I have a confession to make. These brownies really are not German chocolate brownies but they’re named this way no doubt because of the coconut and pecans that are similar to the frosting that adorns a German chocolate cake.
And did you know that a German chocolate cake is actually more appropriately called German’s chocolate cake? The original German’s chocolate cake was a buttermilk chocolate cake sent in by a housewife that used German’s chocolate invented by an English man named Sam German. (Not very German at all is it?) German’s chocolate is sweeter than milk chocolate and comes in bars under the brand Baker’s. (If you bake with chocolate bars then this is mostly like the brand you’ve bought.) The key to the cake of course was that signature coconut-pecan frosting.
You will need:
3/4 c butter (1 and ½ sticks)
1 1/2 c sugar
3 eggs
1/2 tsp. vanilla
1 cup flour
1/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 14-oz. can of sweetened condensed milk
1 cup coconut
For the frosting:
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 tbsp melted butter
3 to 4 tbsp of milk (enough to make it spread able)
Directions:
Preheat the oven to 350. Grease a 13 x 9 x 2 inch baking pan and set aside.
For the chocolate layer, beat the butter alone until it’s a little fluffy. Add sugar and beat until combined. Beat in eggs and vanilla. Beat in flour and cocoa powder until combined. Stir in chopped pecans and spread mixture into prepared pan. Bake for 30 minutes.
While the brownies are baking, make the coconut layer by mixing together the sweetened condensed milk and coconut. After 30 minutes, take the brownies out of the oven and spread the coconut layer on top. Put it back into the oven for another 15 to 20 minutes until the topping is golden brown around the edges. Cool in the pan and spread the frosting. Yum!
For more recipes. . .check out the cookbook! A new one is coming soon!
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