2 (1 lb. 5.2-oz.) boxes duncan hines fudge brownie mix (each using 2 eggs and milk instead of water) |
1/2 cup kahlúa (coffee-flavored liqueur) |
4 cups chocolate mousse (use your own recipe, or mix up two (4.2-oz. pkg. chocolate mousse mix) |
4 cups whipped cream (from 1 1/2 c. heavy cream, whipped) |
2 oz. semi-sweet chocolate shavings |
mix brownies according to instructions on box, using the two-egg recipe and |
substituting milk for the water. line two 13x9x2 1/2-inch glass or metal |
pans with either parchment paper or wax paper (the paper lining makes it |
much easier to remove the brownies from the pan.) grease bottoms with oil or spray with pam. pour batter into pans, and bake - either in a convection |
oven at 325f for 20 minutes, or in a standard oven for about 24-26 minutes. |
(the convection oven is preferred - it makes a chewier brownie). bake until |
a toothpick inserted in the middle of the brownie comes out clean. |
important - do not overcook. remove from oven and allow to cool completely. |
loosen the sides with a knife, then remove the brownies in one piece from |
one of the pans. turn the brownies upside down and return to the pan. peel |
off paper, then brush the brownie with half of the kahlúa, starting from the |
outer edges and working toward the center. spread 2 cups of the chocolate |
mousse evenly over the brownie, then spread 2 cups whipped cream over the |
mousse. |
use a vegetable peeler to shave chocolate, then sprinkle top evenly with |
chocolate shavings. remove second brownie from the other pan, brush with |
remaining kahlúa, and place on top. repeat layers, first spreading the |
remaining chocolate mousse, then the remaining whipped cream. (there are no chocolate shavings on top). refrigerate to store. |
