Brownie Tiramisu

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1/2 cup chopped pecans
• 1/3 cup coffee liqueur
• 1/3 cup strong brewed coffee
• 1.5 (4 ounce) semisweet chocolate bars, divided
• 3/4 cup butter
• 2 1/4 cups sugar, divided
• 3 large eggs
• 1 cup all-purpose flour
• 1 (8 ounce) container mascarpone cheese
• 1 teaspoon vanilla extract
• 1 cup whipping cream

Recipe

• 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.
• 2 stir together coffee liqueur and coffee.
• 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.
• 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.
• 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.
• 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.
• 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.
• 8 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.