German Chocolate Brownies

Name: German Chocolate Brownies
Total time: 900 s
Cuisine: American
Ingredients: 1 FOR BROWNIES; 4 oz unsweetened chocolate, chopped; 4 oz butter, 1 stick; 2 cup granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1 cup flour; 1 FOR COCONUT PECAN FROSTING; 1 cup granulated sugar; 1 cup evaporated milk; 1/2 cup butter; 3 large eggs, beaten; 1 1/3 cup; 1 1/3 cup sweetened flaked coconut; 1 cup chopped pecans; 1 tsp vanilla extract

fenway @Fenway

A twist on the german chocolate cake, quicker to make and really good on a fudge brownie

fenway @Fenway

A twist on the german chocolate cake, quicker to make and really good on a fudge brownie

Saved

Ingredients

15 mins

1FOR BROWNIES
4 ozunsweetened chocolate, chopped
4 ozbutter, 1 stick
2 cupgranulated sugar
4 largeeggs
1 tspvanilla extract
1 cupflour
1FOR COCONUT PECAN FROSTING
1 cupgranulated sugar
1 cupevaporated milk
1/2 cupbutter
3 largeeggs, beaten
1 1/3cup
1 1/3 cupsweetened flaked coconut
1 cupchopped pecans
1 tspvanilla extract

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Steps

15 mins

1

MAKE BROWNIES
2

Preheat oven to 350. Grease and flour a 9 by 13 inche pan.
3

Melt butter and chocolate just untl melted, cool to room temperature.
4

In a large bowl add sugar, vanilla and eggs, beat until well mixed
5

Add chocolate/butter mix and just mix in. Add flour and fold in just until blended, don't over mix.
6

Place batter in prepared pan and bake about 25 minutes until a toothpick comes out with a few crumbs.
7

MAKE FROSTING
8

In a saucepan, cook sugar,evaporated milk, butter and eggs. Cook over medium heat, stirring constantly, until mixture starts to bubble.Remove from heat and add coconut, pecans and vanilla. Cool completely.
9

Frost cooled brownies with cooled frosting, cut into squares.

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fenway @Fenway

on April 16, 2014 17:29

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.