Makes: 7 servings
Nonstick cooking spray
1 package (18.3 ounces) fudge brownie mix
2 tablespoons instant espresso powder
½ cup (1 stick) butter, melted and cooled
¾ cup semisweet chocolate chips
1 cup chocolate-flavor frozen whipped dessert topping, thawed
Unsweetened cocoa powder
Preheat oven to 350°F. Spray a 15×10-inch baking pan with cooking spray; set aside.
In a large bowl, stir together brownie mix and espresso powder. Add butter and eggs; stir until mixed. Pour batter into prepared baking pan.
Bake for 18 minutes or just until set in center. Cool in pan on a wire rack.
Using a 2-inch round cookie cutter as a guide, trace fourteen 2-inch circles on parchment paper. Turn over parchment paper and place on baking sheet; set aside.
In a medium microwave-safe bowl, microwave chocolate chips on medium about 2 minutes or until melted, stirring every 30 seconds.
Scoop melted chocolate into a small zip-top plastic bag. Press out air; seal bag. Cut a small hole in a corner of the bottom of the bag. Pipe overlapping zigzag patterns on each 2-inch circle until all chocolate is used. Place baking sheet in refrigerator to harden chocolate.
Using a 21⁄2 -inch round cookie cutter, cut 14 circles from the cooled brownie. Remove baking sheet with chocolate disks from refrigerator.
To serve, place a brownie circle on a serving plate. Top with about 1 tablespoon of chocolate whipped topping and a chocolate disk. Repeat layers. Sprinkle with cocoa powder. Repeat to make 7 napoleons.