Prep time: 30 mins + cooling

Cook time: 25 mins + chilling

Ingredients:

Yield: 12 servings

• • 1 box fudge brownie mix (8 inch square pan size)
  • 3 cups (18 ounces) semisweet chocolate chips
  • 2 cups heavy whipping cream, divided
  • 6 Tbsp butter, cubed
  • 1 Tbsp instant coffee grounds
  • 3 Tbsp vanilla extract
  • 14-16 pirouette cookies, cut into even 1 1/2 inch pieces

Directions:

1. 1. Prepare brownie batter according to package. 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 on a wire rack.
   2. Place chocolate chips in a food processor; cover and process until finely chopped.
   3. In a microwave safe bowl, combine 1 cup cream, butter, and coffee granules. Microwave, uncovered, for 1 - 1 1/2 minutes or until butter is melted; stir until smooth.
   4. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth.
   5. Cut a small hole in the corner of a small Ziploc bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.
   6. Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides.
   7. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer.
   8. Gently press cookies into sides of dessert.
   9. Pipe reserved chocolate mixture on top.
   10. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.