baking cocoa, baking powder, baking soda and salt in a bowl.
the chocolate chips and butter in a saucepan over low heat until
blended, stirring frequently.
Remove from heat.
Combine sugar, peanut oil, espresso and eggs in a mixer
Beat for 5 minutes, scraping bowl occasionally.
Beat just until blended.
mixture, beating just until blended.
Stir in pecans.
the oven to 375°.
Spoon the batter into
a buttered 9x13-inch baking pan.
Bake for 25 to 30 minutes or
until the edges pull from the sides of the pan; do not over-bake.
to lukewarm on wire rack or just enough to handle pan.
into a clean spray bottle.
Spray the warm brownies with the
Let stand until completely cool.
To serve, cut into
Microwave just until warm.
Split each bar
Place the bottom half on a dessert plate and top with
Top with the remaining brownie half.
warm fudge ice cream topping.
Top with a dollop of whipped cream
and fresh strawberries and/or raspberries.