Chocolate Mousse Brownies combine rich, fudgy brownie layers with smooth, creamy chocolate mousse for an indulgent, multi-textured dessert.

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Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla extract until smooth.
Add cocoa powder, flour, salt, and baking powder. Mix until just combined.
Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool brownies completely in the pan.
For mousse: melt chocolate chips and let cool slightly. Whip heavy cream with powdered sugar until soft peaks form.
If using gelatin, dissolve in water and warm until clear. Let cool slightly and mix into melted chocolate.
Fold whipped cream into the cooled chocolate mixture gently until well combined.
Spread mousse over cooled brownies and chill for at least 2 hours or until set.
Cut into squares and serve chilled.