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1
Preheat oven to 350 degrees.
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2
Spray a 9-inch springform pan with cooking spray.
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3
Grease a 9-inch square baking pan, line the bottom with parchment paper, and then grease the parchment paper.
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4
Prepare the brownie mix according to the package directions.
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5
Divide the batter between the two prepared pans.
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6
Bake 10 to 15 minutes, until the brownies are done but not crispy.
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7
Remove from the oven and cool about 15 minutes.
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8
Invert the square pan of brownies onto a cutting surface.
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9
Slice a 1-inch strip from one end, then cut the remaining brownies into 3 long strips (theyll each be about 2 1/2 inches wide).
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10
Press the 3 wide brownie strips along the inside edge of the springform pan to form a ring.
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11
Use a piece of the 1-inch wide strip to fill in the gap.
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12
Using kitchen shears, trim the top edge of brownies flush with the top of the pan.
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13
In a microwave-safe dish, melt the chocolate chips and coffee on 50 percent power for 1 minute.
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14
Stir, then repeat in 30-second intervals until the chocolate is melted and smooth.
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15
Beat the yolks and stir in the chocolate mixture.
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16
With an electric mixer, beat the egg whites with 3 tablespoons sugar until stiff peaks form.
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17
Fold into the chocolate mixture.
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18
In the same bowl as used for the eggs, beat 1 1/4 cups whipping cream until it holds its shape.
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19
Fold into the chocolate mixture.
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20
Spoon the chocolate mousse filling into the brownie shell and smooth the top.
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21
Chill until firm, at least 4 hours.
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22
Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon sugar until soft peaks form.
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23
Remove the sides from the springform pan.
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24
serve with whipped cream topping.
