Close
Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| unsweetened cocoa powder (sifted): 1 1/4 cups |
| granulated sugar: 2 cups |
| shortening - vegetable: 2 cups |
| light corn syrup: 1/2 cup |
| pure vanilla extract: 1 1/2 tsp |
| salt: 1/2 tsp |
| eggs: 6 (large) |
| half and half cream: 1 1/2 cups |
| granulated sugar: 1 cup |
| unsalted butter: 1/2 cup (room temperature) |
| eggs: 6 (yolks, large) |
| pure vanilla extract: 2 tsp |
| sweetened flaked coconut meat: 24 oz |
| pecans: 2 cups (chopped) |
German Chocolate Brownies
Credit: Food.com
User rating:
-
Prep Time
50 min -
Cook Time
79 min -
Servings
48 serving(s)
Tags
- BROWNIES: Preheat oven to 350.
- Butter and flour a 17x11-1/2x1 baking sheet.
- Whisk flour and cocoa in a medium bowl; set aside.
- Using a mixer, beat sugar, shortening, corn syrup, vanilla, and salt in a large bowl.
- Beat in eggs.
- Add flour mixture and beat just enough to blend. Spread to edges in prepared baking sheet.
- Bake until tester inserted in center comes out with a few moist crumbs attached (about 23 minutes).
- Cool completely on a rack.
- 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.
- Fold coconut and pecans into topping. Chill one hour then spread over brownies.