Mousse Brownie Layers (Print Version)
# Ingredients:
→ Base Layer
01 -
65g all-purpose flour
02 -
1/4 tsp salt
03 -
2 large eggs
04 -
115g unsalted butter, melted
05 -
200g granulated sugar
06 -
40g unsweetened cocoa powder
07 -
1 tsp vanilla extract
08 -
1/4 tsp baking powder
→ Mousse Filling
09 -
25g powdered sugar
10 -
350ml chilled heavy whipping cream
11 -
45ml milk
12 -
225g semisweet chocolate, finely chopped
→ Top Layer Ganache
13 -
120ml heavy cream
14 -
115g semisweet chocolate, finely chopped
# Instructions:
01 -
Set your oven to 175°C (350°F) and get an 8×8-inch (20×20 cm) pan ready with parchment paper. Blend the melted butter, eggs, sugar, and vanilla in a bowl until it’s smooth. Sift the dry ingredients—flour, cocoa powder, baking powder, and salt—into the wet mix. Gently combine without mixing too much. Spread this batter evenly into the prepared pan and bake for around 20-25 minutes. When a toothpick barely comes out clean, you’re good to go. Let it cool fully in the pan.
02 -
Warm the milk in a small pot just until it steams (don’t let it boil). Pour over the finely chopped semisweet chocolate in a heatproof bowl and let it rest for 2 minutes. Stir until the chocolate becomes velvety smooth. Cool until room temperature. Whip chilled cream with powdered sugar into soft peaks in a new bowl. Gently fold the cooled chocolate into the whipped cream till blended but still fluffy. Evenly spread this mousse over the brownie layer and chill in the fridge for no less than 2 hours.
03 -
Put the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small pot until it’s just about to simmer, then pour it over the chocolate. Rest it for about 2 minutes, then mix until it’s glossy and smooth. Pour this glossy layer on top of the mousse and spread it out with an offset spatula. Chill in the fridge for an hour or so, until it firms up.
# Notes:
01 -
If the chocolate thickens too much as it cools, carefully loosen it by mixing in a small dollop of whipped cream before folding in the rest.