Rating: 4 stars
2 Ratings
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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.

inspired by Karen J. Palasz, Franklin, Wisconsin
Recipe by Southern Living August 2008

Gallery

Credit: William Dickey; Styling: Rose Nguyen

Recipe Summary

prep:
25 mins
bake:
42 mins
cool:
1 hr 10 mins
total:
2 hrs 17 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir together coffee liqueur and coffee.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

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