- 1 batch of your favorite brownie batter
- 6 tablespoons butter, softened
- ½ cup sugar
- 3 ounces unsweetened chocolate, melted and cooled
- ½ cup eggs (for me that was about 1½ eggs)
- whipped cream
- chocolate shavings
- Prepare the brownie batter. Pour the batter into tart pans, making just a thin layer (about 1 inch) of batter. Bake for about 10-15 minutes, depending on how gooey you want the crust. When completely cool, if they puffed up a little bit you can press them down with your hands to make more room for the filling.
- Cream the butter and sugar until fluffy. Add the melted and cooled chocolate. The mixture will look kind of grainy – that’s ok.
- With your mixer on low, incorporate the eggs. As soon as they’re just incorporated, start gradually turning your mixer to a faster setting, scraping the sides as you go. Beating it faster will fluff the whole thing up and it will become a wonderful, fluffy chocolate mousse.
- Pour the mousse over the brownies and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings.
If you do want to make a full pie, I’d recommend making either 1.5x or 2x the amount of filling. It depends on how much filling you want, but I think it’s better to have a little extra than not enough! You’ll also need to make the crust about 1-2 inches thick (so you might not need all the brownie batter, depending on how much you make) and bake it a little longer (30 minutes).