- 1 Cup strongly brewed coffee, cooled, divided
- 2 Teaspoons vanilla, divided
- 2 egg whites
- 3/4 Cups milk
- 1 box chocolate pudding mix
- 4 Cups whipped cream, divided
- Cooking spray
Preheat oven to 325 degrees. Combine ⅓ cup cooled strong coffee, brownie mix, 1 teaspoon vanilla and egg whites in a medium bowl until fully blended. Set aside reamaining coffee.
Coat a 9-inch pie pan with cooking spray. Pour batter into pan. Bake for 20-22 minutes or until it gently springs back when touched in the center. Set aside and allow to cool.
When brownie base is cool, combine 2 tablespoons coffee, milk and remaining 1 teaspoon vanilla in a bowl, whisk lightly and then add pudding mix. Whisk until mixture thickens. Using a spatula, fold in 2 cups whipped cream until fully blended. Spread over brownie base.
In a clean bowl, whisk together remaining 2 cups whipped cream with and 2 tablespoons cooled coffee. Spread over chocolate pudding mixture for the final layer.
Keep refrigerated and serve with a cup coffee from Citizen Bean!