Ingredients:

  • 115g Unsalted butter, melted
  • 200g Coconut sugar or light brown sugar
  • 2 Large eggs, room temperature
  • 1 tsp Vanilla bean paste
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1/2 cup (65g) All-purpose flour
  • 1/2 tsp Sea salt
  • 1 tsp Instant espresso powder
  • 1 cup (170g) 70% Dark chocolate chips or chopped bar
  • 1 cup (240g) Heavy whipping cream, divided
  • 1/2 cup (120g) Plain Greek yogurt (full fat), room temperature
  • 2 tbsp Maple syrup
  • 1/4 tsp Sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk the melted butter and coconut sugar vigorously for 2 minutes. Add eggs and vanilla bean paste, beating until the mixture is pale and voluminous.
  3. Sift in the cocoa powder, flour, 1/2 tsp sea salt, and espresso powder. Fold gently with a silicone spatula until just combined. Pour into the prepared pan.
  4. Bake for 22–25 minutes until the center has a slight wobble and a thin crust has formed. Cool completely in the pan before adding the mousse layer.
  5. Prepare the chocolate ganache base: Melt the dark chocolate with 1/4 cup of the heavy cream and the maple syrup using a double boiler or microwave in 20-second bursts.
  6. Once the chocolate is smooth, whisk in the room-temperature Greek yogurt and 1/4 tsp sea salt until the mixture is glossy and mahogany-colored. This forms the chocolate mousse. Let it cool slightly.
  7. In a separate bowl, whip the remaining 3/4 cup heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate-yogurt mixture until fully incorporated to create the mousse.
  8. Spread the chocolate mousse evenly over the cooled brownie base in the pan. Chill the brownies in the refrigerator for at least 2 hours, or until the mousse is set.