raspberry and Cheese Galette with Hot Honey
• Strawberry Lasagna
• Berry Cream Cheese Pie
• Mixed Berry Galette

Brownies for Every Taste

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