Brownie Tiramisu

Tiramisu is probably one of my favorite desserts in the whole wide world. This one is one of those that makes you wonder why in the world would you need anything else, when you have this sitting in front of you. It is a dessert experience!
1/2 cup chopped pecans
2/3 cup coffee liqueur (I just use strong brewed coffee)
1 1/2 (4 oz) semisweet chocolae bars, divided
3/4 cup butter
2 1/4 cups sdugar, divided
3 large eggs
1 cup all purpose flour
1 (8 oz) cream cheese or mascarpone cheese
1 teas vanilla
1 cup whipping cream
Preheat oven to 350. Arrange pecans in a single layer on a baking sheet and bake 5 to 7 min or until lightly toasted and fragrant. *I have to tell you, I skip this step. I don’t like pecans in the tiramisu, but for all you pecan lovers out there, eat your heart out.
Coarsely chop 1 chocolate bar. Microwave chopped chocolate and butter in a large microwave bowl for about 1 to 1 and 1/2 mins or until chocolate is melted, stirring at 30 sec intervals. Whisk in 2 cups sugar and eggs, whisking until blended; stir in flour, stirring just until blended. Spoon batter into a lightly greased 11×7 inch pan.
Bake at 350 for 30 to 35 min or until center is set. Remove from oven and cool in pan for 10 min. Pierce browne multiple times using a fork.
*See Below
Pour coffee mixture over brownie. Let cool on wire rack 1 hour until completely cool.
Whisk together remaining 1/4 cup sugar, mascarpone or chream cheese and vanilla in a bowl. Beat whipping cream at medium speed with mixer untill stiff peaks form. Fold whipped cream into cream cheese mixture.
Crumble half of brownies and divide evenly among 6 (8 oz) glasses. Spoon half of cheese mixture over brownies. Repeat procedure with remaining brownies and cheese mixture. Chop remaining half of chocolate and sprinkle over top of glasses.
*If you are in a hurry, buy brownies or make Duncan Hines Fudge brownies and preceed with pouring the coffee over warm brownies. Then proceed as directed.