Mix flour, 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 and stir in vanilla extract.
Combine sugar, peanut oil, espresso, and eggs in a bowl, beating for 5 minutes
and occasionally scraping sides of bowl.
Add chocolate mixture and beat until just blended, then add flour mixture and
Stir in pecans.
Heat oven to 375 degrees F. Spoon batter into a greased 9 x 13-inch
Bake for 25-30 minutes or until edges pull from the side of the pan.
Cool until lukewarm on a wire rack.
Pour Kahlua into a spray bottle and spray onto warm brownies. Let stand until
To serve, cut into 3 x 4-inch brownies and microwave until just warm. Split each
bar horizontally into halves and sandwich with a scoop of ice cream. Top with whipped
cream and/or fresh strawberries or raspberries.