Kahlua Mousse Brownies

Recipe Ingredients

1/4 cup	59ml	Kahlua
1 teaspoon	5ml	Instant coffee crystals
3 oz	85g	Unsweetened chocolate
2 oz	56g	Semi-sweet chocolate
1 cup	198g / 7oz	Butter
1/2 cup	99g / 3.5oz	Shortening
6 cups	1188g / 41oz	Eggs (large)
2 cups	396g / 13oz	Sugar
3/4 cup	46g / 1.6oz	Sifted cake flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Salt
1 cup	146g / 5.1oz	Pecans - chopped med. Fine

Recipe Instructions

Line bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with baking parchment and grease sides of pan.

Mix Kahlua and coffee crystals. Melt chocolate, butter and shortening together over very low heat, and cool slightly. Beat eggs lightly, add sugar and continue beating until thick and light colored.

Slowly stir in Kahlua and chocolate mixtures. Resift flour with baking powder and salt into batter, and mix until smooth. Turn into prepared pan and level top. Sprinkle nuts evenly over top.

Bake on center rack of 350F oven, about 25 minutes, just until cake tests dome.

Cool in pan on wire rack.

To serve...cut into small 1 1/2 inch squares or sieve powdered sugar over top and cut. Or, cut into 2 1/2 inch squares and serve tipped with ice cream and drizzle of chocolate sauce. Or, for a more lavish dessert, put 2 of the larger squares together with ice cream between and top with a rosette of whipped cream.

Source:
J. D. Christian

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