I can never settle for just a plain brownie. Instead, my mind is always thinking of what I can swirl, drizzle, frost, or fill them with next. No matter how fancy I might get, however, the base is equally as important as any toppings or add-ins. You can't mask a bad brownie with frosting. While I used to be a die-hard proponent of chocolate-based brownies, I've been experimenting more and more with cocoa brownies. Probably because they are way easier (no double boiler nonsense or chopping chocolate). I've had mediocre results before, but these hold their own against my previous favorite. The secret, I think, is lots of butter (just say no to vegetable oil) and way more cocoa powder than you think is reasonable. Seriously, don't skimp. I buy big 2-pound bags of the stuff just so I'm never short. The chocolate mousse topping is lighter and less sweet than a buttercream; the rich chocolate flavor further deepened by the espresso powder (yet the coffee flavor is not as apparent as you

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