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German Chocolate Brownies




Source of Recipe


Unknown


List of Ingredients




8 Tblsp. (1 stick) butter
4 oz. sweet baking chocolate
1/3 cup flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 cup sugar
1 tsp. vanilla
1/3 cup packed brown sugar
1/3 cup heavy cream
1/3 cup chopped pecans
1/3 cup flaked coconut


Recipe



Preheat oven to 350° F. In a small saucepan over very low heat, melt 1/2 stick butter and chocolate together; set aside to cool to room temperature. Grease a 9-inch square pan. In a medium bowl, stir together flour, cinnamon, baking powder and salt.

In a large bowl, with an electric mixer on high speed, beat eggs until thick and lemon colored. Gradually beat in white sugar and vanilla. With a wire whisk, fold in melted chocolate mixture and flour mixture until batter is well blended, scraping down side of bowl frequently with a rubber spatula. Turn batter into prepared pan, leveling surface.

Bake 20 to 25 minutes, or until center is firm and a toothpick inserted in center comes out clean. Remove pan to a rack and let cool 30 minutes. When brownies have cooled, in a small saucepan, bring remaining 1/2 stick butter, brown sugar and cream to a boil. Reduce heat to medium low and cook, stirring until slightly thickened, 2 to 3 minutes. Stir in pecans and coconut. Spread topping over brownie layer in pan. Let cool, cut, and serve.