The flavors of chocolate and pumpkin taste delicious together. And, we love the Halloween vibe of our dark Chocolate Brownie cups filled with Pumpkin Mousse and topped with a cute little Williams Sonoma marshmallow pumpkin.
You will need a brownie bowl pan and mini pumpkin marshmallows to make this dessert. Both are available at Williams Sonoma. If your brownie pan didn’t come with a recipe, here is a simple one below.
Basic Brownie Bowl Recipe
Makes 6 bowls using special equipment – 6-well pan, Brownie Ice Cream Bowl
Softened butter for brownie pan
2/3 cup Dutch processed cocoa
1 1/2 cups granulated sugar
1/2 cup confectioners’ sugar
3/4 teaspoon salt
1 cup flour
1 tablespoon expresso powder
1/2 cup grape seed oil
2 tablespoons water
3 large eggs
Preheat the oven to 350°F. Lightly grease the wells of a brownie bowl pan using softened butter.
In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder.
Mix well the oil, and eggs, add to the dry ingredients mixing until combined. Scoop 2/3 cup of the mixture into each of the wells of the pan. Tap the pan on the counter to remove excess air.
Bake the brownie bowls for 25 to 30 minutes, testing for doneness. Remove the brownies from the oven, cool them in the pan for 5 minutes, then turn them out of the pan on a rack to cool for 1 hour. Store on the counter, covered, until ready to finish.
½ cup sugar
7-½ ounces (½ can) canned pumpkin
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1½ cups heavy cream
Pinch of salt
1 teaspoon vanilla extract
6 marshmallow pumpkins
In a medium saucepan, combine the sugar, pumpkin and spices. Stir continuously with wooden spoon over medium-low heat for about 5 minutes, just until the sugar melts.
Transfer to a bowl and set the bowl over ice to cool.
Using an electric mixer, whip the cream with the salt and vanilla until soft peaks form.
Very gently stir into the cooled pumpkin mixture, mixing until the white streaks just disappear. Place the mousse in a large piping bag fitted with an open tip. Fill the brownie wells with the mousse and chill until set. Just before serving, top each mousse filled brownie with a marshmallow pumpkin.