Chocolate Mousse Brownies

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Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan.
Melt butter and 8 oz of semi-sweet chocolate together in a medium saucepan over low heat, stirring until smooth.
Remove from heat and stir in granulated sugar, then add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Gently fold in flour and salt until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, until a toothpick inserted comes out with a few moist crumbs. Let cool completely.
For the mousse, beat 1 cup of heavy cream with powdered sugar until soft peaks form.
Melt the remaining 8 oz of chocolate and let it cool slightly.
Fold the melted chocolate into the whipped cream until combined.
Spread the mousse evenly over the cooled brownies.
For the ganache, heat 1/2 cup of heavy cream in a saucepan until it just begins to simmer, then pour it over the remaining chopped chocolate. Let sit for a few minutes, then stir until smooth.
Pour the ganache over the mousse layer and spread evenly.
Refrigerate for at least 2 hours before serving. Cut into squares and enjoy!

For best results, let the brownies cool completely before layering on the mousse.