Bittersweet Chocolate Mousse Brownies

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with aluminum foil, leaving an overhang on two opposite sides. Lightly butter the bottom and sides of the foil-lined pan. (5 minutes)

Recipe View Cut butter into pieces and melt in a saucepan over low heat. Remove from heat and add the unsweetened chocolate. Let stand for 1 minute, then stir until smooth. Let cool for 10 minutes. (15 minutes)

Recipe View Whisk in 1/2 cup white sugar, 1 egg, and vanilla extract. Using a wooden spoon, gently stir in flour, baking soda, and salt until just combined. Spread the batter evenly into the prepared pan. (5 minutes)

Recipe View Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with a moist crumb. Do not overbake. Cool completely on a wire rack. (25 minutes)

Recipe View To Make Mousse: Melt the bittersweet chocolate with the hot coffee in a double boiler over simmering water, stirring often until smooth. Remove from heat and whisk in the 3 egg yolks, one at a time. (10 minutes)

Recipe View In a chilled medium bowl, beat 3/4 cup heavy cream until soft peaks form. In another chilled medium bowl, beat 3 egg whites until soft peaks form. (10 minutes)

Recipe View Stir 1/4 of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites. Carefully fold in the whipped cream. (5 minutes)

Recipe View Spread the chocolate mousse evenly over the cooled brownie in the pan. Refrigerate for at least 2 hours to allow the mousse to set. (120 minutes)

Recipe View To Make Topping: In a chilled medium bowl, beat 1/3 cup heavy cream and confectioners' sugar until soft peaks form. (5 minutes)

Recipe View Remove the brownie from the baking pan by grasping the overhanging foil. Cut into squares and transfer to a serving dish. Top each brownie with a dollop of whipped cream and garnish with a chocolate-covered espresso bean, if desired. Store in the refrigerator. (5 minutes)