Prepare brownie batter as directed. Spread in greased springform pan. Place on baking sheet Bake at 350 degree for 25 to 30 minutes. Cool
Place chocolate chips in a food processor and process until finely chopped. Melt the butter with 1 cup heavy cream and coffee granules. While the food processor is running slowly drizzle the cream mixture into the chocolate and process until smooth. Add the vanilla.
Spread half the mixture on top of cooled brownie. Whip the other 1 cup of heavy cream until stiff. Mix with other half of chocolate mixture. Spread on top of brownie.
Spread around sides and gently press the cookies around outside if using. Refrigerate 4 hours. Keep leftovers in fridge.