Chocolate Brownie Potluck Squares for 24 Servings

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 13x9-inch metal pan with parchment paper, leaving an inch of overhang on the sides. Note: This creates a sling for easy removal later.
2. Whisk the hot melted butter and cocoa powder together in a large bowl until the mixture is smooth and the cocoa smells toasted.
3. Add the granulated sugar to the chocolate mixture and whisk until fully incorporated and slightly grainy.
4. Incorporate the eggs one at a time, whisking vigorously after each addition for a total of 3 minutes until the batter is thick, glossy, and pale. Note: This step is what creates the shiny top.
5. Gently fold in the all purpose flour and sea salt with a spatula until no white streaks remain.
6. Pour the batter into the pan and bake for 25–30 minutes until a toothpick comes out with moist crumbs but no wet batter.
7. Cool the brownie base completely in the pan on a wire rack. Note: Adding mousse to a warm brownie will cause it to melt and separate.
8. Beat the softened cream cheese and powdered sugar until the mixture is silky and free of lumps.
9. In a separate chilled bowl, whip 1.5 cups of heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until no streaks remain.
10. Spread the mousse evenly over the cooled brownie base, then chill for 30 minutes while you prepare the topping.
11. Heat 0.5 cup of heavy cream to a simmer and pour it over the chocolate chips. Let it sit for 5 minutes, then stir until the ganache is dark, glossy, and smooth.
12. Pour the ganache over the mousse, sprinkle with flaky salt, and chill for at least 4 hours until the layers are firm and set.