Chocolate Mousse Brownies (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, melted.
02 - 2¼ cups granulated sugar.
03 - 1 tablespoon vanilla extract.
04 - 4 large eggs, room temperature.
05 - 1¼ cups all-purpose flour.
06 - 1 cup dutch processed unsweetened cocoa powder.
07 - ¾ teaspoon salt.
08 - 2 tablespoons cold water.
09 - 2 teaspoons unflavored gelatin.
10 - 2½ cups heavy cream, divided.
11 - 4 ounces semi sweet baking bar, finely chopped.
12 - ¼ cup powdered sugar.
13 - ½ teaspoon vanilla extract.
14 - 1 tablespoon dutch processed cocoa powder for dusting.

# Instructions:

01 - Preheat oven to 350°F. Line 9x13 pan with parchment, leaving overhang. Spray sides.
02 - Mix melted butter and sugar until dissolved. Add vanilla and eggs one at a time. Fold in cocoa, flour, and salt.
03 - Spread batter in pan. Bake 30-35 minutes until toothpick comes out clean. Cool completely.
04 - Bloom gelatin in cold water. Heat ½ cup cream, dissolve gelatin in it. Pour over chopped chocolate, let melt. Cool to room temperature.
05 - Whip remaining cream with powdered sugar and vanilla to stiff peaks. Gently fold in cooled chocolate mixture in thirds.
06 - Spread mousse over cooled brownies. Cover and refrigerate 6-8 hours or overnight.

# Notes:

01 - Allow mousse to set completely for clean cuts.
02 - Can be made day ahead.
03 - Dust with cocoa powder just before serving.

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