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Chocolate Mousse Brownies Recipe

★★★★★

4.7 from 117 reviews
  • Author: Marina
  • Total Time: 2 hours 45 minutes
  • Yield: 12 brownies 1x

Description

These Chocolate Mousse Brownies combine a rich, fudgy brownie base with a light and creamy chocolate mousse topping. The brownies are baked to perfection with a slightly underbaked center for moistness, then topped with a smooth mousse made from melted chocolate, marshmallows, and whipped cream. Perfect for chocolate lovers seeking a decadent yet airy dessert.

Ingredients

Scale

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 cups cold heavy cream
  • Chocolate syrup for drizzling (optional garnish)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a 9×9 baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the brownies later.
  2. Melt Chocolate and Butter: In a medium microwave-safe bowl, melt 4 ounces of chopped semisweet chocolate and ¼ cup salted butter together by microwaving in 20-second intervals or using a double boiler. Stir in ⅓ cup vegetable oil until the mixture is smooth.
  3. Combine Sugar and Chocolate Mixture: In a large mixing bowl, add 1 ½ cups granulated sugar. Whisk in the chocolate and butter mixture thoroughly. The batter will be thick at this point.
  4. Add Eggs and Vanilla: Whisk in 2 room temperature eggs one at a time, incorporating gently without overbeating to avoid adding excess air. Then add 2 teaspoons pure vanilla extract and mix well.
  5. Incorporate Dry Ingredients: Sift together ¾ cup all-purpose flour, ½ cup unsweetened dutch-processed cocoa powder, ½ teaspoon baking powder, and ½ teaspoon table salt over the wet mixture. Gently fold until no dry streaks remain.
  6. Bake the Brownie Base: Spread the batter evenly in the prepared pan. Bake for 22 to 25 minutes, until the edges are set but the center still looks slightly underbaked for a fudgy texture.
  7. Cool the Brownies: Let the brownies cool completely in the pan on a wire rack while you prepare the mousse.
  8. Prepare Equipment for Mousse: Place the bowl of a stand mixer and the wire whip attachment, or a medium mixing bowl and handheld mixer tines, into the freezer to chill while you melt the chocolate mixture.
  9. Melt Chocolate, Marshmallows, and Milk: In a medium saucepan over low heat, combine 4 ounces chopped semisweet chocolate, 1 cup mini marshmallows, and ¼ cup plus 1 tablespoon whole milk. Stir constantly until the marshmallows and chocolate are fully melted and the mixture is smooth.
  10. Cool the Chocolate Mixture: Remove the saucepan from heat and let the chocolate mixture cool to room temperature. This is important to avoid deflating the whipped cream in the next steps.
  11. Whip the Heavy Cream: Beat 1 ¼ cups cold heavy cream in the chilled mixing bowl with an electric mixer on medium speed until soft peaks form.
  12. Combine Cream and Chocolate Mixture: Lower mixer speed to low, then gradually add the cooled chocolate mixture. Increase mixer speed to high and whip until stiff peaks form. Be careful not to overwhip.
  13. Assemble the Mousse Topping: Using a silicone or offset spatula, spread the chocolate mousse evenly over the cooled brownie base.
  14. Chill: Cover the brownies and chill in the refrigerator for at least 2 hours to set the mousse.
  15. Slice and Serve: Use the parchment overhang to lift brownies from the pan. Slice into 12 equal squares. Optionally drizzle with chocolate syrup before serving. Keep refrigerated until ready to serve.

Notes

  • Do not overbeat the egg mixture to keep brownies dense and fudgy.
  • Allow the chocolate and marshmallow mixture to cool completely before folding into whipped cream to prevent deflating.
  • The brownies may look slightly underbaked in the center; this ensures a moist texture.
  • Chilling the mousse topping helps it set perfectly for clean slicing.
  • Use a sharp knife dipped in hot water and wiped dry for neat brownie slices.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate mousse brownies, fudgy brownies, chocolate dessert, baked brownies, creamy mousse topping, rich chocolate brownies

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Find it online: https://marinamontclair.com/chocolate-mousse-brownies-recipe/