Effortless Mousse Chocolate Brownies (Print Version)

# Ingredients:

→ Brownie Layer

01 - 1 cup (200g) granulated sugar
02 - 1/2 cup (115g) melted unsalted butter
03 - 2 large eggs
04 - 1/2 cup (65g) plain flour
05 - 1/3 cup (40g) unsweetened cocoa powder
06 - 1 teaspoon pure vanilla extract
07 - 1/4 teaspoon baking powder
08 - 1/4 teaspoon fine salt

→ Mousse Filling

09 - 8 oz (225g) semi-sweet chocolate, chopped finely
10 - 1 1/2 cups (350ml) chilled heavy cream
11 - 2 tablespoons (25g) powdered sugar
12 - 3 tablespoons (45ml) milk

→ Ganache Coat

13 - 4 oz (115g) semi-sweet chocolate, chopped
14 - 1/2 cup (120ml) heavy cream

# Instructions:

01 - Turn the oven to 350°F (175°C). Line a square 8×8-inch pan with parchment, letting some of the edges stick out for lifting later.
02 - Stir melted butter and sugar in a big bowl until smooth. Crack the eggs in one at a time, mixing each completely before adding the vanilla. By now, the batter should look nice and shiny.
03 - Sift your cocoa powder, flour, salt, and baking powder into the wet mix. Gently stir with a spatula until all the dry bits disappear. Try not to mix too hard—that keeps the brownie texture soft.
04 - Pour the batter evenly into the pan. Bake for about 20-25 mins. Check it’s done if a toothpick comes up mostly clean with a few damp crumbs on it. Let it cool completely in the pan; this step is super important before moving on.
05 - Heat milk in a small pot until it’s steaming but not boiling. Pour it over chopped chocolate sitting in a heatproof bowl and leave it for 2 minutes. Once it looks melted, gently stir until smooth, letting it cool until it’s still pourable but not warm anymore.
06 - Using a cold mixing bowl, beat the chilled heavy cream and powdered sugar until soft peaks form. When you lift the whisk or beaters, the cream should slightly droop at the tips.
07 - Lighten the chocolate by folding in a big dollop of whipped cream first. After that, carefully fold what’s left into the chocolate using a gentle over-and-under motion. Keep the mousse airy—don’t overmix.
08 - Using a spoon or spatula, layer the chocolate mousse evenly onto the cooled brownies. Smooth the surface neatly. Chill it in the fridge for at least two hours or until firm.
09 - Set the chocolate pieces in a bowl. Heat the cream in a pot until small bubbles pop up around the edges. Pour it over the chocolate and don’t touch it for 2-3 minutes. Stir slowly until it turns glossy and creamy.
10 - Gently pour the warm ganache over the mousse layer. Tilt the pan lightly to help it spread evenly. Pop it back in the fridge for at least one hour until set.
11 - Lift the whole thing out of the pan by grabbing the parchment paper edges. Use a knife warmed in hot water to slice neat squares. Wipe the blade clean between cuts.

# Notes:

01 - Store leftovers in a sealed container in the fridge for up to four days.
02 - Bring them to room temp for about 15 minutes before eating to enjoy the best texture.
03 - The layered effect looks fancy, so it’s great for special gatherings.

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