1 (21 oz) box chewy fudge brownie mix (Duncan Hines is recommended)
1/4 cup water
1/2 cup oil
3 large eggs, lightly beaten
1/2 cup chopped pecans
1 1/2 cups heavy whipping cream
1 tables instant coffee granules
1/4 cup powdered sugar
Garnish: chocolate shavings
Coat 2 ( 8″) round cake pans with cooking spray. Line pans with wax paper and coat with the cooking spray.
Combine brownie mix and next 3 ingredients in a large bowl. Stir in pecans (Hum…I might be tempted to add about 1/2 cup chocolate chips). Spread batter evenly into prepared pans; bake for almost 23-25 min or until they test done.
Remove from oven and place on wire racks to cool completely.
Combine whipping cream and coffee granules. Beat at medium speed with mixer until starting to hold shape. Gradually add the powdered sugar and continue to beat until stiff peaks form. Spread whipped cream mixture on top of one brownie layer that you have placed on a serving platter. Top with remaining brownie layer and spread the rest of the whipped cream mixture over the top and sides of the brownie cakes. Store in fridge and garnish as desired.