Ingredients
Equipment
Method
Bake the Fudgy Brownies
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang.
- In a saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar. Whisk in eggs and vanilla extract until smooth.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely.
Prepare the Chocolate Mousse
- Melt 1 cup of semi-sweet chocolate chips in the microwave until smooth. Set aside to cool slightly.
- In a large bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
- Gently fold about one-third of the whipped cream into the melted chocolate, then fold the lightened chocolate mixture back into the remaining whipped cream until no streaks remain.
Assemble and Finish
- Spread the chocolate mousse evenly over the completely cooled brownie base. Refrigerate for at least 4 hours, or until the mousse is firm.
- For the ganache, place 1/2 cup of chocolate chips in a heatproof bowl. Heat 1/2 cup of heavy cream until simmering, then pour over the chocolate chips. Let sit for 5 minutes, then whisk until smooth.
- Let the ganache cool for 10-15 minutes, then pour over the chilled mousse layer. Refrigerate for another 30 minutes to set the ganache before slicing and serving.
Notes
Tip 1: Ensure brownies are completely cool before adding the mousse to prevent it from melting.
Tip 2: For clean cuts, use a hot, sharp knife wiped clean between each slice.
Tip 3: Using high-quality chocolate will significantly improve the overall flavor of the dessert.
Tip 2: For clean cuts, use a hot, sharp knife wiped clean between each slice.
Tip 3: Using high-quality chocolate will significantly improve the overall flavor of the dessert.