{Flashback Friday} German Chocolate Brownies

A while ago I posted about the perfect brownie. I referred to it as “the black pencil skirt in your wardrobe. No matter how many trendy and colorful clothes you might have in your closet, you always go back to the pencil skirt. It’s timeless. This right here is your black pencil skirt brownie. A perfectly moist and gooey brownie with just the right amount of cracking on the top that never goes out of style”.  All that is still true, but now I’m giving you a way to dress up that brownie to give it the ultimate “wow” factor. In fashion sense, this is the hot pink Manolo Blahnik heels that will turn heads and drop jaws. (Original post here)

 We’re talking about this sinfully delicious german chocolate version.  The added gooey sweet coconut pecan frosting is just too much to handle. I really have lost all control when it comes to these. I ate the last three, then lied and said the kids ate them. It’s delicious when it’s still warm and chewy, but I think it’s even better the next day when the topping has a little more of a bite to it, just sugary and crumbly and absolute perfection.

German Chocolate Brownies

German Chocolate Brownies

 

German Chocolate Brownies

German Chocolate Brownies

1 C butter, melted
½ C cocoa powder
2 C sugar
4 eggs
2 tsp vanilla
1 C flour
2tsp baking powder
1 C chocolate chips

Preheat oven to 350. Melt the butter, add cocoa, sugar, vanilla, eggs and beat all together with an electric beater until smooth.Add the flour, baking powder and chocolate chips. Stir together and pour into 9×13 glass baking dish and bake for 35-40 minutes until the center is just set.

Coconut Pecan frosting:
3 egg yolks
1 1/4 cups sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla
1 (12-ounce) can evaporated milk
2 1/2 to 3 cups sweetened flaked coconut
1 1/2 cups chopped pecans (optional)

In a medium saucepan, stir together the egg yolks, sugar, butter, vanilla, and evaporated milk until well blended. Bring to a boil then reduce heat to low and cook for about 15 minutes, stirring regularly, until thickened. Remove from heat and stir in the flaked coconut and chopped pecans, blending well. Let mixture cool to room temperature then spread evenly over the cooled brownies.

Source | Julie Tovey

German Chocolate Brownies

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11 thoughts on “{Flashback Friday} German Chocolate Brownies

    • Whisked Away says:

      Thanks Winnie! We’re sitting at a rest stop in the middle of Australia, and after living off fast food for the past week I could use one of these homemade brownies right now too! 🙂

      Like

  1. Shari says:

    I love your comparison of brownies to clothes! These brownies look so decadent and wonderful. I would have no self control around them. Thanks for sharing the recipe! P.S. I keep thinking about your cream puffs, too. I want to make them soon!

    Liked by 1 person

    • Whisked Away says:

      Thanks, Shari! Sorry it’s taken me so long to reply, we’ve been traveling. I did lose all self control and I won’t even admit how many I ate! 🙂 You’ll have to let me know if you try the cream puffs, you won’t be disappointed!

      Like

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