→ For the Brownie Base:

1/2 cup (115g) unsalted butter, melted

1 cup (200g) granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

→ For the Chocolate Mousse:

1 1/2 cups (350ml) heavy whipping cream, chilled

8 oz (225g) semisweet chocolate, finely chopped

3 tbsp (45ml) milk

2 tbsp (25g) powdered sugar

→ For the Ganache Topping:

4 oz (115g) semisweet chocolate, finely chopped

1/2 cup (120ml) heavy cream

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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper.
Prepare the Brownie Batter: In a medium bowl, mix melted butter, granulated sugar, eggs, and vanilla until smooth.
Add Dry Ingredients: Sift in cocoa powder, flour, salt, and baking powder. Stir until combined and smooth.
Bake the Brownie Base: Pour the batter into the prepared pan and spread evenly. Bake for 18-20 minutes or until a toothpick comes out with moist crumbs. Cool completely.

Make the Chocolate Mousse: In a saucepan, heat milk over medium heat. Add chopped semisweet chocolate, stirring until melted and smooth. Let cool to room temperature.
Whip the Cream: In a mixing bowl, whip chilled heavy cream with powdered sugar until stiff peaks form.
Combine Mousse: Gently fold the cooled chocolate mixture into the whipped cream until smooth. Spread evenly over the cooled brownie base. Refrigerate for at least 1 hour.

Make the Ganache: In a saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour over chopped semisweet chocolate and stir until smooth. Let cool slightly before pouring over the mousse.
Top with Ganache: Pour the ganache over the mousse and spread evenly. Chill for 1-2 hours until set.

Slice and Serve: Once the ganache has set, slice the brownies into squares and serve chilled.

Storage: Store brownies in an airtight container in the refrigerator for up to 4-5 days.
Freezing: Freeze without the ganache topping for up to 2 months. Thaw in the refrigerator and add ganache before serving.
Variations: Use dark chocolate for a more intense flavor, add nuts to the brownie base, or top with fruit for a fresh contrast.