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Chocolate Mousse Brownies Recipe

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★★★★★

4.8 from 135 reviews

These decadent Chocolate Mousse Brownies combine a rich, fudgy brownie base with a smooth, creamy chocolate mousse topping, offering an irresistible dessert that is perfect for chocolate lovers. The brownies are baked to perfection with a fudgy texture, and the mousse adds a light and airy contrast, enhanced by mini marshmallows for sweetness and creaminess. Finished with an optional drizzle of chocolate syrup, these brownies are elegant yet simple to make.

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the brownies.
  2. Melt Chocolate and Butter: In a medium microwave-safe bowl, melt 4 ounces of chopped semisweet chocolate and ¼ cup salted butter. Use 20-second intervals in the microwave or melt over a double boiler, stirring frequently until smooth. Stir in ⅓ cup vegetable oil until fully combined.
  3. Mix Sugar and Chocolate: Pour 1 ½ cups granulated sugar into a large mixing bowl. Whisk in the melted chocolate mixture thoroughly until smooth and thick.
  4. Add Eggs and Vanilla: Beat in 2 room temperature eggs one at a time, ensuring each is just incorporated to avoid adding excess air. Then add 2 teaspoons vanilla extract and mix gently.
  5. Incorporate Dry Ingredients: Sift ¾ cup flour, ½ cup unsweetened dutch processed cocoa powder, ½ teaspoon baking powder, and ½ teaspoon salt over the wet ingredients. Fold carefully with a spatula until no dry streaks remain.
  6. Bake Brownies: Pour the batter evenly into the prepared pan. Bake for 22 to 25 minutes until the edges are set but the center remains slightly underbaked for fudgy consistency.
  7. Cool Brownies: Allow the brownies to cool completely in the pan on a wire rack while you prepare the mousse layer.
  8. Prepare Equipment for Mousse: Chill the bowl of a stand mixer with whisk attachment (or a mixing bowl with handheld mixer tines) in the freezer to ensure the cream whips well later.
  9. Melt Chocolate and Marshmallows: In a medium saucepan over low heat, combine 4 ounces chopped semisweet chocolate, 1 cup mini marshmallows, and ¼ cup whole milk. Stir continuously until everything is melted and the mixture is smooth.
  10. Cool Chocolate Mixture: Remove the saucepan from heat and let the chocolate mixture cool to room temperature to prevent deflating the whipped cream in the next step.
  11. Whip the Cream: In a large bowl, whip 1 ¼ cups cold heavy cream with an electric mixer until soft peaks form.
  12. Combine Mousse Mixture: Lower mixer speed and gradually add the cooled chocolate mixture to the whipped cream. Increase speed to high and whip until fully incorporated and stiff peaks form, being careful not to overwhip.
  13. Assemble Brownies and Mousse: Spread the prepared chocolate mousse evenly over the cooled brownies using a silicone or offset spatula.
  14. Chill: Cover the pan with plastic wrap and refrigerate for at least 2 hours to set the mousse layer properly.
  15. Serve: Remove the brownies from the fridge, lift the entire block out using the parchment overhang, and cut into 12 equal squares. Drizzle with chocolate syrup if desired before serving. Keep refrigerated until ready to enjoy.

Notes

  • Ensure eggs are at room temperature to achieve a smooth batter.
  • Do not overbeat the eggs or the mousse to maintain a tender texture.
  • Allow the chocolate mixture for mousse to cool completely before folding into whipped cream to prevent it from melting.
  • Use parchment paper for easy removal of brownies from the pan.
  • Chilling the mixing bowl and whisk attachment helps create a stable whipped cream.
  • Store brownies covered in the refrigerator and consume within 3-4 days for best freshness.

Keywords: Chocolate mousse brownies, fudgy brownies, chocolate dessert, layered brownies, marshmallow mousse, easy chocolate mousse

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