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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 56 |
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THEE best chocolate indulgence! The mousse topping gets fudgy as it cooks with the brownie...YUM. Taken from a Gold Medal Flour cook booklet. Ingredients:
1/2 cup butter |
12 ounces dark chocolate, chopped (or dark choc chips) |
1 2/3 cups sugar |
1 1/4 cups flour |
1 teaspoon vanilla |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3 eggs |
1 cup walnuts, chopped (optional) |
3/4 cup cream |
6 ounces dark chocolate, chopped (or chips) |
3 eggs |
1/3 cup sugar |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350F (180C). Grease a 13 x 9 inch pan and line with cooking paper (to makeit easier to get out.
2. Heat butter and choc pieces in microwave on MED for 2 minutes. Stir. Repeat until chocolate is almost completely melted. A few lumps are better than burning it.
3. Stir in remaining ingredients except Mousse Topping.
4. Spread in the pan.
5. Prepare Mousse Topping and pour evenly over batter.
6. Bake 45 minutes.
7. Cool 2 hours or overnight before cutting into small squares - it's worth the wait!
8. Mousse Topping: Put cream and chocolate in microwave on MED for 1 minute then stir. Do this until chocolate is melted. Set aside to cool slightly. Beat eggs, sugar and salt until foamy and pale coloured, about 5 minutes; stir into chocolate mixture.
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