MR. LOU'S CHOCOLATE BROWNIE
AND COFFEE ICE CREAM SANDWICH

FOR THE BROWNIES:
6 ounces semisweet chocolate, melted and warm
1 stick (1/2 cup) unsalted butter, melted
2 ounces kahlua
1/2 cup plus 2 tablespoons flour
1/4 cup cocoa powder
5 large eggs
1 1/4 cups sugar
1 1/4 cups macadamia nuts, chopped
1 cup white chocolate chips or small pieces of white chocolate
1 tablespoon espresso powder (plus 1 tablespoon for garnish)
TO SERVE:
4 scoops coffee ice cream
2 cups chocolate sauce (in squeeze bottle)
whipped cream (in pastry bag with star tip)
1 tablespoon espresso powder
5 chocolate espresso beans
powdered sugar (in shaker)
fresh mint sprigs

TO PREPARE THE BROWNIES:
Preheat the oven to 350 degrees F. Line a 15 1/2 by 10 1/2-inch jelly roll 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; set aside.

Sift the flour and cocoa together; set aside.

Using an electric mixer with a whip attachment, beat the eggs at high speed until the eggs are frothy. With 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.

Bake for 20 to 25 minutes or until the center of the cake is done. Do not overbake. Let the brownies cool.

TO SERVE:
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.

Servings: 4
Source: Essence of Emeril Show #EE2389: Salute to Dad