Nutty Mocha Brownie Sundaes

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

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

pecans, pecans, chocolate, unsalted butter, coffee, coffee, sugar, egg, egg, flour, vanilla, cocoa, vanilla frozen yogurt, maraschino cherries

Taken from www.food.com/recipe/nutty-mocha-brownie-sundaes-163434 (may not work)