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 with cooking spray, then set the pan aside.
- In a large bowl, mix the melted butter and sugar until the mixture is smooth. Add the eggs one at a time, stirring well after each addition, then stir in the vanilla. Finally, mix in the cocoa powder, salt, and flour until you have a soft batter.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 22 to 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 chocolate bar, and milk in a large saucepan over LOW heat. Stir often to melt the ingredients together. Once melted and smooth, remove from heat and let it cool completely, which takes about 15 to 20 minutes.
- After the chocolate mixture has cooled, whip the heavy whipping cream in a stand mixer until stiff peaks form. Fold the cooled chocolate mixture into the whipped cream to combine. Spread this mousse over the cooled brownies in an even layer. Refrigerate for at least 1 hour for the mousse to set.
- Drizzle with chocolate ganache just before serving, if you choose. Store any leftovers in the refrigerator.
Notes
To make the optional 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 to 20 seconds, stir, and continue heating in 10-second increments until the mixture is smooth.