Ingredients
Scale
For the Brownie Layer:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp salt
For the Chocolate Mousse:
- 1 1/2 cups semi-sweet or dark chocolate (chopped)
- 1 1/2 cups heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- 1. Prepare the Brownie Layer:
Preheat oven to 175°C (350°F). Grease and line a 9×9 inch pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, beat eggs and sugar until pale and fluffy.
Add melted butter and vanilla to the egg mixture and stir.
Fold in the dry ingredients until just combined.
Spread batter evenly in the pan and bake for 20–22 minutes.
Let brownies cool completely in the pan. - 2. Prepare the Chocolate Mousse:
Melt the chopped chocolate using a double boiler or microwave in short bursts. Let it cool slightly.
In a separate bowl, whip cold cream with powdered sugar and vanilla until soft peaks form.
Fold one-third of the whipped cream into the melted chocolate.
Gently fold in the remaining whipped cream until smooth and airy. - 3. Assemble and Chill:
Once the brownies are cool, spread the mousse over the top evenly.
Cover and refrigerate for at least 2 hours or overnight.
Cut into clean squares using a sharp knife. Wipe the knife between slices for best results.
Notes
Let the brownie layer cool fully before topping with mousse.
Use high-quality chocolate for the richest flavor.
For cleaner slicing, chill the dessert thoroughly before serving.
Add optional toppings like chocolate shavings or chopped nuts if desired.
- Prep Time: 25
- Cook Time: 22