This is a print preview of "Kahlua Mousse Bownies" recipe.

Kahlua Mousse Bownies Recipe
by Global Cookbook

Kahlua Mousse Bownies
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  Servings: 12


  • 1/4 c. Kahlua
  • 1 tsp Instant coffee crystals
  • 3 ounce Unsweetened chocolate
  • 2 ounce Seni-sweet chocolate
  • 1 c. Butter
  • 1/2 c. Shortening
  • 6 lrg Large eggs
  • 2 c. Sugar
  • 3/4 c. Sifted cake flour
  • 1 tsp Baking pwdr
  • 1 tsp Salt
  • 1 c. Pecans, minced med. fine


  1. 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. Heat chocolate, butter and shortening together over very low heat, and cold slightly. Beat Large eggs lightly, add in sugar and continue beating till thick and light colored. Slowly stir in kahlua and chocolate mixtures. Resift flour with baking pwdr and salt into batter, and mix till smooth. Turn into prepared pan and level top. Sprinkle nuts proportionately over top. Bake on center rack of 350 degree oven, about 25 min, just till cake tests dome. Cold in pan on wire rack. To serve...cut into small 1 1/2 inch squares or possibly sieve powdered sugar over top and cut. Or possibly, cut into 2 1/2 inch squares and serve tipped with ice cream and drizzle of chocolate sauce. Or possibly, for a more lavish dessert, put 2 of the larger squares together with ice cream between and top with a rosette of whipped cream.