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1
Preheat oven to 350*.
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2
Line 9 muffin cups with paper baking cups.
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3
Heat small pan over medium heat.
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4
Toast pecans until fragrant; transfer to plate.
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5
In double boiler, melt chocolate, butter and 2 Tablespoons coffee.
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6
Stir in 3/4 cup sugar; mix well to combine.
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7
Remove pot from heat; blend in eggs, then flour.
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8
Stir in 1/3 teaspoon vanilla.
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9
Fold in 1/3 cup pecans.
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10
Divide batter evenly into baking cups; bake 13 minutes.
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11
To prepare topping, pour remaining coffee and sugar into small pot oven medium-high heat.
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12
Bring to a boil; cook 2 minutes.
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13
Turn off heat; whisk in cocoa.
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14
Return pot to medium heat; stir about 2 minutes until hot and smooth.
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15
Pour sauce into small bowl; stir in remaining vanilla.
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16
Remove paper from brownie and place in small bowl.
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17
Scoop frozen yogurt on top of brownie; drizzle with topping, sprinkle with pecans and top with cherry.
