Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a saucepan over low heat, melt the butter. Stir in the sugar, eggs, and vanilla until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the brownie batter into the prepared pan and bake for 25 to 30 minutes until a toothpick comes out clean. Allow to cool completely.
Mousse Preparation
- Whip the heavy cream with powdered sugar until soft peaks form.
- Melt the chocolate chips and let them cool slightly before gently folding them into the whipped cream.
- Spread the mousse evenly over the cooled brownies.
Chilling and Ganache
- Refrigerate the brownies for at least 2 hours to set the mousse layer.
- For the ganache, melt additional chocolate with a splash of cream, then pour it over the mousse layer and allow it to set completely before serving.
Nutrition
Notes
Serve chilled, garnished with cocoa powder, whipped cream, fresh berries, or chocolate sauce. Pair with vanilla ice cream or coffee. Store leftovers in an airtight container in the refrigerator for up to 5 days.