German Chocolate Brownies |
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Prep Time: 50 Minutes Cook Time: 1 Minutes |
Ready In: 51 Minutes Servings: 48 |
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Another recipe copied in the doctor’s office from the Food/Wine Magazine … slightly modified with my preferences. Number of servings will depend on the size of your brownies. Made this for my office and for Honolulu's Finest...they both loved it. Take only a small piece if you're on a diet or diabetic; it's very rich. Tried this in a 9x13 pan ... took an extra five minutes to bake. Ingredients:
1 1/4 cups flour |
1 1/4 cups unsweetened cocoa powder |
2 cups sugar |
2 cups vegetable shortening |
1/2 cup light corn syrup |
1 1/2 teaspoons pure vanilla extract |
1/2 teaspoon salt |
6 large eggs |
1 1/2 cups half-and-half |
1 cup sugar |
1/2 cup unsalted butter, room temperature |
6 large egg yolks |
2 teaspoons pure vanilla extract |
24 ounces sweetened flaked coconut |
2 cups pecans, chopped |
Directions:
1. BROWNIES: Preheat oven to 350.
2. Butter and flour a 17x11-1/2x1 baking sheet.
3. Whisk flour and cocoa in a medium bowl; set aside.
4. Using a mixer, beat sugar, shortening, corn syrup, vanilla, and salt in a large bowl.
5. Beat in eggs.
6. Add flour mixture and beat just enough to blend. Spread to edges in prepared baking sheet.
7. Bake until tester inserted in center comes out with a few moist crumbs attached (about 23 minutes).
8. Cool completely on a rack.
9. TOPPING: In a large saucepan over medium heat, stir together the half-n-half, sugar, butter, yolks, and vanilla until mixture thickens (about 180 degrees). Stir constantly for about 15 minutes. Do not allow to boil.
10. Fold coconut and pecans into topping. Chill one hour then spread over brownies.
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