Marshmallow Mousse Brownies, made from scratch with dark chocolate are moist, fudgy and incredibly delicious, with a layer of sweet marshmallow mousse goodness and a thin layer of chocolate ganache.
Once in a while I like to experiment with brownies recipes, because in my opinion, there is never too much brownies recipes, am I right? So I said let’s figure out something no one has done yet (at least I hope, because I haven’t found anything like it). Yes, there were recipes for S’mores Brownies (this would be something like that, only without graham crackers), I made them myself, but I really came across a bunch of recipes for it and it was kind of pointless for me to post that recipe at all, although I love everything S’mores related.
For this recipe, more specifically for the brownie base I took a recipe from my Pumpkin Swirl Brownies, which is really delicious recipe. And marshmallow mousse is so simple, it can’t be simpler. All you need are marshmallows and whipped cream. Melt the marshmallows in a microwave with a little cream, let cool and whisk the remaining cream into the whipped cream. Gently mix it all together and Et voilà! – after cooling you get a very simple but very tasty mousse that fits perfectly with Brownies.
Because the texture of the brownies is a bit dense, I also wanted the mousse to have that kind of texture, so the texture of that marshmallow layer is kind of a cross between mousse and pudding. Really good!
FEW TIPS AND TRICKS
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
- I use Large eggs which are around 60-65 grams. In US it would be a XL egg.
- In this recipe, you can use large or small marshmallows. I used large, because these were the only one that were all white, the packaging of small ones contains marshmallows of various colors (it would look odd, when all those colors would blend when melted).
- When you melt marshamallows with heavy cream, be sure to stir the mixture occasionally while it cools to avoid making skin on top, but be careful not to cool it too much, as the marshmallow cream will harden and you will have lumps in the mousse. Make it lukewarm, a little warmer than room temperature, yet cold enough not to melt your whipped cream.
- Store brownies in a refrigerator in a well-covered container and serve at room temperature (although both cold and room temperature are equally delicious).
More brownie recipes to try:
→If you make this brownies, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Marshmallow Mousse Brownies
- 120 grams unsalted butter 1/2 cup
- 200 grams dark chocolate 60-75% cocoa solids 7.05 oz
- 100 grams granulated sugar 1/2 cup
- 100 grams brown sugar 1/2 cup
- 3 large eggs
- 1 teaspoon vanilla extract
- 60 grams all-purpose flour 1/2 cup, 2.1 oz
- 50 grams cocoa powder 1/2 cup, 1.76 oz
- pinch of salt
For Marshmallow Mousse
- 120 grams marshmallows 4.2 oz
- 250 grams heavy cream 1 cup, divided
For Chocolate Ganache
- 50 grams heavy cream 1.76 oz
- 50 grams dark chocolate 1.76 oz, chopped
- Preheat oven to 180 °C (350°F). Line 20x20 cm (8x8 inch) baking pan with baking paper. Set aside.
- In a bowl whisk together flour, cocoa powder and salt. Set aside. Add chocolate, butter and sugars in a heatproof bowl and set over a pan of simmering water, stirring occasionally until melted and smooth, and mixture is glossy, about 4-5 minutes. We want sugars to melt a bit too.
- Allow mixture to cool slightly, then add in vanilla and eggs one at a time, whisking in between each addition.
- Fold in dry ingredients until just combined.
- Pour the brownie batter into the bottom of prepared pan and smooth into an even layer. Bake 25-30 minutes until a toothpick comes out mostly clean (there should be some moist crumbs since we want brownies to be fudgy). Allow to cool completely before spreading marshmallow mousse on top.
- In microwave safe bowl, add marshmallows and 80 grams (2.8 oz) of heavy cream. Heat at intervals of 30 seconds until marshmallows are completely melted, stiring after each 30-second interval. Leave to cool to lukewarm, stirring occasionaly to avoid making skin on top.
- Using an electric mixter beat the rest of the heavy cream until soft peaks form. Using a rubber spatula, fold in cooled marshmallow creme until fully incorporated, and mixture is smooth and lump free. Pour over cooled brownies and smooth into an even layer. Leave to harden.
- Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer, then pour it over the chocolate. Let it sit for 2-3 minutes to gently soften the chocolate, then stir until smooth. You should get a smooth runny ganache that's easily pourable. Pour over hardened mousse, spread with an offset spatula and leave to cool, for the ganache to harden.
- Slice and enjoy. Store in the refrigerator in an air-tight container, but serve at room temperature (Or you can eat it cold. They taste delicious both ways.)