Chocolate Mousse Brownie Bars (Print Version)

# Ingredients:

→ Brownie Base

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

→ Chocolate Mousse

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

→ Ganache Topping

13 - 4 ounces (115g) semisweet chocolate, finely chopped
14 - 1/2 cup (120ml) heavy cream

# Instructions:

01 - Preheat oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper. In a mixing bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until smooth. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold dry ingredients into the wet mixture until just combined, avoiding overmixing. Spread batter evenly in the prepared pan.
02 - Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie to cool completely in the pan.
03 - Heat milk in a small saucepan until steaming but not boiling. Pour hot milk over the chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir until chocolate is melted and mixture is smooth. Allow to cool to room temperature while remaining fluid. In a separate bowl, whip chilled heavy cream with powdered sugar until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated, maintaining lightness. Spread mousse evenly over cooled brownie base. Refrigerate at least 2 hours until set.
04 - Place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it begins to simmer. Pour hot cream over the chocolate and let sit for 2–3 minutes, then stir until smooth and glossy. Pour ganache over the set mousse layer and smooth with an offset spatula. Refrigerate for at least 1 hour until the ganache is firm.
05 - Once ganache is fully set, lift the brownie from the pan using the parchment edges. Slice into 12 squares using a sharp knife, wiping the blade clean between cuts for defined layers.

# Notes:

01 - Ensure the brownie base is completely cool before adding the mousse to prevent melting.
02 - For cleaner slices, briefly chill the knife blade or run it under hot water before cutting.

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