Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line a 9x9" square baking pan with foil, letting the foil extend over the edges. Spray the foil with cooking spray and set aside.
- In a large bowl, mix the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Finally, mix in the cocoa powder, salt, and flour until a soft batter forms.
- Pour the batter into the prepared pan and spread it evenly. 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: In a large saucepan, combine the miniature marshmallows, chopped chocolate, and milk over low heat. Stir often until melted and smooth. Let this mixture cool completely, about 15-20 minutes.
- While the chocolate mixture cools, 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 this mousse evenly over the cooled brownies.
- Refrigerate the brownies for at least 1 hour to allow the mousse to set. Before serving, drizzle with chocolate ganache if desired. Store any leftovers in the refrigerator.
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 intervals until smooth.