Directions: |
Directions:1. Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan, or line pan and sides with parchment paper (leave a little extra parchment paper sticking out so you can grab edges to lift brownies out of pan after they’re frosted and cooled; the brownies are really easy to cut when they’re out of the pan).
2. Coarsely chop 1 of the 4-ounce bars of chocolate, if using, and also chop enough pecans to equal 1 cup; set these ingredients aside. Note: the chocolate bar will be easier to chop if it’s been chilled in the refrigerator.
3. Microwave 2 of the 4-ounce chocolate bars and butter in a large microwaveable bowl for 1 to 2 minutes or until butter is melted. Remove from microwave and stir chocolate and butter together until chocolate is completely melted. Add sugar to chocolate-butter mixture, blending well; then add eggs and vanilla, blending well. Add flour, baking powder, and salt, mixing until blended. Then fold in the chopped chocolate, if using, and pecans from Step #2. The batter will be fairly thick.
4. Spread your batter evenly into the prepared 9×13 pan and bake for 35-38 minutes, or until top middle of brownies is set and toothpick inserted in center comes out almost clean–it won’t come out completely clean because of the chopped chocolate in the batter. If you decide to omit the chopped chocolate in the batter, your baking time may be a little less, like 32-36 minutes. Cool brownies completely before adding the frosting.
COCONUT PECAN FROSTING
3 egg yolks
1 1/4 cups sugar
1 stick butter
1 teaspoon vanilla
1 (12-ounce) can evaporated milk
2 1/2 to 3 cups sweetened flaked coconut
1 1/2 cups chopped pecans
In a medium saucepan, stir together the egg yolks, sugar, butter, vanilla, and evaporated milk until well blended. Cook this mixture over medium heat for about 15 minutes, stirring constantly, until thick and bubbly. Remove from heat and stir in the flaked coconut and chopped pecans, blending well. Let mixture cool for about 30 minutes, then give it a final stirring and spread evenly over the completely cooled brownies. |
This recipe for Over The Top German Chocolate Brownies is from