Chocolate Brownie Pie

Total Time: 5 hrs 30 mins Preparation Time: 5 hrs Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 (18 ounce) package brownie mix, plus the ingredients listed in the instructions
• 2 (12 ounce) packages semi-sweet chocolate chips
• 1/2 cup strong coffee
• 4 eggs, separated
• 4 tablespoons granulated sugar, divided
• 2 cups whipping cream, divided

Recipe

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