Dense, fudgy Chocolate Mousse Brownies are piled high with layers of rich and soft chocolate mousse! This decadent bar is easy to make and truly chocolate !!

Happy Sunday! Sunday is my favorite day. As a child I hated Sundays. But as an adult? Like it. I can change my tone in a few weeks when our twins arrive (actually 6 weeks. How could this happen ???) but for now Sunday means lazy mornings in bed, happy hours at church, and crazy family dinners where I was reminded of how unlike my family, but how much I loved them.

Another thing I like about Sundays? Dessert. Sundays ALWAYS include desserts. We are fortunate enough to live close to our two families and if it isn't homemade pineapple ice cream in one house, it's some kind of chocolate candy in the other house. And if we are completely honest here, sometimes both. For the sake of not wanting to disappoint mother-in-law ya know?

This chocolate mousse brownie is the definition for you. Really, positively of what is made of dreams rich and fudgy chocolate. The brownies on the bottom are solid and springy, faded and perfect. On top of that, you fall in love with a layer of chocolate cream rich mousse. This is pure heaven that I say to you.


  • 3/4 cup flour
  • 1/2 cup of cocoa powder
  • 1/2 teaspoon salt
  • 3/4 cup of butter
  • 1 1/2 cup sugar
  • 1 teaspoon of vanilla
  • 2 eggs

Layer of mousse

  • 3/4 cup mini marshmallows
  • 3/4 cup of semi-sweet chocolate chips
  • 1/4 cup of milk
  • 1 cup of heavy whipped cream

Chocolate Drizzle

  • 1/3 cup semi-sweet chocolate chips
  • 3 tablespoons of thick cream


  1. Preheat the oven to 350 degrees. Align the 9x9-inch square pan with nonstick paper and a little oil.
  2. Melt the butter over medium heat. After it has completely melted, keep stirring over medium heat for 2-3 minutes until the color changes from yellow to golden yellow. Remove from fire.
  3. In a large bowl of whisk flour, cocoa powder, salt, and sugar. Add melted butter, vanilla, and eggs and stir until smooth.
  4. Pour the brownie mixture into the pan and bake for 25-30 minutes until the inserted toothpicks come out clean. Allow cooling completely on a wire rack.
  5. While the brownies are baking, start preparing the mousse. Add marshmallows, chocolate chips, and milk to a medium saucepan and stir over medium-low heat until melted and smooth. Let the mixture cool while the brownies cool.
  6. When the brownies cool, finish the mousse layer. Add the thick cream (must be very cold directly from the refrigerator) into a large bowl and stir until a stiff peak forms. Add the mixture of cold chocolate and stir until smooth. Spread the mousse over a layer of cold brownies.
  7. For chocolate drizzle (optional) add chocolate chips and thick cream to a safe, hot bowl and microwave with half the power for 2 minutes. Stir, and return to microwave (half power) for 20 seconds on each stirring after each, as needed until the mixture is completely melted and smooth. Let it cool slightly before drizzle over the mousse layer.
  8. Chill for at least 30 minutes before cutting into bars and serve.


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