INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. Line a 15 1/2- by 10 1/2-inch jelly pan
with aluminum foil. Let the foil come over the sides of the pan, about 2
inches. Butter the foil. Stir the chocolate, butter and Kahlua together.
Sift the flour and cocoa together. Using an electric mixer with a whip
attachment, beat the eggs at high speed until the eggs are frothy. While
the eggs are beating, slowly add the sugar. Beat the eggs and sugar for 8
to 10 minutes or until the mixture is pale yellow in color and forms a
ribbon-like texture. Beat in the chocolate mixture. Fold in the sifted
flour cocoa mixture into the egg mixture in two batches. Fold in the nuts,
espresso powder and chips. Pour into the prepared pan and bake for 20 to 25
minutes or until the center of the cake is done. Do not overbake. Let the
brownies cool. Using a 4-inch round cutter, cut the brownies into 8
circles. Place one brownie circle in the center of the plate. Place a scoop
of ice cream on the brownie. Top with a second circle. Drizzle with the
chocolate sauce. Garish with whipped cream, espresso beans, espresso
powder, powdered sugar and mint. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2389 broadcast 06-16-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-19-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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