Nutty Mocha Brownie Sundaes

At the stove

Make the recipe

1. Preheat oven to 350°F (175°C) and line 9 muffin cups with paper baking cups.
2. Toast the pecans in a small pan over medium heat until fragrant.
3. In a double boiler, melt the chocolate, butter, and 2 Tbsp coffee.
4. Stir in 3/4 cup sugar, then blend in the egg and egg white, flour, and part of the vanilla.
5. Fold in 1/3 cup pecans, divide batter into muffin cups, and bake 13 minutes.
6. For the topping, boil the remaining coffee and sugar for 2 minutes.
7. Whisk in the cocoa, heat until smooth, then stir in the remaining vanilla.
8. Place each brownie in a bowl, top with vanilla frozen yogurt, mocha topping, pecans, and a cherry.