1/2 c. butter
1 (12 oz.) pkg. semi-sweet chocolate chips
1 2/3 c. sugar
1 1/4 c. Gold Medal all purpose flour
1 tsp. vanilla
1/2 tsp. baking powder
3 eggs
1 c. chopped nuts, if desired

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. Heat butter and chocolate chips in 3 quart saucepan over low heat, stirring constantly, until melted. Stir in remaining ingredients except nuts and Mousse Topping. Stir in nuts. Spread in pan.

MOUSSE TOPPING:

3/4 c. whipping (heavy) cream
1 (6 oz.) pkg. semi-sweet chocolate chips (1 c.)
3 eggs
1/3 c. sugar
1/8 tsp. salt

Heat whipping cream and chocolate chips in 2 quart saucepan, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Beat in remaining ingredients until foamy; stir into chocolate mixture.

Pour Mousse Topping evenly over batter. Bake 45 minutes or until top springs back when touched lightly in center (do not under bake). Cool 2 hours. Cut into 1 1/2 to 2 inch squares. 8 or 24 brownies.