Preheat oven to 350F. Spray the 9×13 inch non-stick baking dish with a non-stick cooking spray.
In a small bowl, mix the cocoa powder with the butter.
In a medium bowl, whisk together the eggs, sugar and vanilla. Add the butter and cocoa mixture to the egg and mix so everything is combined.
Add flour, salt and baking powder to the liquid mixture, and stir until combined. Be careful not to overmix.
Pour the batter into the baking dish and bake for 23-25 minutes. You want to underbake the brownies so it won’t have a cake-like texture. Check with the toothpick to see the doneness.
Let the brownies cool and crumble into small pieces.
White Chocolate Mousse
In a stand mixer, beat the whipping cream at high speed until stiff peaks form. Put aside in a different bowl.
In a stand mixer, beat the cream cheese and powdered sugar until light and fluffy.
Microwave the white chocolate in 30-second increments and stir after every 30 seconds. Repeat until the chocolate chips are melted.
Add in the white chocolate, vanilla extract and salt and mix again until well combined.
Fold in the whipped cream or you can use the mixer on low speed. Be careful not to overbeat!