Description
Rich fudgy brownies topped with a light, silky chocolate mousse and finished with a glossy chocolate ganache. This layered dessert is perfect for holidays, celebrations, or any time you want an indulgent chocolate treat.
Ingredients
- 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
- 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
- 4 oz (115g) semisweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
Instructions
1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth.
3. Sift in the cocoa powder, flour, salt, and baking powder and gently fold until just combined without overmixing.
4. Pour the batter into the prepared pan and bake for 20–25 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.
5. Heat the milk in a small saucepan until just steaming, then pour over the chopped chocolate in a bowl. Let sit for 2 minutes and stir until smooth. Cool to room temperature.
6. In another bowl beat the chilled heavy cream with powdered sugar until soft peaks form.
7. Stir a spoonful of whipped cream into the cooled chocolate mixture to loosen it, then gently fold in the remaining whipped cream until airy and smooth.
8. Spread the chocolate mousse evenly over the cooled brownie layer and refrigerate for at least 2 hours until set.
9. Place chopped chocolate in a heatproof bowl. Heat the cream until simmering and pour over the chocolate. Let sit 2–3 minutes, then stir until smooth to form ganache.
10. Pour the ganache over the chilled mousse layer and smooth the top. Refrigerate for about 1 hour until firm.
11. Lift the brownies from the pan using the parchment overhang, slice into squares with a clean knife, and serve.
Notes
If the melted chocolate cools too much before folding, it may stiffen. Stir in a small amount of whipped cream first to loosen it before folding the rest.
For neat slices, run a knife under hot water and wipe dry between cuts.
Store leftovers covered in the refrigerator for up to 4 days.
You can dust the top with cocoa powder or add chocolate shavings for garnish.