Ingredients:

  • 1/2 cup unsalted butter, melted and hot
  • 3/4 cup coconut sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup Dutch-processed cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup dark chocolate chips (70%)
  • 1 cup dark chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/2 cup plain full-fat Greek yogurt
  • 2 tbsp maple syrup
  • 1/2 tsp espresso powder

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C). Line your 8x8 inch pan with parchment paper, ensuring you have that overhang for easy removal later.
  2. Bloom the Cocoa: In your largest mixing bowl, whisk together the hot melted butter and the Dutch processed cocoa powder. Note: You’ll see the mixture turn dark and fragrant as the heat releases the oils in the cocoa.
  3. Sweeten the Base: Stir the coconut sugar into the butter cocoa mixture until well combined. It might look a bit grainy at this stage, but that's normal.
  4. Emulsify the Batter: Add the eggs one at a time, whisking vigorously after each addition. Pour in the vanilla. Whisk for about 2 minutes until the batter looks glossy and pulls away from the sides.
  5. Fold the Dry: Gently fold in the all purpose flour and sea salt using a spatula. Once nearly combined, stir in the chocolate chips. Stop as soon as the white streaks of flour disappear to avoid overworking the gluten.
  6. Bake the Foundation: Spread the batter into your pan. Bake for 22-25 minutes. It’s done when a toothpick comes out with a few moist crumbs. Transfer to the fridge to flash chill for 30 minutes.
  7. Create the Ganache: While the base chills, melt 1 cup of chopped chocolate with 1/4 cup of heavy cream in your double boiler. Stir in the espresso powder. Remove from heat once silky and smooth.
  8. Whip the Peaks: In a separate cold bowl, whip the remaining 1/4 cup of heavy cream with maple syrup. Beat until stiff peaks form (the cream should stand up straight when you lift the whisk).
  9. Fold the Mousse: Gently fold the Greek yogurt into the whipped cream, then fold in the cooled (but still liquid) chocolate ganache. Move slowly to keep the air in the mixture.
  10. Final Set: Spread the mousse over the chilled brownie. Smooth the top with a spatula and refrigerate for at least 4 hours. This is where the magic happens and the layers bond. While this mousse is setting, you might find yourself with extra dark chocolate. If so, you could always experiment with making [Dark Chocolate Truffles](https://tastedessert.com/recipes/easy-dark-chocolate-truffles/) to garnish the top of your brownies for an even more over the-top presentation.