“hot from the oven and topped with a scoop of vanilla frozen yogurt, smothered with a rich mocha sauce, and capped with nuts and a maraschino cherry, these nutty sundaes make a real treat for all.”

Ingredients Nutrition


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

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