Moonies (Chocolate Mousse Brownies)
Prep Time
5m
Bake Time
25-30m
Yields
Serves 12About this Recipe
Moonies – a dessert that’s just as much to say as it is to eat! Moonies, also known as Chocolate Mousse Brownies, are rich fudgy brownies topped with a creamy chocolate mousse. Chocolate stacked high on top of chocolate – sounds just about perfect to us!
Moonies (Chocolate Mousse Brownies)
Prep Time
5mBake Time
25-30mYields
Serves 12About this Recipe
Moonies – a dessert that’s just as much to say as it is to eat! Moonies, also known as Chocolate Mousse Brownies, are rich fudgy brownies topped with a creamy chocolate mousse. Chocolate stacked high on top of chocolate – sounds just about perfect to us!
Share This Recipe
Ingredients
Brownies
- 2 ounces unsweetened chocolate, melted
- 1/3 cup vegetable oil
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 whole eggs
- 3/4 cup all-purpose flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Mousse
- 3/4 cup mini marshmallows
- 4 ounces semi sweet chocolate chips
- 1/4 cup milk
- 1 cup heavy cream
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F degrees. Grease and flour an 8-inch baking dish. Or line with foil, and spray with non-stick spray.
- In a bowl combine melted chocolate with canola oil. Add sugar and eggs. Mix until well combined. Stir in flour, salt, and baking powder.
- Pour batter into prepared pan. Bake for 25-30 minutes, until a tester comes out mostly clean. Remove from oven and let brownies cool completely.
- To prepare chocolate mousse, heat marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from heat and cool completely.
- Once chocolate is cooled, whip heavy cream until stiff peaks form. Slowly add in cooled chocolate until well combined and stiff peaks reform.
- Spread over cooled brownies. Store in the refrigerator for 2 hours to set before serving.
Share This Recipe
Recipes for Making Memories
Tuxedo Cheesecake
Three layers of deliciousness combine for one amazing Tuxedo Cheesecake. Fudge cake, chocolate cream cheese, and mascarp...
Strawberry Sugar Cookies
Are you a sugar cookie fan? These Strawberry Sugar Cookies are perfectly chewy on the inside and crispy around the edges...
Orange Velvet Pound Cake
This Orange Velvet Pound Cake is named after its velvety smooth and buttery taste. It’s a dense, moist pound cake...
Moonies (Chocolate Mousse Brownies)
Prep Time
5mBake Time
25-30mYields
Serves 12About this Recipe
Moonies – a dessert that’s just as much to say as it is to eat! Moonies, also known as Chocolate Mousse Brownies, are rich fudgy brownies topped with a creamy chocolate mousse. Chocolate stacked high on top of chocolate – sounds just about perfect to us!
Ingredients
Brownies
- 2 ounces unsweetened chocolate, melted
- 1/3 cup vegetable oil
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 whole eggs
- 3/4 cup all-purpose flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Mousse
- 3/4 cup mini marshmallows
- 4 ounces semi sweet chocolate chips
- 1/4 cup milk
- 1 cup heavy cream
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F degrees. Grease and flour an 8-inch baking dish. Or line with foil, and spray with non-stick spray.
- In a bowl combine melted chocolate with canola oil. Add sugar and eggs. Mix until well combined. Stir in flour, salt, and baking powder.
- Pour batter into prepared pan. Bake for 25-30 minutes, until a tester comes out mostly clean. Remove from oven and let brownies cool completely.
- To prepare chocolate mousse, heat marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from heat and cool completely.
- Once chocolate is cooled, whip heavy cream until stiff peaks form. Slowly add in cooled chocolate until well combined and stiff peaks reform.
- Spread over cooled brownies. Store in the refrigerator for 2 hours to set before serving.