deserves a gorgeous dessert, right?
I made Brownie Tiramisu the other day...and it totally exceeded my expectations. They were fun to make, assemble, and eat. But they are rich...so next time, I think I'm going to make them in shot glasses because that would be the perfect amount...though you might want two! (But 8 oz. of Brownie Tiramisu is definitely a bit much for most people--and generally, I am not "most people" when it comes to dessert...but I barely finished half of mine!)
1/2 cup pecans, chopped
1/3 cup coffee liqueur
1/3 cup brewed coffee
2--4 oz. semisweet chocolate bars, divided (you'll only use half of one of them)
3/4 cup butter
2 1/4 cup sugar, divided
3 large eggs
1 cup flour
8 oz. mascarpone cheese
1 tsp. vanilla
1 cup whipping cream
1. Preheat over to 350 degrees. Arrange pecans in a single layer and bake 5-7 minutes until toasted.
2. Stir together coffee liqueur and coffee. Set aside.
3. Coarsely chop one chocolate bar. Microwave chopped chocolate and butter in a microwave at Medium power (50%) for 1 to 1 1/2 minutes until smooth, stirring at 30 second intervals. Whisk in 2 cups sugar and eggs until blended. Stir in flour, just until blended. Spoon batter into greased 11x7 inch pan.
4. Bake at 350 for 35 minutes. Remove from oven and cool in pan 10 minutes. Pierce brownie multiple times using the tines of a fork. Pour coffee mixture over brownies. Let cool one hour until cool.
5. Whisk together 1/4 cup sugar, mascarpone, and vanilla. Beat whipping cream at medium speed in a separate bowl until peaks form. Fold into mascarpone mixture.
6. Crumble half of the brownies and divide among 6 8oz. glasses. Spoon half of mascarpone over brownies. Repeat layers. Chop remaining 2 oz. chocolate into thin shreds and sprinkle over mascarpone. Top with pecans.
And I do realize that I'm WAY behind on archiving recent recipes in the sidebar...it's on my list of To-Do's!