German Chocolate Brownies

 

German Chocolate Brownies

A brownie so fudgy you have to have seconds. I mean how could you make a brownie any more yummy?  A decadent brownie topped with a rich creamy frosting made with brown sugar, cream, coconut, and pecans. The kind of brownie that calls out your name at night. This is a keeper my friends.

German Chocolate Brownies

8 ounces of German sweet chocolate, coarsely chopped 

¾ cup (1 ½ sticks) unsalted butter 

1 ½ cup sugar

4 large eggs

2 teaspoon pure vanilla extract

1 ½ cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup pecans, chopped

Preheat oven to 350 degrees.  Line a 9 x 13 inch baking dish with parchment paper extending the short edges over by 2-3 inches. Spray well with non-stick cooking spray.  Set aside.

In a small bowl blend flour, baking powder, and salt.  Set aside.

In a medium microwave safe bowl add German Sweet Chocolate and butter and microwave 1 1/2 minutes. Stir together. If mixture isn't completely melted, microwave for 30 seconds intervals at 50% power stirring between intervals, until completely melted.  

Mix in sugar until well combined.  Add eggs, one at a time, mixing well, then add vanilla.  Add flour mixture and mix just until blended.  Stir in pecans.  Pour into prepared baking dish.

Bake in preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool brownies completely then make the frosting

Frosting

3 large egg yolks

1 ¼ cups sugar

½ cup (1 stick) 

1 teaspoon vanilla extract

1 (12 ounce) can evaporated milk   

2 ½ cups sweetened flaked coconut

1 ½ cup pecans, chopped    

Stir the egg yolk, sugar, butter, vanilla and evaporated milk together in a medium saucepan. Over medium heat, cook the mixture, stirring constantly, until thick and bubbly, about 15 minutes. 

Remove pan from heat.  Add coconut and pecans and mix well. Allow frosting to cool for about half an hour.  Spread over completely cooled brownies.  Cut into squares and serve! 

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Peanut Butter Brownies

 Peanut Butter Brownies

I mean really...what goes better with chocolate than creamy peanut butter?  And when you put them in a brownie, you have what I call, heaven on a plate!

​Peanut Butter Brownies

Brownies 
1 cup butter
2 cup sugar
3 eggs, beaten
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
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Filling 
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cup powdered sugar
2 teaspoons milk
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Ganache
1/4 cup peanut butter
2 cups semisweet chocolate chips
1/4 cup butter
1/4 cup cream
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Preheat oven to 350 degrees. Line a 9 × 13 pan with parchment paper leaving about 2 inches hanging over the sides to use as handles later.  Spray paper with non-stick cooking spray.
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Melt the butter in a large saucepan then remove from heat and stir in the sugar.  Add the eggs and vanilla until very well blended. Next add  your cocoa, the baking powder and salt and continue to stir until combined. Finally add the flour and mix until smooth Spread batter into pan and bake 25-30 minutes. Cool completely.
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Next beat the peanut butter, chocolate chips, butter and cream  For peanut butter filling/frosting, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable.  When brownies are completely cool, spread the filling on top of the brownies. Place them in the fridge for at least 30 minutes until the filling sets.
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For the ganache, melt the chocolate, butter and cream in a double boiler or in a microwave safe bowl. Melt together and combine.   Pour the ganache over the top and spread gently. Return to the fridge until set. Store in the refrigerator.

Photography is the property of and copyrighted to ©Wecome Home 2014