Chocolate Mousse Brownies

For the Brownie Layer:

1. Preheat oven to 325 degrees F.
2. Place parchment paper in a 13x9-inch pan so it covers the bottom and two sides (to facilitate the brownie removal). Butter the pan and set aside.
3. In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow. Add the sugar and beat until combined. Add remaining ingredients and mix to combine.
4. Pour the batter into the pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the pan. It should come out with just a few crumbles attached. 25-30 minutes in my oven for this recipe is perfect timing.
5. When done, remove the brownie from the oven and place it on a cooling rack; do not remove it from the pan.

For Chocolate Mousse:

1. Bring a pot of water to boil. Place chocolate in a heatproof bowl and melt over the simmering water. When melted, remove from heat and set aside.
2. Place gelatin and water in a small bowl. Allow the gelatin to bloom, then let it sit for 10 minutes.
3. In the meantime, bring 1/2 cup of cream to a boil in a saucepan. Add the gelatin mixture to the cream and stir to incorporate the gelatin fully. Remove from heat.
4. Pour about half of the cream mixture into the chocolate and whisk quickly. Add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.
5. Place the remaining 2 cups of cream in the bowl of a stand mixer fitted with the wire attachment and whisk until soft peaks form.
6. When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
7. Pour on top of the completely cooled brownie pan and level the top layer. Place in the fridge overnight or for at least 6 hours.
8. Before serving, remove the mousse brownies from the fridge, lift them from the pan using the parchment paper edges, sprinkle with cocoa powder, run a knife through cold water, and cut into square bars.