Who could resist these moist, chewy brownies topped with an airy chocolate mousse? They’re deliciously decadent and sure to hit your chocolate craving sweet spot!
Makes: 12 servings.
NOTE: If you’re not up to making the brownies from scratch you can always use a fudge brownie packaged mix. Prepare and bake according to package directions then follow mousse directions.
Prep Time: 30 min • Cook Time: 30 min • Total Time: 1 hr plus 1-hour cooling
For the brownies
3/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
3/4 cup butter
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
2 eggs, room temperature
For the mousse
3/4 cup miniature white marshmallows
3/4 cup chopped semi-sweet chocolate
1/4 cup milk
1 cup heavy whipping cream
1. Preheat oven to 350°F. Grease a 9×9-inch square baking pan.
2. In a small saucepan, melt butter over medium heat for 2-3 minutes until the color just changes to a light golden colour. Remove from heat.
3. In a large bowl, combine flour, cocoa, sugar, and salt. Add melted butter, eggs, and vanilla. Mix just until combined.
4. Pour and spread brownie batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
To make the mousse: Heat marshmallows, chocolate, and milk in a medium saucepan over medium-low heat, stirring often until completely smooth. Cool completely.
With an electric mixer, beat whipping cream until stiff peaks form. Gently fold whipped cream into cooled chocolate mixture.
Spread mousse evenly over cooled brownies. Top with chocolate chips or shavings and raspberries, if desired. Chill brownies in refrigerator for 1 hour before serving, or overnight. Store leftover brownies, covered, in the refrigerator.