Chocolate Mousse Brownies

Chocolate mousse brownies combine rich, fudgy brownies with a light and creamy mousse topping. Easy to make and perfect for any occasion, these decadent treats will impress your guests.

Prep Time15

Cook Time30

Chill and Rest Time3

Total Time3 45

Servings:

Calories: 390kcal

Ingredients

Brownie Base

4 ounces semisweet chocolate baking bar, chopped
¼ cup salted butter
⅓ cup vegetable oil
1 ½ cups granulated sugar
2 eggs, room temperature
2 teaspoons pure vanilla extract
¾ cup all purpose flour, spooned and leveled
½ cup unsweetened dutch processed cocoa powder
½ teaspoon baking powder
½ teaspoon table salt

Chocolate Mousse

4 ounces semisweet chocolate baking bar, chopped
1 cup mini marshmallows
¼ cup whole milk
1 tablespoon whole milk
1 ¼ cup cold heavy cream
Chocolate syrup for drizzling, optional garnish

Instructions

Brownie Base

Preheat the oven to 350°F. Line a 9x9 baking pan with parchment, leaving an overhang for easy removal.
In a medium size microwave safe bowl, melt the chopped semisweet chocolate and butter (microwave in 20 second intervals or over a double boiler). Stir in the vegetable oil until smooth.
In a large mixing bowl, add the granulated sugar.
Whisk in the chocolate mixture until fully combined. (The mixture will be thick.)
Whisk in eggs one at a time until just incorporated. Do not overbeat, you don’t want to add extra air.
Add the vanilla extract.
Sift flour, cocoa powder, baking powder and salt over the wet mixture. Gently fold until no dry streaks remain.
Spread batter evenly in pan. Bake for 22 to 25 minutes, or until the edges are set but the center still looks slightly underbaked.
Let brownies cool completely in the pan while you make the chocolate mousse.

Chocolate Mousse

Place the bowl of a stand mixer and wire whip attachment, or a medium size mixing bowl and the tines of a handheld mixer in the freezer.
In a medium saucepan over low heat, combine the chopped chocolate, mini marshmallows, and milk.
Stir constantly until the marshmallows and chocolate are fully melted and smooth.
Let cool to room temperature. This step is important so the heat doesn’t deflate the whipped cream.
In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
Lower the mixer speed to low, and add the cooled chocolate mixture. Increase the mixer speed to high and mix until fully combined and stiff peaks form — do not overwhip.
Using either a silicone spatula, or an offset spatula, spread the chocolate mousse over the brownies. Cover and chill in the refrigerator for 2 hours.
Remove the brownies from the refrigerator and slice into 12 equal squares. Garnish with chocolate syrup drizzle if desired. Keep refrigerated until ready to serve.

Notes

You can substitute regular unsweetened cocoa powder if you are unable to find Dutch processed cocoa. It will result in a lighter brown color of brownie.
Light brown sugar can be used in place of the granulated sugar for a chewier brownie.
The brownies can chill in the refrigerator overnight before slicing and serving.

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