-
1
Preheat oven to 350* F. Prepare brownie batter according to package directions, using egg, water, and oil.
-
2
Pour into a greased 9-inch round springform pan.
-
3
Place pan on a baking sheet, transfer to oven, and bake at 350* F for 25-30 minutes or until toothpick inserted near center comes out clean.
-
4
Cool completely in pan on a wire rack.
-
5
Place chocolate chips in a food processer and process until finely chopped.
-
6
In a small microwave safe bowl, combine 1 cup cream, butter, and coffee granules.
-
7
Microwave until butter is melted, about 1-1 1/2 minutes.
-
8
Stir until smooth.
-
9
With food processor running, add butter mixture to the chocolate in a steady, slow stream.
-
10
Add vanilla and process until smooth.
-
11
Fill a pastry decorating bag with 1/4 cup chocolate mixture and set aside.
-
12
Transfer remaining mixture to a large bowl.
-
13
Remove sides from springform pan.
-
14
Spread top and sides of the brownie evenly with half of the chocolate mixture.
-
15
In a small bowl, beat remaining 1 cup cream until soft peaks form.
-
16
Fold carefully into remaining chocolate mixture until evenly mixed.
-
17
Spread over chocolate layer on brownie.
-
18
Gently press cookie pieces close together and vertically against sides of brownie.
-
19
Pipe reserved chocolate mixture into little rosettes around top.
-
20
Cover and chill for at least 4 hours or overnight.
-
21
Remove from refrigerator 5 minutes before cutting.
-
22
Refrigerate leftovers.
