1 1/2 c
semisweet chocolate chips
unsalted butter, softened
1Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla.
2Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. beat just until blended. Stir in pecans.
3Preheat the oven to 375 degrees. Spoon the batter into a buttered 13x9 inch baking pan. Bake for 25 to 30 minutes, or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle the pan.
4Pour Kahlua into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool. To serve, cut into 3x4 inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a desert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.