Layered Chocolate Mousse Brownies Delicious Treat

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, chopped
• 3 large eggs, room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• to taste whipped cream
• to taste chocolate shavings or cocoa powder

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the melted butter and sugar. Whisk until well combined and creamy.
3. Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract.
4. Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
6. For the chocolate mousse layer, place the chopped bittersweet chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir until fully melted and smooth. Set aside to cool slightly.
7. In a separate bowl, beat the heavy cream on high speed until stiff peaks form. Set aside.
8. In another bowl, whisk the eggs and sugar together until light and fluffy. Stir in the melted chocolate and vanilla extract until well combined.
9. Gently fold the whipped cream into the chocolate mixture until fully incorporated, ensuring not to deflate the cream.
10. Pour the chocolate mousse over the cooled brownie layer, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
11. Once the mousse has set, lift the brownies out of the pan using the parchment paper (if used) and cut into squares.