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 generously 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, then stir in the vanilla. 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 bar, and milk over LOW heat. Stir often until the ingredients melt together and the mixture is smooth. Let it cool completely, about 15-20 minutes.
- After the chocolate mixture has cooled, whip the heavy whipping 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 for at least 1 hour to allow the mousse to set.
- Just before serving, drizzle with chocolate ganache if you like. 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 about 15-20 seconds, stir, and continue heating in 10-second increments until smooth.