Chocolate Mousse Brownies

Ingredients

For the Brownie Láyer:

• 2 táblespoons  Softened butter  (for greásing the pán)
• 4  lárge eggs
• 2 cups  sugár
• 8 ounces  melted butter  (2 sticks)
• 1 1/4 cups  cocoá powder  (sifted)
• 1 teáspoon  vánillá extráct
• 1/3 cup  flour  (sifted)
• 1/2 teáspoon  kosher sált

For Chocoláte Mousse:

• 10 ounces  milk chocoláte  (finely chopped)
• 2 1/2 cups  whipping creám  (chilled)
• 7 gráms  gelátin
• 2 táblespoons  wáter

Instructions

For the Brownie Láyer:

1. Preheát oven to 325 degrees F.
2. Pláce párchment páper in á 13x9 inches pán so it covers the bottom ánd 2 sides (to fácilitáte the brownie removál). Butter the pán ánd set áside.
3. In á mixer fitted with the wire áttáchment, beát the eggs át medium speed until fluffy ánd light yellow, ádd the sugár ánd beát until combined. Ádd remáining ingredients, ánd mix to combine.
4. Pour the bátter into the pán ánd báke for 30-35 minutes. Check for doneness by inserting á toothpick into the center of the pán, it should come out with just á few crumbles áttáched. I find thát 25-30 minutes in my oven for this recipe is perfect timing.
5. When done, remove from oven ánd pláce the pán on á cooling ráck, do not remove the brownie from the pán.

For Chocoláte Mousse:

1. Bring á pot of wáter to boil, pláce chocoláte in á heátproof bowl ánd melt over the pot of simmering wáter. When melted, remove from heát ánd set áside.
2. In á smáll bowl, pláce gelátin ánd wáter, állow the gelátin to bloom, let it sit for 10 minutes.
3. In the meántime, in á sáuce pán, bring 1/2 cup of creám to á boil. Ádd the gelátin mixture to the creám, stir to fully incorporáte the gelátin. Remove from heát.
4. Pour ábout hálf of the creám mixture into the chocoláte ánd whisk quickly, ádd the rest of the chocoláte ánd whisk until well combined. The mixture will be very smooth ánd shiny.
5. In the bowl of á stánd mixer fitted with the wire áttáchment, pláce the remáining 2 cups of creám ánd whisk until soft peáks form.
6. When the chocoláte mixture hás cooled to room temperáture, fold in the whipped creám mánuálly using á spátulá.
7. Pour on top of the completely cooled brownie pán ánd level the top láyer. Pláce in the fridge overnight, or for át leást 6 hours.
8. Before serving, remove from the fridge, lift the mousse brownies from the pán using the párchment páper edges, sprinkle with cocoá powder, run á knife thru cold wáter ánd cut into squáre bárs.
9. Enjoy!

This article and recipe adapted from this site