Chocolate Mousse Brownies Delight (Printable Version)

Layers of creamy chocolate mousse atop fudgy brownies create a luscious dessert experience.

# What You'll Need:

→ Brownie Base

01 - 4 ounces semisweet chocolate baking bar, chopped
02 - ¼ cup salted butter
03 - ⅓ cup vegetable oil
04 - 1 ½ cups granulated sugar
05 - 2 large eggs, room temperature
06 - 2 teaspoons pure vanilla extract
07 - ¾ cup all-purpose flour, spooned and leveled
08 - ½ cup unsweetened Dutch-processed cocoa powder
09 - ½ teaspoon baking powder
10 - ½ teaspoon table salt

→ Chocolate Mousse

11 - 4 ounces semisweet chocolate baking bar, chopped
12 - 1 cup mini marshmallows
13 - ¼ cup whole milk
14 - 1 tablespoon whole milk
15 - 1 ¼ cups cold heavy cream

→ Garnish

16 - Chocolate syrup for drizzling (optional)

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium microwave-safe bowl, melt chopped semisweet chocolate and salted butter in 20-second intervals or over a double boiler. Stir in vegetable oil until smooth.
03 - In a large bowl, add granulated sugar. Whisk in the chocolate mixture until fully combined; the batter will be thick.
04 - Whisk in eggs one at a time just until incorporated to avoid adding extra air. Add vanilla extract and mix gently.
05 - Sift all-purpose flour, cocoa powder, baking powder, and salt over the wet mixture. Fold gently until no dry streaks remain.
06 - Spread batter evenly in prepared pan. Bake for 22 to 25 minutes until edges are set but center appears slightly underbaked. Cool completely in pan.
07 - Freeze bowl and whisk attachment of stand mixer or bowl and handheld mixer tines. In a medium saucepan over low heat, melt chopped chocolate, mini marshmallows, and milk, stirring constantly until smooth.
08 - Allow chocolate mixture to cool to room temperature to prevent deflating the whipped cream.
09 - Using an electric mixer, beat heavy cream until soft peaks form.
10 - Lower mixer speed and add cooled chocolate mixture. Increase speed to high and whip until stiff peaks form, being careful not to overwhip.
11 - Spread chocolate mousse evenly over cooled brownies using a spatula. Cover and refrigerate for 2 hours.
12 - Remove from refrigerator, slice into 12 squares, and optionally drizzle with chocolate syrup. Keep refrigerated until serving.

# Additional Notes:

01 - Allowing the chocolate mixture to cool before adding to whipped cream prevents deflation and ensures a light mousse texture.

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