-
1
Preheat oven to 350u00b0. 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 350u00b0 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.
