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German Chocolate Brownie Recipe

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This recipe for German Chocolate Brownie, by , is from The Penn Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Leeann Penn

Category:
Category:

Ingredients:  
Ingredients:  
One 8x8 or 9x9 pan cooked cooled brownies (boxed or homemade)
2/3 c. evaporated milk (full fat)
2/3 c. sugar
1 large egg yolk (beaten)
5 T. unsalted butter (cut into pieces)
1 1/2 teaspoons vanilla extract
2/3 c. chopped toasted pecans
1 3/4 c sweetened shredded coconut

Directions:
Directions:
1. In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolk and butter. Bring to a simmer and cook for 8-10 minutes, whisking frequently.

2. Remove from the heat and stir vanilla extract, pecans and coconut. Spoon onto the brownies and carefully spread the frosting into an even layer.

3. Cool completely (until the frosting has firmed up a bit) begore cutting. You can speed along the cooling by placing the brownie's in the refrigerator or freezer for a short time. Don't leave them in too long or the brownies could dry out.

Notes: To toast pecans: Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted. Watch them closely so that they don't burn.

Personal Notes:
Personal Notes:
I have doubled the recipe and put it into a 9 x 13 pan. Preston really liked these.

 

 

 

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