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1
Heat oven to 350.
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2
Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides.
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3
Place butter and unsweetened baking chocolate in medium microwave safe bowl.
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4
Microwave at high 100% 1 minute; stir.
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5
If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.
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6
Cool 5 minutes.
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7
Beat eggs and vanilla in large bowl until foamy.
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8
Gradually beat in granulated sugar.
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9
Blend in chocolate mixture; fold in flour and pecans.
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10
Spread mixture in preheated pan.
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11
Bake 40-45 minutes or until wooden pick inserted in center comes out clean.
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12
Cool completely in pan on wire rack.
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13
Use foil to lift brownie from pan; remove foil.
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14
Place brownie layer on serving plate.
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15
Beat cream cheese and powdered sugar in medium bowl until well blended.
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16
Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well.
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17
Spread over brownie layer.
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18
Cover; refrigerate until serving time.
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19
Just before serving, prepare chocolate glaze.
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20
Drizzle generous tablespoon glaze over top and down sides of each serving.
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21
Chocolate Glaze:.
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22
Place hershey's special dark baking chocolate and 1/2 c whipping cream in small microwave safe bowl.
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23
Microwave at high 30-45 seconds or until chocolate is melted and mixture is smooth when stirred.
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24
Cool slightly.
