I tend to find that I like brownies a lot more when there is frosting involved. Ok, let’s be honest, what doesn’t taste better with frosting?
I whipped up these brownies using a high quality dark chocolate which really made them stand out from the usual every day brownie. Not to mention the frosting. I did mention frosting right?
Scrap that, there isn’t frosting. There is mousse. Which is BETTER than frosting. It’s light, fluffy and so dang good. Is it sad that I didn’t use all the mousse on the brownies because I wanted to eat some of it, like a full portion size quantity of it? Don’t judge.
If you like dark chocolate brownies, topped with creamy fluffy mousse then drizzled in dark chocolate, then you are going to love these brownies.
- 8 ounces of semi sweet chocolate, divided (I used Lindt 70% coco bars)
- 1/2 cup sugar
- 1/4 cup flour
- 14 ounce can of sweetened condensed milk, divided
- 4 eggs
- 3.9 ounce instant chocolate pudding mix (dry)
- 1 1/2 cups cool whip, thawed
- Preheat oven to 325 degrees F.
- Melt 6 ounces of chocolate according to package directions.
- Beat in sugar, flour, 1/4 cup of sweetened condensed milk, and 4 eggs.
- Pour into a greased 9x9 baking dish and bake for 25 minutes.
- Cool completely.
- In a separate bowl combine remaining sweetened condensed milk & dry pudding mix until combined and no lumps.
- Fold in cool whip.
- Spread over cooled brownies.
- Melt remaining chocolate and drizzle on top.
- Refrigerate until ready to serve.
Recipe adapted from Mostly Homemade