For the Brownies:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Chocolate Mousse:

1 cup heavy cream

1/2 cup semi-sweet chocolate chips

1 tablespoon sugar

1 teaspoon vanilla extract

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Make the Brownies:

Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
In a large bowl, mix the melted butter and sugar until well combined.
Beat in the eggs and vanilla extract until smooth.
Sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Pour the brownie batter into the prepared pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack.

Make the Mousse:

In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and stir in the chocolate chips until completely melted and smooth.
Stir in the sugar and vanilla extract.
Allow the chocolate mixture to cool for 10-15 minutes. Once cooled, whip the mixture with an electric mixer until it forms soft peaks.
Spread the mousse over the cooled brownies and refrigerate for at least 2 hours, allowing the mousse to set.

For extra chocolate flavor, add chocolate chips to the brownie batter.

Flavor the mousse with instant coffee, orange zest, or liqueur like Baileys for a twist.

Add nuts like walnuts or pecans to the brownie batter for extra crunch.

For a vegan version, use dairy-free butter, plant-based cream, and egg replacer.