Step-by-step instructions
Make the Brownies: Start by preheating your oven to 350°F (175°C) and lining a 9×9-inch pan with parchment paper. In a microwave-safe bowl, melt the chopped chocolate and salted butter, then stir in the vegetable oil until the mixture is smooth. Gradually whisk in the granulated sugar, followed by the eggs—mixing each in one at a time—and add the vanilla extract. Next, sift the flour, cocoa powder, baking powder, and salt on top of the wet mixture, folding gently until everything is just combined. Pour the batter into the prepared pan and bake for 22-25 minutes. Once baked, allow the brownies to cool completely in the pan.
Make the Mousse: For the mousse, combine the chopped chocolate, mini marshmallows, and milk in a bowl and heat until the chocolate melts and the marshmallows are soft—stir until smooth. Let this chocolate mixture cool to room temperature. In another chilled bowl, whip the heavy cream until stiff peaks form. Then, fold the cooled chocolate mixture into the whipped cream until evenly combined.
Assemble: Once the brownies are cool, spread the mousse evenly over the top. Refrigerate for at least 3 hours to allow the mousse to set. When ready to serve, lift the brownies out using the parchment paper, slice, and drizzle with chocolate syrup if desired.
Best ways to enjoy it
For a picture-perfect presentation, consider serving these Chocolate Mousse Brownies with a dusting of cocoa powder or powdered sugar on top. Plating them alongside fresh berries or a scoop of vanilla ice cream adds a delightful contrast and elevates the entire dessert experience. You could even pair with a dollop of whipped cream for an extra creamy touch.
Storage and reheating tips
To keep these brownies fresh, store them in an airtight container in the refrigerator for up to 5 days. If you want to extend their shelf life, you can freeze the brownies after slicing. Wrap each piece in plastic wrap and place it in a freezer-safe container; they can last up to two months in the freezer. Thaw in the fridge before serving.
Helpful cooking tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature before starting, as this helps create a smoother batter.
- Chill Your Bowl: For the mousse, chilling the bowl used for whipping cream can help achieve better volume and more stable peaks. Just pop it in the freezer for 10-15 minutes before use.
- Don’t overmix: When combining the dry and wet ingredients, mix just until combined to ensure the brownies remain fudgy.
Creative twists
Feel free to get creative with your Chocolate Mousse Brownies! Add crushed nuts, like walnuts or pecans, for a crunchy texture. Experiment with different extracts like almond or peppermint to give the mousse a unique flavor boost. You can also use flavored marshmallows for an extra twist. For a healthier spin, try substituting half the butter with unsweetened applesauce.
Your questions answered
What is the prep time for Chocolate Mousse Brownies?
The prep time is approximately 15-20 minutes, with an additional cooking time of around 25 minutes, and at least 3 hours of cooling time.
Can I make substitutions for the ingredients?
Absolutely! You can swap salted butter for unsalted butter and use coconut oil for vegetable oil. Dairy-free alternatives like almond milk and vegan butter will also work for a plant-based version.
How long do leftovers last?
Stored properly in the refrigerator, leftovers can last up to 5 days. If frozen, they can stay fresh for up to two months. Just ensure they’re tightly wrapped to avoid freezer burn.
Now that you have everything you need to create these delicious Chocolate Mousse Brownies, it’s time to get baking! Enjoy the delightful combination of rich chocolate and fluffy mousse that will undoubtedly please everyone.
