Posted by Chef Chad in Houston TX

2 (1 pound 5.2-ounce) boxes Duncan Hines Fudge Brownie
    Mix (each using 2 eggs and milk instead of water)
1/2 cup Kahla (coffee-flavored liqueur)
4 cups chocolate mousse (use your own recipe, or mix up
    two (4.2-ounce package Chocolate Mousse Mix)
4 cups whipped cream (from 1 1/2 cups heavy cream, whipped)
2 ounces semisweet chocolate shavings

Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 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 325 degrees F 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 wooden pick 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 Kahla, 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 Kahla, 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.