Ingredients

The following ingredients have 9 Servings
  • For the brownie:
  • 1 package Annie’s Double Chocolate Brownie Mix (18.3oz)
  • 1 stick (1/2 cup) butter, melted
  • 2 large eggs
  • 2 tablespoons water
  • For the mousse:
  • 2 packages cream cheese (8 oz each), softened
  • 2 tablespoons water, divided
  • 2 teaspoons gelatin, divided
  • ½ cup mini chocolate chips
  • 1 cup plus 3 tablespoons heavy whipping cream, divided
  • 3 tablespoons powdered sugar
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla extract
  • For the topping:
  • ¾ cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons hot fudge sauce
  • ¼ cup mini chocolate chips

Instruction

  • Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
  • In a medium-sized bowl, combine the brownie mix, melted butter, eggs and water. Stir until the batter is well combined and there are no dry ingredients left.
  • Pour the batter into the springform pan and spread evenly. Bake at 350°F for 20-24 minutes until the center is baked. To test for doneness, insert a toothpick into the center of the brownie. If the toothpick comes out clean, the brownie is done. Allow the brownie to cool completely.
  • Allow the cream cheese to soften to room temperature.
  • In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.
  • In a microwave-safe bowl, combine the mini chocolate chips and 1 tablespoon heavy whipping cream. Microwave in 30 second increments until the chocolate is melted, stirring occasionally.
  • Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside.
  • Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
  • Prepare a second batch of gelatin following the instructions above using 1 tablespoon of cold water and 1 teaspoon gelatin.
  • Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
  • Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Slowly pour the liquid gelatin into the heavy cream.
  • As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Set the whipped cream aside.
  • Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally.
  • Add the granulated sugar and beat until well combined.
  • Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally.
  • Slowly add 2 tablespoons of heavy whipping cream and then the teaspoon of vanilla extract and continue beating until combined.
  • Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.
  • Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.
  • Place the cooled brownie in the bottom of the springform pan lined with parchment paper. It’s helpful to line the sides with parchment paper or a cake collar.
  • Pour the batter over top of the cooled brownie and refrigerate for at least 4 hours.
  • Prior to serving, prepare the toppings. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
  • Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
  • As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Pipe the decorative boarder using a large open star tip.
  • Drizzle the top with hot judge sauce and sprinkle with additional mini chocolate chips.