Ingredients

serves 15 to 20

　　One 19.8-ounce package brownie mix

　　12 ounces semisweet chocolate

　　1/4 cup strong black brewed coffee

　　2 eggs, separated

　　1/4 cup coffee liqueur

　　3 tablespoons sugar

　　1/4 cup heavy cream

　　

Chocolate Glaze

4 ounces semisweet chocolate

　　3 tablespoons strong black brewed coffee

　　

Step 1

Prepare brownie batter according to directions on box. Pour into a greased 13 × 9 × 2-inch pan. Bake according to instructions on box. When cool, cut into squares and remove from pan. Clean pan thoroughly and grease once more. Place brownies back in greased pan. Combine chocolate and coffee in top of double boiler, and melt over boiling water. Remove from heat. Beat egg yolks and stir in small amount of chocolate mixture; pour mixture into balance of chocolate mixture; stir until smooth. Stir in liqueur and set aside to cool. Beat egg whites until foamy; gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into chocolate mixture; fold in egg whites. Pour filling over brownies. Cover with plastic wrap and chill 3 to 4 hours, until firm. Invert onto serving platter and drizzle on glaze. Let set and decorate with chocolate curls, if desired.

　　

Chocolate Glaze

Step 2

Combine chocolate and coffee in double boiler. Heat until melted. Stir well.

　　Paula Deen's Kitchen Classics