Description

A luscious layered dessert combining fudgy brownies, silky chocolate mousse, and a glossy ganache topping. Rich in texture and deep in chocolate flavor, perfect for an indulgent treat.

Ingredients

½ cup (115 g) unsalted butter, melted

1 cup (200 g) granulated sugar

2 large eggs

1 tsp vanilla extract

⅓ cup (40 g) unsweetened cocoa powder

½ cup (65 g) all-purpose flour

¼ tsp salt

¼ tsp baking powder

1½ cups (350 ml) heavy whipping cream, chilled

8 oz (225 g) semisweet chocolate, finely chopped

3 tbsp (45 ml) milk

2 tbsp (25 g) powdered sugar

4 oz (115 g) semisweet chocolate, finely chopped

½ cup (120 ml) heavy cream

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Instructions

Preheat the oven to 350 °F (175 °C) and line an 8×8-inch (20×20 cm) pan with parchment paper.
In a bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
Sift in cocoa powder, flour, salt, and baking powder and gently fold until just combined.
Pour the batter into the pan, smooth it out, and bake for 20–25 minutes. A toothpick should come out with a few moist crumbs. Let it cool completely in the pan.
For the mousse, heat the milk until just steaming and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and let it cool to room temperature.
In another bowl, whip the heavy cream with powdered sugar until soft peaks form.
Gently fold the cooled chocolate mixture into the whipped cream, being careful not to deflate it.
Spread the mousse over the cooled brownie layer and refrigerate for at least 2 hours, until set.
For the ganache, place the chopped chocolate in a bowl, simmer the heavy cream, and pour it over the chocolate. Wait 2–3 minutes, then stir until glossy.
Pour the ganache over the mousse and spread it evenly. Refrigerate for another hour until the ganache is firm.

Notes

For best texture, let the brownies come to room temperature for 15–20 minutes before serving.
Store in the refrigerator for up to 4 days.
To freeze, wrap individual squares in airtight packaging and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
Powdered sugar can be substituted with 2 tbsp of fine granulated sugar, though the texture may be slightly grainier.
For a dairy-free version, use coconut cream and dairy-free chocolate for the mousse and ganache.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: Approx. 350
Sugar: Approx. 30g
Sodium: Approx. 100mg
Fat: Approx. 22g
Saturated Fat: Approx. 12g
Unsaturated Fat: Approx. 9g
Trans Fat: Approx. 0g
Carbohydrates: Approx. 35g
Fiber: Approx. 3g
Protein: Approx. 5g
Cholesterol: Approx. 55mg