If only all pancake stacks were actually brownies! This brownie cake has layers of chocolate mousse made from HERSHEY’S Milk Chocolate Chips. The result is a double-chocolatey dessert that’s easier to make than it looks.
Place chocolate chips and heavy cream in medium microwave-safe container. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Set aside to cool to room temperature.
Heat oven to 375° F. Line cookie sheets with parchment paper. Prepare brownie mix according to package directions. Drop batter by level tablespoons 2 inches apart onto prepared cookie sheets. Batter will flatten and spread slightly during baking.
Bake 5 to 7 minutes or until set and slightly dry. Cool slightly; move parchment paper with baked cookies to wire rack. Cool completely.
Stir whipped topping into 1/2 cup melted chocolate mixture.
Assemble individual desserts by placing one cookie on serving plate. Spread top with 1 tablespoon filling. Continue layering cookies and filling three more times ending with cookie. (You will need 5 brownie cookies for each dessert). Refrigerate until serving time.
To serve, heat remaining chocolate mixture until warm and fluid. Drizzle over towers. Garnish with additional whipped topping, if desired.
Brownie cookies can be made ahead and stored in flat layers between parchment paper until assembly.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.