German Chocolate Brownies Recipe
Summary
Difficulty LevelMediumHealth IndexJust Enjoy
Ingredients
| Butter stick | 1 | |
| 4 ounces sweet baking chocolate | ||
| Flour | 1/2 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 2 | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
Directions
1. Preheat oven to 350°F. In a small saucepan over very low heat or in a microwave, melt 1/2 stick (4 tablespoons) butter and chocolate together; set aside to cool to room temperature. Grease a 9-inch square pan. In a medium bowl, stir together flour, cinnamon, baking powder, and salt.
2. In a large bowl, with an electric mixer on high speed, beat eggs until thick and lemon colored. Gradually heat in granulated sugar and vanilla.
3. With a wire whisk, fold in melted chocolate mixture and flour mixture until batter is well blended, scraping down side of bowl frequently with a rubber spatula. Turn batter into prepared pan, leveling surface.
4. Bake 20 to 25 minutes, or until center is firm and a toothpick inserted in center comes out clean. Remove pan to a rack and let cool 30 minutes.
5. When brownies have cooled, in a small saucepan, bring remaining 1/2 stick butter, brown sugar, and cream to a boil. Reduce heat to medium low and cook, stirring, until slightly thickened, 2 to 3 minutes. Stir in pecans and coconut. Spread topping over brownie layer in pan. Cut into 16 squares and serve warm; or axil, wrap well, and refrigerate.
2. In a large bowl, with an electric mixer on high speed, beat eggs until thick and lemon colored. Gradually heat in granulated sugar and vanilla.
3. With a wire whisk, fold in melted chocolate mixture and flour mixture until batter is well blended, scraping down side of bowl frequently with a rubber spatula. Turn batter into prepared pan, leveling surface.
4. Bake 20 to 25 minutes, or until center is firm and a toothpick inserted in center comes out clean. Remove pan to a rack and let cool 30 minutes.
5. When brownies have cooled, in a small saucepan, bring remaining 1/2 stick butter, brown sugar, and cream to a boil. Reduce heat to medium low and cook, stirring, until slightly thickened, 2 to 3 minutes. Stir in pecans and coconut. Spread topping over brownie layer in pan. Cut into 16 squares and serve warm; or axil, wrap well, and refrigerate.
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