Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line a 9x9 inch square baking pan with foil, letting the foil extend over the edges. Spray the foil generously with cooking spray and set aside.
- In a large bowl, combine the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Stir in the cocoa powder, salt, and flour until a soft batter forms. Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 22-25 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs. Let the brownies cool completely.
- To make the mousse, combine the miniature marshmallows, chopped semi-sweet chocolate, and milk in a large saucepan over low heat. Stir often until the ingredients melt and the mixture is smooth. Let it cool completely, about 15-20 minutes.
- Once the chocolate mixture has cooled, whip the heavy cream in a stand mixer until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until combined. Spread the mousse evenly over the cooled brownies.
- Refrigerate for at least 1 hour to allow the mousse to set. Just before serving, drizzle with chocolate ganache if desired.
Notes
To make chocolate ganache, combine 1/2 cup chocolate chips and 1/4 cup heavy whipping cream in a microwave-safe bowl. Heat on high for 15-20 seconds, stir, and continue heating in 10-second increments until smooth. Store any leftovers in the refrigerator.