Chocolate Mousse Brownie

Dessert
1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/4	cup water
1/3	cup vegetable oil
2	eggs
3/4	cup whipping cream
1	bag (6 oz) semisweet chocolate chips (1 cup)
3	eggs
1/3	cup granulated sugar
Chocolate Whipped Cream, if desired
3/4	cup whipping cream
3	tablespoons powdered sugar
2	tablespoons unsweetened baking cocoa

1.	Heat oven to 350°F. Grease bottom only of 13x9-inch pan or 10-inch springform pan. In large bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended. Spread batter in pan.
2.	In 2-quart saucepan, heat 3/4 cup whipping cream and the chocolate chips over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. In medium bowl, beat 3 eggs and the granulated sugar with electric mixer on medium speed until foamy; stir into cream-chocolate mixture. Pour evenly over batter.
3.	Bake rectangular pan about 45 minutes, springform pan about 1 hour 5 minutes, or until topping is set. Cool completely, about 1 hour. Serve at room temperature, or cover tightly and refrigerate until chilled.
4.	In small bowl, beat all whipped cream ingredients with electric mixer on high speed until soft peaks form. Serve dessert with whipped cream. Store in refrigerator.