Triple Layer Chocolate Brownies (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 oz (225g) semisweet chocolate, finely chopped
11 - 3 tablespoons (45ml) milk
12 - 2 tablespoons (25g) powdered sugar

→ Ganache Topping

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

# Instructions:

01 - Heat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
02 - In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. The mixture should look glossy and smooth.
03 - Sift the cocoa powder, flour, salt, and baking powder directly into your wet ingredients. Using a rubber spatula, fold everything together with gentle strokes just until no dry streaks remain. Try not to overmix - this keeps your brownies tender!
04 - Spread the batter evenly in your prepared pan and bake for 20-25 minutes. You'll know it's done when a toothpick comes out with just a few moist crumbs attached. Set aside and let it cool completely in the pan - this is crucial before adding the mousse layer.
05 - Warm the milk in a small saucepan until it's steaming but not boiling. Pour it over your chopped chocolate in a heat-safe bowl and let it sit undisturbed for 2 minutes. Then stir gently until smooth and velvety. Allow this mixture to cool to room temperature - it should still be fluid but not warm to the touch.
06 - In a large, chilled bowl, whip the cold heavy cream with powdered sugar until soft peaks form. The cream should hold its shape but still have a slight droop at the peaks when you lift the beaters.
07 - To prevent the chocolate from seizing, start by folding a large spoonful of whipped cream into the cooled chocolate to lighten it. Then carefully fold the chocolate mixture into the remaining whipped cream using a gentle over-and-under motion until fully incorporated. Your goal is to maintain as much air as possible in the mousse.
08 - Spread the chocolate mousse evenly over the cooled brownie base. Smooth the top with an offset spatula or the back of a spoon. Refrigerate for at least 2 hours until the mousse is firmly set.
09 - Place the chopped chocolate for the ganache in a heat-safe bowl. Heat the heavy cream in a small saucepan until small bubbles form around the edges, then pour it over the chocolate. Let it sit untouched for 2-3 minutes, then stir gently until the mixture becomes smooth and glossy.
10 - While still warm and pourable, spread the ganache over the set mousse layer. Tilt the pan gently to help it cover the surface evenly. Return to the refrigerator for at least 1 hour, or until the ganache has firmed up.
11 - For clean cuts, dip a sharp knife in hot water and wipe dry between slices. Lift the entire dessert out using the parchment paper overhang and cut into squares on a cutting board.

# Notes:

01 - These brownie squares can be stored in an airtight container in the refrigerator for up to 4 days.
02 - For the best texture, let them sit at room temperature for about 15 minutes before serving.
03 - The layers create a striking presentation, making this perfect for special occasions.

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