You are here: Home » Recipes » Chocolate Brownies with Dark Chocolate Mousse Ganache Chocolate Brownies with Dark Chocolate Mousse Ganache Recipe by Daniela Cirillo Yield <p>24</p> servings PrintEmail Ingredients 8 ounces bittersweet chocolate, coarsely chopped2 tablespoons unsalted butter1 cup cake flour1/4 cup unsweetened cocoa powder1/4 teaspoon salt1/4 teaspoon baking soda4 large eggs1 cup packed light brown sugar1/2 cup plain yogurt1/4 cup canola oil2 teaspoons vanilla extract1 1/2 cups heavy cream2 tablespoons unsalted butter18 ounces semisweet chocolate, chopped Instructions Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking pan with cooking spray. Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally. In a medium bowl, whisk together the flour, cocoa, salt, and baking soda. 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. 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. Ganache: 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.