1 (21 1/2 oz.) pkg. brownie mix
2 tsp. instant coffee
3/4 c. butter
1/4 c. water
1 egg

FILLING:

1 1/2 c. semi-sweet chocolate chips
1 oz. unsweetened chocolate
1 tsp. instant coffee
1/4 c. water
2 tbsp. butter
1 c. whipping cream
1/2 oz. unsweetened chocolate (melted)

Heat oven to 350 degrees. Grease a 9 or 10 inch springform pan. In large bowl, combine all base ingredients; beat at medium speed 1 minute. Spread batter in greased pan. Bake at 350 degrees for 34 to 37 minutes or until set. Cool in pan on wire rack 1 hour. Remove sides of pan. Cool completely.

In small saucepan, combine chocolate chips, 1 ounce unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter. Cook over low heat until mixture is smooth, stirring constantly. Cool 15 minutes, stirring occasionally.

In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Spread filling over cooled base. Refrigerate at least 1 hour. Let stand at room temperature about 30 minutes before serving.

High altitude, above 3500 feet: add 1/2 cup flour to dry brownie mix. Bake at 350 degrees for 40 to 45 minutes.