In a medium saucepan, combine the brown sugar, cocoa powder, cornstarch and salt. Whisk to combine. Add the milk and continue to whisk. Place over medium low heat and cook until thickened, about 10 minutes. After 10 minutes, bring the mixture to a simmer and then reduce the heat to low, and cook for 2 minutes while whisking until very thick. Remove the pan from the heat and add the chocolate, butter and vanilla. Stir to combine. Transfer pudding to a large bowl and refrigerate for 2 hours.

In a mixer, combine the whipping cream, vanilla extract and powdered sugar. Whip until soft peaks form. Transfer to a bowl and refrigerate.

Preheat oven to 350 degrees. Spray and line a 9x9 baking tin with parchment.

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.

Add the flour and continue to mix until flour is incorporated. Transfer the batter to the prepared baking pan. Top with chocolate chips and bake for 25-30 minutes.

Once done. remove from the oven and poke holes all over the brownies with a fork. Pour the Kahlua over the brownies and let them soak it in. Refrigerate for 1 hour and then cut into bite sized pieces.