• Preheat the oven to 350F.
• Butter and line a 9-by-13-inch metal baking dish with parchment paper
• In a small saucepan, melt the butter over low heat.
• Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
• Set chocolate mixture aside to cool.
• Sift the flour and cocoa powder into a small mixing bowl. Set aside.
• In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
  
• Using a rubber spatula, fold the cooled chocolate into the egg mixture.
  
• Add the flour/cocoa powder mixture and fold it in quickly but gently with the rubber spatula so that you don't deflate the air that's been incorporated into the eggs
  
• Pour the batter into the prepared dish and smooth the top with a spatula.
  
• Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
• Let cool completely on a wire rack.

Raspberry Mousse

• In a medium saucepan over medium low heat, heat 10 ounces of raspberries, lemon juice, lemon zest, and ¼ cup sugar. Stir constantly and cook for about 10 minutes until soft and jammy
  
• Strain the mixture (to remove the seeds) into a measuring cup
  
• Add gelatin and 2 tablespoons of water into a small bowl. Let it sit for ~5 minutes. Add the gelatin into the warm raspberry and mix to combine.
• After mixing in the gelatin, add the vanilla bean and raspberry flavor to the mixture. Set aside
• In the base of a stand mixer whip 2 cups of heavy whipping cream with ⅓ cup of sugar
• Fold in the raspberry mixture
  
• Place the raspberry cream on top of the cooled brownies. Spread into an even layer and cover the top in plastic wrap
• Place in the fridge for at least 2 hours to set. Slice and serve