1 box dark fudge brownie mix
1/4 cup Kahlua
2 cups prepared chocolate mousse
2 cups real whipped cream
1 ounce semi-sweet chocolate shavings
Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.
Line two 9″ square baking pans with either parchment paper or wax paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan.
Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely.
Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
Brush the brownie evenly with 1/2 of the Kahlua; then top with 1/2 of the mousse, spreading it evenly over the brownie. Spread 1/2 of the whipped cream over the mousse.
Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse.
Sprinkle top evenly with chocolate shavings.
Refrigerate until ready to serve.