Chocolate Mousse Brownies (Print Version)

Fudgy brownies layered with silky chocolate mousse and finished with a glossy ganache for triple-chocolate indulgence.

# Ingredients:

→ Brownie Base

01 - 115g unsalted butter, melted
02 - 200g granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 40g unsweetened cocoa powder
06 - 65g all-purpose flour
07 - 1/4 tsp salt
08 - 1/4 tsp baking powder

→ Chocolate Mousse

09 - 350ml heavy whipping cream, chilled
10 - 225g semisweet chocolate, finely chopped
11 - 45ml milk
12 - 25g powdered sugar

→ Ganache Topping

13 - 115g semisweet chocolate, finely chopped
14 - 120ml heavy cream

# Steps:

01 - Preheat oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper. In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla until smooth. Sift in the cocoa powder, flour, salt, and baking powder, then gently fold into the wet ingredients until just combined. Avoid overmixing. Pour batter into prepared pan, smooth with a spatula, and bake for 20-25 minutes. A toothpick inserted should come out with a few moist crumbs. Cool completely in the pan.
02 - Heat the milk in a small saucepan until steaming (not boiling). Pour over the chopped semisweet chocolate in a heatproof bowl. Let sit for 2 minutes and stir until smooth. Let cool to room temperature. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated without deflating the mousse. Spread evenly over the cooled brownie base and refrigerate for at least 2 hours until set.
03 - Place the chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it starts to simmer. Pour over chocolate and let sit for 2-3 minutes. Stir until smooth and glossy. Pour over mousse layer, spreading evenly with an offset spatula. Refrigerate for 1 hour until firm.

# Notes:

01 - If chocolate cools too much and thickens, fold a small spoonful of whipped cream into the chocolate to loosen it before gently folding in the rest.

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