Kahlua Mousse Brownies
Submitted by thadius156
Kahlua mousse brownies, a thin sheet brownie spiked with coffee liqueur and instant coffee for deep chocolate-mocha flavor. Bake in a jelly roll pan and sandwich with ice cream for a fancy dessert.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThese aren’t fudgy weeknight brownies. The thin jelly-roll-pan format and the egg-to-flour ratio produce a brownie closer to chewy mousse: dense, glossy, intensely chocolate, and unmistakably grown-up thanks to a generous pour of Kahlua and a teaspoon of instant coffee.
The coffee-Kahlua combination is what makes these special. Coffee doesn’t just add coffee flavor; it amplifies the chocolate’s depth in a way nothing else can. Even people who say they don’t taste coffee in chocolate desserts can detect that the chocolate runs darker and richer here.
Both unsweetened and semi-sweet chocolate go in, melted together with butter and shortening. The unsweetened brings the deep cocoa intensity; the semi-sweet adds smoothness and sugar balance. Shortening alongside butter contributes the chewy, dense texture that distinguishes these from cake-like brownies.
The egg technique is critical. Beat the eggs and sugar until thick and pale (about 4 minutes with a mixer) before adding the chocolate. This incorporates air that gives the brownies their mousse-like crackly top and dense, slightly aerated interior.
Cake flour, not all-purpose, is the right choice. Lower protein content gives a more tender, melt-in-mouth crumb without losing the chewiness. Resifting with the leavener distributes everything evenly.
The pan format (15.5 inch jelly roll) gives a thinner brownie that bakes fast and stays moist. Use the recommended pan; deeper pans need more bake time and may overcook the edges before the center sets.
Pro Tips
- Test for doneness at 25 minutes; the cake tester should come out with moist crumbs.
- Line the pan with parchment with overhang for clean lift-out and slicing.
- Cool completely before cutting; warm brownies tear.
- A sieve dusting of powdered sugar elevates the look for serving.
Variations
- Sandwich two brownies with vanilla ice cream and whipped cream for ice cream sandwiches.
- Drizzle with chocolate sauce and serve a la mode for restaurant dessert.
- Substitute amaretto or hazelnut liqueur for the Kahlua for a different aromatic twist.
Ingredients
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 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.
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