|Can you say wow? Umm, yes please!|
The original recipe calls for Kahlua but she uses coffee instead.
1 pkg. dark chocolate fudge brownie mix
3/4 t. ground cinnamon
1 env. unflavored gelatin
1/2 c. brewed coffee
3 containers frozen whipped topping, thawed
1 pkg. milk chocolate chips, melted, cooled
Additional chocolate chips, optional
Preheat oven to 350 degrees. Coat 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions; stir in cinnamon. Pour into pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool. In microwave safe bowl sprinkle gelatin over coffee. Let stand until softened, 5 minutes. Microwave on high, stirring, in 10 second intervals until dissolved. In bowl gently stir together 5 cups topping and melted chocolate until blended. Stir in coffee mixture; spread over brownie. Refrigerate until set; 2 hours. Spread with remaining topping. Run knife around edge of pan. Remove side of pan. Garnish with chocolate chips, if desired. Makes 16 servings.