Thursday, July 1, 2010

German Chocolate Brownies

Posted by Lori:
My sister tried German Chocolate Brownies when we visited Fredericksburg, Texas, in March. I don't like a lot of coconut recipes, but made this dessert for our reunion last Saturday. However, there were sooooooo many great desserts, these brownies were hardly touched. I wasn't sure if they were going to be good enough to post, but Monday I sent them to work with my husband. These German Chocolate Brownies received rave reviews, so you're getting the recipe today. Warning: These are rich! :). I guess they really shouldn't be named "German Chocolate Brownies" since there's no German Chocolate in them, but it is the icing that is typically served on a German Chocolate Cake - hence the name.

Begin recipe with the Fabulous Brownies I have posted before. Use chocolate icing, then top with German Chocolate Cake Icing. ENJOY!

1 pound (4 sticks) butter (not margarine)
3/4 cup cocoa powder
4 cups sugar
6 eggs
1 tablespoon vanilla
1/4 teaspoon salt
3 cups flour
5 cups pecans (optional)

DO NOT USE ELECTRIC MIXER, but mix by hand in order given above. Place in greased and floured (or sugared *** see note below) pan. The recipe says to use a jelly roll pan (10 x 15 x 1) or 2 cake pans (9 x 13). I use the same large Doughmakers pan I've mentioned several times that's 13 x 18.5 and it works fine, too. Bake in preheated 350 degree oven for about 30 minutes. Do not overbake!! Cool and ice with icing below.

Chocolate Icing:
1 stick margarine (not lowfat)
1/4 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla
1 pound (4 cups) powdered sugar

In a medium sized saucepan, bring margarine, cocoa and milk to a boil over medium heat. Remove from stove and add vanilla. Beat in powdered sugar.

German Chocolate Icing:
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
10 ounces grated coconut
1 1/2 cups finely ground pecans
1/4 cup warm milk

To make the frosting, combine the sugar, egg yolks, and evaporated milk in a medium saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Heat over low to medium heat for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool some and spread over chocolate iced brownies.

**If you like a lot of the German Chocolate Icing, you may want to double it, but this will ice the whole pan or the two pans.

***Sugared pan: My husband likes a brownie from a bakery in Lawton, OK. Their brownies have a sugared bottom. I'm not exactly sure this is how they do it, but it works for me! Grease the bottom of the pan (I use shortening because Doughmakers pans can't be sprayed). Sprinkle sugar in the bottom of the pan and swirl around until sugar is covered on the bottom...just like you would do with the flour. It makes a crustier and sweeter bottom.
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