Name: Chocolate Mousse Brownies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 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; 4 ounces semisweet chocolate baking bar, chopped; 1 cup mini marshmallows; ¼ cup whole milk; 1 tablespoon whole milk; 1 ¼ cups cold heavy cream; Chocolate syrup for drizzling (optional garnish)

Ingredients

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

4 ounces semisweet chocolate baking bar, chopped (for mousse)

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

Step 1: Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: In a medium microwave-safe bowl, melt 4 ounces of chopped semisweet chocolate and the butter in 20-second intervals or over a double boiler. Stir in vegetable oil until smooth.

Step 3: In a large mixing bowl, add the granulated sugar. Whisk in the chocolate mixture until fully combined. The batter will be thick.

Step 4: Whisk in eggs one at a time until just incorporated. Avoid overbeating to prevent adding extra air.

Step 5: Add vanilla extract and mix gently.

Step 6: Sift together flour, cocoa powder, baking powder, and salt over the wet mixture. Fold gently until no dry streaks remain.

Step 7: Spread the batter evenly in the prepared pan. Bake for 22 to 25 minutes until edges are set and the center looks slightly underbaked.

Step 8: Let brownies cool completely in the pan while preparing the mousse.

Step 9: Place the bowl and whisk attachment of a stand mixer or a mixing bowl and handheld mixer tines into the freezer to chill.

Step 10: In a medium saucepan over low heat, combine 4 ounces chopped semisweet chocolate, mini marshmallows, and ¼ cup whole milk. Stir constantly until melted and smooth.

Step 11: Let the chocolate mixture cool to room temperature to prevent deflating the whipped cream.

Step 12: In a large bowl, beat the cold heavy cream until soft peaks form.

Step 13: On low speed, slowly add the cooled chocolate mixture to the whipped cream. Increase mixer speed to high and beat until stiff peaks form. Do not overwhip.

Step 14: Spread the chocolate mousse evenly over the cooled brownies using a spatula. Cover and chill in the refrigerator for 2 hours.

Step 15: Remove from refrigerator and slice into 12 squares. Drizzle with chocolate syrup if desired and serve chilled.

Tips & Variations

Use a high-quality chocolate for richer flavor in both the brownies and mousse.

For a nutty twist, fold chopped toasted walnuts into the brownie batter before baking.

If you prefer a firmer mousse, chill it longer or add a teaspoon of gelatin dissolved in warm milk before folding it into the cream.

Mini marshmallows add sweetness and texture to the mousse, but you can substitute with marshmallow fluff if preferred.

Storage

Store the brownies covered in the refrigerator for up to 3 days. They can be kept in an airtight container or sealed with plastic wrap. Before serving, allow them to sit at room temperature for 10 to 15 minutes for easier slicing. Leftovers can be gently reheated in the microwave for a few seconds, but avoid heat for too long to retain mousse texture.

FAQs

Can I make these brownies ahead of time?

Yes, you can prepare the brownies and mousse separately in advance. Bake the brownies and refrigerate the mousse mixture. Assemble just before serving to keep the mousse fresh and fluffy.

What can I substitute for Dutch processed cocoa powder?

If you don’t have Dutch processed cocoa, natural cocoa powder can be used, but it may slightly alter the flavor and color. Adjust baking soda or powder as needed, though for this recipe the baking powder balance should remain fine.