Ingredients
Scale
- For the Fudgy Brownie Layer:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- For the Silky Chocolate Mousse Layer:
- 12 ounces dark chocolate (60-70% cacao), finely chopped
- 2 cups heavy cream, very cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For Garnish (Optional):
- Cocoa powder for dusting
- Chocolate shavings
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, then lightly grease.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
- Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Do not overbake.
- Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial before adding the mousse layer (at least 1-2 hours).
- While the brownies cool, prepare the chocolate mousse. Melt the finely chopped dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly but remain liquid.
- In a large, chilled bowl, whip the very cold heavy cream, powdered sugar, vanilla extract, and a pinch of salt with an electric mixer on medium-high speed until soft peaks form. Be careful not to over-whip.
- Gently fold about a third of the whipped cream into the slightly cooled melted chocolate to lighten it. Then, carefully fold in the remaining whipped cream until no streaks of chocolate remain and the mousse is light and airy. Do not overmix.
- Once the brownies are completely cool, spread the chocolate mousse evenly over the top. Cover the pan loosely with plastic wrap.
- Refrigerate for at least 2 hours, or until the mousse is firmly set. For the cleanest slices, chill for 4 hours or overnight.
- Using the parchment paper overhang, lift the brownies out of the pan. Dust with cocoa powder and/or chocolate shavings before slicing into squares and serving. Enjoy your double-layered bliss!
Notes
For an extra depth of flavor, add 1 teaspoon of espresso powder to the brownie batter. Ensure your heavy cream is very cold for best whipping results. If your chocolate mousse doesn’t seem to set, you might need to chill it longer or ensure your melted chocolate wasn’t too warm when folding into the cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American Dessert
Nutrition
- Serving Size: 1 square (1/12th of recipe)
- Calories: 510
- Sugar: 48g
- Sodium: 165mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 115mg