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1
preheat the oven to 350 degrees.
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2
grease or spray the bottoms of two 9 by 13 inch baking pans and line with parchment paper.
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3
prepare one brownie layer at a time.
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4
whisk together 2 of the eggs and 1/4 cup of the milk, and add the amount of oil specified in the brownie mix instructions.
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5
pour 1 box of the brownie mix in a medium bowl and stir in the egg mixture.
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6
with an electric mixer, beat until well combined and smooth.
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7
pour the batter into one of the prepared pans.
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8
repeat the procedure with the other box of brownie mix.
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9
bake the brownies for 25-30 minutes, until a toothpick inserted in the center comes out clean.
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10
let cool completely while still in the baking pans.
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11
loosen the sides with a knife, then turn the brownies, upside down and in one piece, onto a clean work surface and remove the paper.
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12
brush each brownie with 1/4 cup of the coffee liqueur, brushing from the edges toward the center.
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13
put one of the brownies back in the baking pan, Kahlua side up, and spread with 2 cups of the chocolate mousse.
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14
spread 2 cups of the whipped cream over the mousse.
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15
using a vegetable peeler, shave curls of chocolate from the bar.
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16
sprinkle half of them over the top of the whipped cream.
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17
place the remaining brownie, Kahlua side up, on top of the one in the pan and layer with the remaining 2 cups chocolate mousse and 2 cups whipped cream.
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18
sprinkle with chocolate curls.
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19
refridgerate for at least 1 hour before cutting into portions.
