Preheat the oven to 350 degrees F. Line a 8×8 inch pan with foil or parchment paper, so that foil extends up and over the sides, and spray the foil with nonstick cooking spray.

Place the butter, sugar, cocoa powder, and salt in a saucepan set over medium-low heat. Warm the mixture, stirring frequently, until the butter melts and the mixture becomes grainy. Take the pan off the heat and let it cool for 5 minutes.

Add the vanilla extract and eggs one at a time, whisking well after each. As you add the eggs the mixture will go from being grainy to a shiny. Finally, add the flour and fold it in gently until no streaks of flour remain.

Scrape the batter into the pan and bake for 15-20 minutes, until a toothpick in the center comes out clean. Let the brownies cool completely in the pan. If preparing them the day before, be sure to cover them overnight.

In a small pot, over low heat, combine the white chocolate chips and 1/4 cup of heavy cream. Allow the mixture to melt, stirring occasionally. This may take up to 8 minutes.

While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 10 seconds, until it is melted. Whisk the melted gelatin and white chocolate together. Add the strawberry extract, and several drops of red food coloring. The color should be a little more intense than you want the final mousse color to be, because it will lighten as you add the whipped cream in the next step.

Whip the remaining 3/4 cups heavy cream to firm peaks in a separate bowl. Fold the whipped cream into the chocolate. Using a spatula, spread the mousse onto the cooled brownies into a smooth even layer. Refrigerate for 30 minutes before adding the chocolate glaze.

In a small pot, over low heat, combine the chocolate chips and heavy cream. Allow the mixture to melt, stirring occasionally. This may take up to 4 minutes.

Evenly pour the chocolate ganache over the mousse layer.

Refrigerate the brownies to set the mousse and glaze for at least 1 hour.

Once set, remove the brownies from the pan using the foil or parchment paper. Cut and enjoy.