• Preheat the oven to 350°F and line a 9" springform pan with parchment paper.

Brownie layer (bottom)

• Chop 10 Oreos into quarters and set aside.
• Whisk together the cocoa powder and the melted butter and set it aside.
• In your stand mixer, beat the sugar, eggs and vanilla together.
• Mix in your cocoa/butter mixture into the sugar mixture.
• Now add in the flour, salt, and baking powder until just combined.
• Fold in the cookies you chopped up. Press the mixture into the bottom of the spring form pan.
• Bake in the preheated oven at 350° for approximately 25 minutes. Remove from the oven and let it cool completely.
• Release the spring pan, flip the brownie over and remove the parchment paper. Place the brownie back in the pan and put the spring form sides back in place.

Mousse Filling

• Microwave the 8 oz of chocolate in 30 second increments until melted stirring each time. Let it cool to room temperature while you continue.
• In another bowl, beat the heavy cream and powdered sugar until it forms stiff peaks.
• Fold ¾ of the heavy cream whip into the chocolate and mix until smooth and one consistent brown color. Spread this over the brownie crust and smooth out.
• Take the remaining ¼ of the plain heavy whip and smooth it on top of chocolate whip layer.
• Cover the spring pan with plastic wrap and chill in the refrigerator for 3 hours. This cake sets up nicely.
• Garnish as desired. I lined 10 Oreos around the outside edge so each slice has a cookie and sprayed Reddi whip rosettes. Drizzle slices with chocolate sauce as desired.