Chocolate Mousse Brownie Recipe
User Reviews
5
Chocolate Mousse Brownie Recipe
Description
The brownies are baked in a 9x9-inch pan with a batter formed from melted butter, granulated sugar, cocoa powder, flour, eggs, vanilla, and salt. Careful mixing and baking until the edges look set and the center remains shiny yield a fudgy texture with a tender crumb. The proper measuring of flour ensures a dense but not cakey consistency.
The mousse topping is prepared by gently melting miniature marshmallows, chopped semi-sweet chocolate, and milk until smooth and cooled. This mixture is folded into whipped heavy cream beaten to stiff peaks. The mousse is spread evenly over the cooled brownies and the dessert is chilled to set before serving, creating contrast in texture between the dense brownie and light, airy mousse.
The combination results in a rich, chocolate-forward dessert with a balance of fudgy and creamy components. It can be served in squares and makes an indulgent treat for special occasions or elegant dessert options.
Using salted butter in the brownies simplifies seasoning; if unsalted is used, increase the salt to three-quarters teaspoon. Unsweetened cocoa powder quality influences the chocolate intensity of the brownies. Milk type can be varied from skim to whole. Proper whipping of cream is important for mousse texture. Nutritional values are estimates.
Ingredients
Brownies
- 3/4 cup butter
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 egg large
- 3/4 cup all-purpose flour properly measured
- 1/2 cup cocoa powder unsweetened
- 1/2 teaspoon salt
Chocolate Mousse
- 3/4 cup miniature marshmallows
- 4 ounces semi-sweet baking chocolate chopped
- 1/4 cup milk
- 1 cup heavy cream cold
Instructions
Brownies
- Preheat oven to 350 F. Grease or use parchment paper to line a 9x9-inch baking pan.
- In a large saucepan, melt butter.
- Turn heat to low, and stir in sugar. Let cook, stirring constantly, for 2-3 minutes.
- Remove from heat, and stir in vanilla.
- Let mixture cool for about 5 minutes.
- Whisk in eggs until combined.
- Add flour, cocoa powder, and salt. Whisk in until just incorporated.
- Pour batter into prepared pan, spreading batter as needed.
- Bake for 20-30 minutes. The edges should look done, but the center should still look shiny. A toothpick inserted in the center should come out with a few fudgy crumbs.
- Cool completely.
- To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely smooth.
- Cool completely.
Chocolate Mousse
- In a separate bowl, beat whipping cream to stiff beats.
- Fold in cooled chocolate mixture.
- Spread mousse evenly over brownies.
- Chill brownies for at least 30 minutes, or until ready to serve.
- Cover and chill leftover brownies.
Notes
- Use salted butter for the brownies; if unsalted, add 3/4 teaspoon salt to the batter.
- Measure flour carefully by weighing or lightly spooning and leveling to avoid cakey brownies.
- Unsweetened cocoa powder brands vary in chocolate depth; choose according to preference.
- Any milk from skim to whole can be used in the mousse.
- Beat heavy cream to stiff peaks for proper mousse texture.
- Nutrition values are estimates based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 85mg | 28% |
| Sodium | 222mg | 9% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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