Photo: William Dickey; Styling: Rose Nguyen
Prep Time
25 Mins
Bake Time
42 Mins
Cool Time
1 Hour 10 Mins
Yield
Makes 12 servings

Mascarpone gives the topping a special flavor, but an equal amount of softened cream cheese may be substituted. Almond-flavored liqueur makes a delicious substitute for coffee liqueur.

How to Make It

Step 1

Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake 5 to 7 minutes or until lightly toasted and fragrant.

Step 2

Stir together coffee liqueur and coffee.

Step 3

Coarsely chop 1 chocolate bar. Microwave coarsely chopped chocolate and butter in a large microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar and eggs, whisking until blended; stir in flour, stirring just until blended. Spoon batter into a lightly greased 11- x 7-inch pan.

Step 4

Bake at 350° for 35 minutes or until center is set. Remove from oven, and cool in pan on a wire rack 10 minutes. Pierce brownie multiple times using the tines of a fork. Pour coffee mixture over brownie. Let cool on wire rack 1 hour or until completely cool.

Step 5

Whisk together remaining 1/4 cup sugar, mascarpone cheese, and vanilla in a large bowl. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture.

Step 6

Crumble half of brownies, and divide evenly among 6 (8-oz.) glasses. Spoon half of mascarpone cheese mixture over brownies. Repeat procedure with remaining brownies and mascarpone cheese mixture.

Step 7

Chop remaining half of chocolate bar into thin shreds. Sprinkle chocolate and pecans over mascarpone cheese mixture. Serve immediately, or cover and chill up to 24 hours.

Step 8

Note: For testing purposes only, we used Kahlúa for coffee liqueur.

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