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Kahlua Mousse Bownies

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Submitted by louella

YIELD

24 servings

PREP

35 min

COOK

25 min

READY

60 min

Ingredients

¼ 59
CUP ML LIQUEUR
coffee flavor, such as kahlua *
1 5
TEASPOON ML INSTANT COFFEE
crystals
3 86.7
OUNCES ML/G UNSWEETENED CHOCOLATE
2 57.8
OUNCES ML/G SEMI-SWEET CHOCOLATE
null, null
1 237
CUP ML BUTTER
½ 118
6 6
LARGE LARGE EGGS
large
2 473
CUPS ML SUGAR
¾ 177
CUP ML CAKE FLOUR
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
1 237
CUP ML PECANS
medium-fine

Directions

Line bottom of a jelly roll pan (15½ x 15½ 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 350℉ (180℃) oven, about 25 minutes, just until cake tests dome.

Cool in pan on wire rack. To serve. cut into small 15½ inch squares or sieve powdered sugar over top and cut.

Or, cut into 15½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 215 58% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 171mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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