• 6 ounces semisweet chocolate
  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup flour
  • 2 cartons heavy cream
  • 14 ounces semisweet chocolate, melted
  • Chocolate sauce


  1. Melt the chocolate and butter together over a bain-marie.
  2. Transfer to a large mixing bowl. Add sugar, eggs and flour, mixing well after each addition.
  3. Line a round cake pan with buttered parchment paper, and pour in the brownie dough.
  4. Bake at 350 degrees for 30 minutes.
  5. Allow to cool.
  6. In another mixing bowl, add the cream and the melted semisweet chocolate, and use a mixer to combine.
  7. Pour the mousse over the brownie, and place in the fridge for 1 hour or until firm.
  8. Pour chocolate sauce on top and return to the fridge for another hour until sauce is hardened.
  9. Slice and serve.