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Recipe_German Chocolate Brownies


German Chocolate Brownies

A lovely, cakey brownie topped with an incredible icing that's loaded with coconut and toasted pecans. The icing is really what sets these apart!

Prep time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 40 Minutes
Serving Size: 24 brownies

Featured Bakeware:

USA Pan Rectangular Cake Pan

Ingredients

Brownies:
2 sticks unsalted butter
2 1/4 cup sugar
1 1/4 cup cocoa powder (preferably Dutch processed)
1 teaspoon milk
1 1/2 teaspoon baking powder
1 tablesppon vanilla extract
5 eggs
1/2 cup water
1 1/2 cup flour
2 cup mini chocolate chips
Icing:
1 cup evaporated milk
1 cup sugar
3 large egg yolks
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cup sweetened flaked coconut
1 cup pecans, toasted and chopped

Recipe Instructions

Over low heat, melt butter and then add sugar. Stir to combine. Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, one at a time. Then, add the water. Mix by hand until smooth. Add the flour and stir until batter is smooth. Pour into USA Pan 13 x 9 pan. Bake in preheated 350 degree oven for 13 minutes. Pull the brownies out and scatter the mini chocolate chips over the top. Put brownies back in oven for 15-17 more minutes.
Whisk together evaporated milk and sugar in saucepan. Whisk in egg yolks and softened butter. Cook over medium heat until it simmers, then reduce to low and cook. Whisk frequently, until mixture darkens and thickens, about 10 min. Remove from heat and stir in vanilla, coconut, and pecans. Cool the icing until just warm and thick. Spread over brownies.


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