Took the train to Brownietown and I enjoyed some German Chocolate Brownies. When I say I enjoyed them, I mean I licked the batter off the spoon before they were baked, I licked the knife after testing if the brownies were done, and then I had quite a few brownies once they were baked.
I came across this recipe in an old magazine. Upon reading "brownie" I started drooling and craving them immediately. I knew I needed to come up with a reason to make them, and consequently eat them. Good news, it took me .5 seconds to remember that I just happened to have company coming into town. I also realized that one of them just happened to love German chocolate anything and he just happened to have had a birthday recently.
German Chocolate Brownies = Happy Birthday. German Chocolate Brownies = happy me.
These brownies are my favorite kind of brownie. They are rich, dense, and fudgy. Just how I like them. Another delightful component of these brownies is the toasted pecans and the toasted coconut.
Do you see that goodness?!?
So yeah, these brownies are GREAT. Not only did the birthday boy enjoy them, but so did every single person in the housed. Every. Single. One.
Brownies are so delightful. These German Chocolate Brownies are heaven I tell you. HEAVEN. Give them a try. You won't be disappointed.
German Chocolate Brownies
3/4 cups unsalted butter (1 1/2 sticks)
1 3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup unsweetened cocoa
1/3 cup flour
1 1/2 cups chopped pecans, toasted
1/2 cup heavy cream
1/2 cup semi sweet chocolate chips
1 cup sweetened coconut, toasted
Preheat oven to 350 degrees. Line a 8x8 baking dish with parchment paper.
In a saucepan, melt the butter over medium heat. Take off heat and whisk in sugar, vanilla, and salt. Whisk for about 1 minute until smooth. Add in the eggs one at a time, whisking each time. Add the cocoa powder and flour. Stir until blended together. Fold in the toasted pecans.
Pour the batter into the prepared baking dish. Bake the brownies for 40-45 minutes, until tester comes out clean. Cool brownies in the pan.
While the brownies cool, make the chocolate sauce. In a saucepan, melt the chocolate in the cream over medium heat. Whisk constantly until the chocolate melts into the cream and the sauce is smooth. Pour the chocolate sauce over the cooled brownies.
Top with toasted coconut. Lightly press the coconut into the chocolate frosting.
Once the chocolate has cooled and set, lift the brownies from the pan by lifting out the parchment paper. Cut the brownies into squares.
adapted from: Rachael Ray
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