- ADVERTISEMENT -
Ingredients:
For Brownies:
- ¾ cup butter
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
For Chocolate Mousse:
- ¾ cup miniature marshmallows
- 4 ounces semi-sweet baking chocolate chopped
- ¼ cup milk
- 1 cup heavy whipping cream
For Whipped Cream:
- 1 cup heavy whipping cream
- ⅓ cup granulated sugar
Directions:
- Preheat oven to 350 F. Grease or use parchment paper to line a 9×9-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 brownies completely in the pan.
- To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely melted and smooth.
- Cool completely. It’s important that this mixture is completely cool. Otherwise you will end up with liquid mousse.
- In a separate bowl, beat whipping cream to stiff peaks.
- Fold in cooled chocolate mixture.
- Spread mousse evenly over brownies.
- Cover, and chill brownies for at least 30 minutes.
- To make the whipped cream, beat cream and sugar together until stiff peaks form.
- Spoon whipped cream over the chocolate layer.
- Brownies can be served at this point, or you can chill them for cleaner cut lines.
- Cover, and chill leftover brownies.
- ADVERTISEMENT -
