Fudge Brownies with Peanut Butter Mousse
We had to beg for this recipe, affectionately known as "Mousse & Squirrel" to Hippie Chick patrons. This dessert has a cult following, with its fudge brownie base topped with a creamy peanut butter mousse, a drizzle of rich chocolate ganache, and a sprinkle of peanuts.
By Hippie Chick Bakery
- 3/4 cup flour
- 1/4 cup cocoa powder
- 3/4 cup evaporated cane sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 teaspoon baking powder
- 3/4 cup soymilk
- 2-1/2 tablespoons applesauce
- Peanut Butter Mousse (see recipe)
- Chocolate Ganache (see recipe)
- 1/4 cup chopped peanuts (garnish)
- Preheat oven to 325 degrees. Lightly oil and flour a 9-inch tart pan with removable bottom.
- In a medium bowl, mix together flour, cocoa, sugar, salt, baking soda, and baking powder. In a separate bowl, combine the soymilk and applesauce. Combine the dry ingredients with the wet and mix together.
- Pour the batter into the tart pan and bake for approximately 30 minutes. When cool, remove from pan and transfer to a cake plate.
- 1-1/2 cups peanut butter
- 4 cups non-dairy whipped topping
- Using a mixer, beat the peanut butter until soft.
- Add 1 cup of the whipped topping and beat together.
- By hand, fold the rest of the whipped topping into the peanut butter. Refrigerate.
- 3/4 cup soymilk
- 1/4 cup margarine
- 12 ounces chocolate chips
- In a heavy saucepan, bring the soymilk and margarine to a boil. Add the chocolate, and immediately remove from heat.
- Whisk constantly until the chocolate is completely melted and mixture is smooth. Set aside to cool for 1 hour.
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