Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/3 cup (35g) Dutch-process cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 cups (360ml) heavy whipping cream, divided
  • 1 cup (170g) semi-sweet chocolate chips (60% cacao)
  • 2 tbsp (15g) powdered sugar
  • 1/2 tsp espresso powder
  • 1/2 cup (85g) dark chocolate, finely chopped
  • 1/4 cup (60ml) heavy cream
  • 1/4 tsp flaky sea salt

Instructions:

  1. Preheat oven to 350°F (180°C) and line an 8x8 inch pan with parchment paper.
  2. Whisk the melted butter and granulated sugar in a large bowl until the mixture looks grainy and pale. Add the room temperature eggs and vanilla, beating vigorously.
  3. Gently fold in the cocoa powder, flour, and salt until no streaks remain. Spread batter into the prepared pan and bake for 25 minutes until set at the edges but slightly wobbly in the center. Let the brownie base cool completely in the pan.
  4. Melt your 1 cup of chocolate chips. Once melted, stir in the espresso powder and let it cool to lukewarm.
  5. Whip 1 1/4 cups of the heavy cream with the powdered sugar until stiff peaks form. Gently fold the cooled melted chocolate into the whipped cream until no streaks remain.
  6. Spread the mousse evenly over the cooled brownie base. Chill in the refrigerator for at least 4 hours to set.
  7. Prepare the ganache by heating 1/4 cup heavy cream and pouring over chopped dark chocolate. Let sit for 2 minutes, stir until glossy, and pour over the set mousse layer. Top with flaky sea salt before serving.