The number 1 searched recipe on this site on any given day, regardless of season, is single handedly Carrabba’s copycat Mama Mandola’s chicken soup. Hands down. I’m predicting this recipe may very well give the soup a run for it’s money, if not surpass it altogether. Plus, when I tell you, just how easy it is to make and how much it tastes just like when enjoying at the restaurant, you may find yourself doing the ultimate happy dance.

Ingredients:

1 box Ghirardelli’s Dark Chocolate brownie mix, made per package instructions (you’ll need an egg, 1/2 cup vegetable, & 1/4 cup water)

1 1.5oz box Jell-O sugar free chocolate pudding, made per package instructions but instead of using 3 cups fat free milk, use 2 cups heavy cream & 1 cup milk

2-3 cups homemade whipped cream (place a pint of whipping cream in a bowl & beat on high until stiff peaks form then add 2 – 3 heaping tablespoons of powdered sugar to get desired sweetness)

Ganache for drizzle

Preparation:

Preheat oven to 325 degrees. Line a square 8×8 baking pan with parchment paper, coat the parchment paper with nonstick spray; set aside.

Make the brownie mix, per the package instructions & once oven ready, bake for 42 minutes; careful not to over bake.

While the brownies are baking, make the pudding (using heavy whipping cream & milk will create a mousse filling) & once whipped, keep in the refrigerator.

Also, while the brownies are baking, make the whipped cream & store in the refrigerator until needed.

Once the brownies are done baking, transfer to a cooling rack & allow to cool completely. Once cooled, remove the brownies & slice in the middle, creating a bottom & top layer. Place the bottom layer (sans parchment paper) back in the 8×8 pan. Evenly distribute half of the mousse mixture & then top with half of whipped cream. Add the remaining half of the brownie, & repeat layering process first with the mousse mixture, & then the whipped cream.

Drizzle with ganache.

Return to refrigerator & allow to sit for 1-2 hours before serving.

Enjoy!

Notes: a little of this dessert goes a long way.

If you don’t want to have discernible chocolate chips in the brownies, before making the brownie batter, sift the dry ingredients to remove the chocolate chips.