Ingredients
- 1 package fudge brownie mix (8-inch-square pan size)
- 3 cups (18 ounces) semisweet chocolate chips
- 2 cups heavy whipping cream, divided
- 6 Tbsps butter, cubed
- 1 Tbsp instant coffee granules
- 3 Tbsps vanilla extract (This amount IS CORRECT)
Preparation
Step 1
Prepare brownie batter according to package directions. Spread into a greased 9-inch springform pan. Place on a baking sheet. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Place chocolate chips in a food processor. Cover; process until finely chopped.
In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth.
With food processor running, add cream mixture in a slow, steady stream. Add vanilla; cover and process until smooth.
Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides.
In a small mixing bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer.
Cover and refrigerate at least 4 hours or overnight.
REMOVE FROM REFRIGERATOR 5 MINUTES BEFORE CUTTING.