German Chocolate Brownies
2 (4 ounce) packages sweet baking chocolate
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Coconut-Pecan Frosting — (recipe follows)
COCONUT-PECAN FROSTING
1/2 cup sugar
1/4 cup butter or margarine
1/3 cup evaporated milk
1/2 teaspoon vanilla
2 egg yolks
1 cup flaked coconut
2/3 cup chopped pecans
Heat oven to 350ş. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Stir in remaining ingredients
except Coconut-Pecan Frosting.
Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in
center comes out clean. Cool completely. Frost with Coconut-Pecan
Frosting. Cut into 8 rows by 4 rows.
COCONUT-PECAN FROSTING:
Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart saucepan
over medium heat about 12 minutes, stirring frequently, until thickened.
Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.
Yield:
“32 Brownies”
Per serving: 172 Calories (kcal); 11g Total Fat; (56% calories from fat); 2g Protein; 18g Carbohydrate; 26mg Cholesterol; 88mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Did you know that there are different types of coconut at the
grocery store? Look closely and notice there is flaked and
shredded coconut. The flaked coconut is cut into small pieces and
is much drier than shredded coconut. In fact, you could squeeze a
handful of shredded coconut and it would stick together a bit, but
flaked coconut is dry, like uncooked rice kernels. Either works,
but shredded coconut will give you more moistness and chewiness.
“I Don’t Have That”
Out of nuts? Don’t fret! Just use 1 2/3 cups of coconut in the
frosting instead of nuts and coconut.
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