Ingredients
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Chocolate Mousse:
- 1 1/2 cups (350ml) heavy whipping cream, chilled
- 8 oz (225g) semisweet chocolate, finely chopped
- 3 tbsp (45ml) milk
- 2 tbsp (25g) powdered sugar
For the Ganache Topping:
- 4 oz (115g) semisweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal of the brownies.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture just until no streaks remain, taking care not to overmix which can toughen the brownies.
- Bake the Brownie Layer: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie base to cool completely in the pan.
- Make the Mousse Base: Heat the milk in a small saucepan over low heat until it is just steaming. Pour the hot milk over the chopped semisweet chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Cool this chocolate mixture to room temperature.
- Whip the Cream: In a separate bowl, beat the chilled heavy cream together with the powdered sugar until soft peaks form, creating light whipped cream.
- Fold to Combine: Stir a spoonful of whipped cream into the cooled chocolate mixture to loosen it. Then gently fold in the remaining whipped cream with care to keep the mousse light and airy, avoiding deflation of the whipped cream.
- Assemble Mousse Layer: Evenly spread the chocolate mousse over the fully cooled brownie base using a spatula. Place the pan in the refrigerator and chill for at least 2 hours or until the mousse is set.
- Make the Ganache: Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it starts to simmer. Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes. Stir gently until the ganache is smooth and glossy.
- Add Ganache Topping: Pour the ganache over the chilled mousse layer and smooth the surface with an offset spatula. Return the pan to the refrigerator for 1 hour or until the ganache has firmed up.
- Slice and Serve: Once fully set, carefully lift the dessert out of the pan using the parchment paper overhang. Use a clean, sharp knife to slice into squares, wiping the knife clean between cuts for neat pieces.
Notes
- To prevent the chocolate from seizing while making the mousse, stir a small amount of whipped cream into the melted chocolate before folding in the rest.
- Store leftover brownies covered in the refrigerator for up to 4 days to maintain freshness.
- For clean slices, run your knife under hot water before cutting and wipe dry between each cut.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
