For the Brownie Bottom

• ½ C (1 Stick) Unsalted Butter, melted

• ½ C (110 g) Granulated Sugar

• ½ C (110 g) Light Brown Sugar

• 2 Lg Eggs, at room temperature

• 2 tsp Pure Vanilla Extract

• ½ C (80 g) All Purpose Flour

• ½ C (80 g) Dutch Processed Cocoa Powder

• 1 tsp Espresso Powder

• 1 tsp Salt

• ½ C (125 g) Semi Sweet Chocolate Chips

 

For the Chocolate Mousse

• 14 oz Can Eagle Brand® Sweetened Condensed Milk

• 1 ½ C (300 g) 60-70% Dark Chocolate Chips

• 2 C (485 g) Heavy Cream

• Black Sprinkles