Chocolate Brownies with Dark Chocolate Mousse Ganache

  • Yield <p>24</p> servings


8 ounces bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter
1 cup cake flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 large eggs
1 cup packed light brown sugar
1/2 cup plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped


  1. Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking pan with cooking spray.
  2. Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
  3. In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
  4. In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
  5. Transfer the mixture to the prepared pan. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares, or the shape you want.


  1. In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 1 hour. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag.



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