• Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.

BROWNIE LAYER

• In a large bowl add eggs, sugar, melted butter, and vanilla. Whisk until all ingredients are fully incorporated.
• Add in the flour, cocoa, baking powder, and salt. Stir until just combined.
• Pour brownie batter into the prepared baking dish and bake for 30-35 minutes, or until an inserted toothpick is removed mostly clean. (A few crumbs are good!)
• Set aside to cool to room temperature.

MOUSSE

• In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength).
• Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
• Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form.
• Fold the cooled chocolate mixture into the whipped cream until combined.
• Pour the mousse over the cooled brownies and spread it into an even layer. Garnish with chocolate curls (optional).
• Refrigerate 2 hours (up to overnight) before serving.