- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan or line with parchment paper.
- Melt the semisweet chocolate and butter together in a heatproof bowl over simmering water or in the microwave until smooth. Let cool slightly.
- In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until well combined. Stir in the melted chocolate mixture.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully incorporated.
- Pour the brownie batter into the prepared pan and spread evenly. Sprinkle mini marshmallows evenly on top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow brownies to cool completely in the pan.
- Chocolate Mousse: In a small saucepan, warm the milk just until hot but not boiling. Pour over remaining chocolate (if using) or just skip if making plain mousse.
- Whip the cold heavy cream in a large mixing bowl until soft peaks form. Gently fold into the chocolate mixture (or whip alone for simple mousse) until smooth and fluffy.
- Spread the chocolate mousse evenly over the cooled brownies. Refrigerate for at least 2 hours before serving.
- Slice into squares and serve chilled.
Serving and Storage:
Serve chilled for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days. Avoid freezing as the mousse may separate upon thawing.
Tips:
- Use room-temperature eggs for smoother batter and better incorporation.
- Ensure brownies are fully cooled before adding the mousse to prevent it from melting.
- Optional: top with chocolate shavings or extra mini marshmallows for a decorative finish.
- For extra richness, fold a few tablespoons of melted chocolate into the whipped cream before spreading.
- Use high-quality chocolate for the best flavor and texture.
Conclusion:
Chocolate Mousse Brownies combine the decadent richness of fudgy brownies with a light, airy chocolate mousse topping. Perfect for chocolate lovers, these indulgent treats are sure to impress at any gathering or holiday celebration.
FAQ:
Can I make these brownies ahead of time?
Yes, bake the brownies and prepare the mousse separately. Assemble and refrigerate a few hours before serving.
Can I use regular cocoa powder instead of dutch-processed?
Yes, but dutch-processed cocoa gives a smoother, richer flavor. You may need to adjust the leavening slightly.
Can I make the mousse without chocolate?
Yes, simply whip the heavy cream with sugar and vanilla for a light, fluffy topping instead of chocolate mousse.
How long can these brownies be stored?
Up to 4 days in the refrigerator in an airtight container.
Can I freeze these brownies?
It is not recommended, as the mousse may separate when thawed. Freeze the brownies separately if needed, then add mousse after thawing.