Friday, September 27, 2013

German Chocolate Brownies

Alright, so after making these, I promptly brought them to the office.  WAY too dangerous to keep around the house.  I like the topping on a German chocolate cake, but not usually the cake itself.  It just seems too light for my tastes.  So for these, I purposely sought out the darkest fudgy'est brownie mix I could find.  So if you are into dark, rich chocolate brownies and coconut, these may be just the thing for you, too!  

We're going to file this under the semi-homemade category.  I made them after work, so I shaved some time and effort off of them by using a brownie mix.  I made them my own, however with this to-die-for creamy, coconut pecan topping.  If you have a favorite made-from-scratch brownie recipe you want to use, knock yourself out.  But for an easy, but decadent dessert that people will rave over without a lot of stress, follow my step-by-step photos.


Ingredients:
Brownies - 
  • 1 pkg "dark" chocolate brownie mix
  • 2 large eggs (bring to room temperature)
  • 1/2 cup canola oil
  • 1/4 cup water
  • 1/2 tsp pure vanilla extract
Coconut Pecan Frosting - 
  • 1/2 cup half and half (or evaporated milk)
  • 1/2 cup granulated sugar
  • 1 egg yolk, beaten
  • 4 Tbsp butter
  • 1/2 tsp pure vanilla extract
  • 1/2 cup chopped pecans, toasted and cooled
  • 1/2 cup flaked sweetened coconut, toasted 

Step-by-Step:
Preheat oven to 350 degrees F.  Rather than spray my stone baker, I lined it with parchment paper so that I could just lift the brownies out of the dish. 
My daughter is just starting to learn to read, so she "read" the instructions off of the box before we began.  It was priceless... and included putting the "mixed up ingredients" into a "short bowl" to bake them in.  Well this is our short bowl.  (casserole dish) 

Mix brownie batter according to package directions.  Pour batter into a prepared casserole dish. 
 1 pkg "dark" chocolate brownie mix + 1/4 cup water

 
 1/2 cup canola oil + 2 large eggs (brought to room temperature)
1/2 tsp pure vanilla extract
 Pour into the prepared pan.
 

Bake according to directions.  I used a 9"x9" stone "baker," and cooked for 34 minutes.  A toothpick inserted into the batter should come out clean, but don't over bake or they will dry out.
To prepare for the frosting, toast the pecans and the coconut.  I dry toasted the nuts about 7 minutes in the 350 degree F oven, shaking them around a couple of times.  I just used a lower rack while the brownies were cooking.  Same thing for the coconut - dry toast them in a pan in the oven, mixing them around every couple of minutes or so until pretty and brown.  Watch coconut carefully so that it doesn't burn.
1/2 cup chopped pecans
1/2 cup flaked sweetened coconut
While brownies are baking,  let's prepare the coconut pecan frosting.  Combine the first five ingredients.
1/2 cup half and half
1/2 cup granulated sugar
1 egg yolk, beaten
4 Tbsp butter
1/2 tsp pure vanilla extract

Carefully bring to a boil, then reduce heat to medium low and cook for about 5 - 7 minutes so that it will thicken.  Remove from heat, then stir in toasted pecans and coconut.  


1/2 cup chopped pecans, toasted and cooled
1/2 cup flaked sweetened coconut, toasted

Spread the frosting over the warm brownies.  Let the brownies and frosting cool a while before lifting out, then cutting the brownies.

Carefully just lift out the parchment paper from the dish.  TaDAH!!!  Yay!! No more "digging out" the brownies!

There IS no other word to describe these than decadent!  The darkest, fudgiest brownies I could find, and a coconut pecan praline'esque topping over that?  Yes!

I hope you've enjoyed this recipe!   Be sure to Click over to my Recipe Index for tons more ideas of things you can cook with/for your family.  If you are new to MenuMusings, Click here to subscribe so you can become part of the MenuMusings community!  You can also interact with me on the MenuMusings Facebook Page

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Now here are some "bonus" recipes for you.  Click the links to go there!
High Class Shepherd's Pie

Rosemary Black Pepper No-Knead Artisan Bread

Quick Chicken Parmigiana Panini

Creamy Chicken Piccata

Homemade Snickers Bars


Individual White Chocolate and Raspberry Bread Puddings


Written Method:
Preheat oven to 350 degrees F.  Rather than spray my stone baker, I lined it with parchment paper so that I could just lift the brownies out of the dish.  Mix brownie batter according to package directions.  Pour batter into a prepared casserole dish.  Bake according to directions.  I used a 9"x9" stone "baker," and cooked for 34 minutes.  A toothpick inserted into the batter should come out clean, but don't over bake or they will dry out. 

To prepare for the frosting, toast the pecans and the coconut.  I dry toasted the nuts about 7 minutes in the 350 degree F oven, shaking them around a couple of times.  I just used a lower rack while the brownies were cooking.  Same thing for the coconut - dry toast them in a pan in the oven, mixing them around every couple of minutes or so until pretty and brown.  Watch coconut carefully so that it doesn't burn.

While brownies are baking,  let's prepare the coconut pecan frosting.  Combine the first five ingredients.  Carefully bring to a boil, then reduce heat to medium low and cook for about 5 - 7 minutes so that it will thicken.  Remove from heat, then stir in toasted pecans and coconut.  Spread the frosting over the warm brownies.  Let the brownies and frosting cool a while before cutting.
Cook brownies according to package directions. 

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