German Chocolate Brownies
Ingredients:
1 (4- ounce package) Baker’s German Sweet Chocolate
6 T. butter
3/4 cup sugar
2 eggs, beaten
1 t. vanilla
3/4 cup flour
½ cup Pecans, chopped
For Coconut Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick butter
1 t. vanilla extract
1 1/2 cups coconut
1 cup pecans, chopped
Cool whip, vanilla ice cream and cherry, for garnish
Instructions:
Preheat oven to 350 degrees. Line bottom and sides of 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.
Melt chocolate and butter in a saucepan over medium heat stirring until chocolate is completely melted. Allow chocolate to cool. In a large bowl, mix together sugar, eggs and vanilla. Pour in cooled chocolate; stir to combine.Gently stir in flour and pecans until well blended. Spread brownies into prepared pan.
Bake 25 minutes or until toothpick inserted in center comes out clean.Cool completely before frosting. While brownies bake, prepare coconut frosting.
In a large saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook stirring frequently, until thickened 10-12 minutes. Remove from heat and stir in vanilla, coconut and pecans. Allow frosting to cool 10 minutes before spreading on brownies. Lift brownies from pan using foil as handles and smear with coconut frosting.
Serve each with a dollop of cool whip or ice cream and a cherry on top.
