Nutty Mocha Brownie Sundaes

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• Servings: 9
• 1/3 cup chopped pecans, plus
• 3 tablespoons pecans
• 2 ounces unsweetened chocolate
• 4 tablespoons unsalted butter
• 1/2 cup strong coffee, prepared plus
• 2 tablespoons strong coffee
• 1 cup sugar, divided
• 1 large egg
• 1 egg
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract, divided
• 1/2 cup unsweetened cocoa powder
• vanilla frozen yogurt
• 9 maraschino cherries

Recipe

• 1 preheat oven to 350*. line 9 muffin cups with paper baking cups. heat small pan over medium heat. toast pecans until fragrant; transfer to plate.
• 2 in double boiler, melt chocolate, butter and 2 tablespoons coffee. stir in 3/4 cup sugar; mix well to combine. remove pot from heat; blend in eggs, then flour. stir in 1/3 teaspoon vanilla. fold in 1/3 cup pecans. divide batter evenly into baking cups; bake 13 minutes.
• 3 to prepare topping, pour remaining coffee and sugar into small pot oven medium-high heat. bring to a boil; cook 2 minutes. turn off heat; whisk in cocoa. return pot to medium heat; stir about 2 minutes until hot and smooth. pour sauce into small bowl; stir in remaining vanilla.
• 4 remove paper from brownie and place in small bowl. scoop frozen yogurt on top of brownie; drizzle with topping, sprinkle with pecans and top with cherry.