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Kahlua Mousse Brownies


Kahlua Mousse Brownies recipe













Trans-fat Free, High Fiber


¼ cup liqueur
coffee flavor, such as kahlua
1 teaspoon instant coffee
3 ounces unsweetened chocolate
2 ounces semi-sweet chocolate
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1 cup butter
½ cup vegetable shortening
6 large eggs
2 cups sugar
¾ cup cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup pecans
chopped fine, optional


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 if needed.

Bake on center rack of 350℉ (180℃) oven, about 25 minutes, just until cake tests done.

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

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 129358% of calories from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 39g 195%
Trans Fat 0g
Cholesterol 439mg 146%
Sodium 1026mg 43%
Total Carbohydrate 45g 45%
Dietary Fiber 6g 23%
Sugars g
Protein 33g
Vitamin A 36% Vitamin C 1%
Calcium 11% Iron 36%
* based on a 2,000 calorie diet How is this calculated?


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