RCI-BR.005.0301.001
German Chocolate Brownies
This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper or lightly grease it.
10 minutes
2
Melt the sweet cooking chocolate and 6 tablespoons butter together in a double boiler or microwave in 30-second intervals, stirring until smooth.
5 minutes
3
Combine the 2 beaten eggs with 1 teaspoon vanilla and stir into the melted chocolate-butter mixture until well incorporated.
2 minutes
4
In a separate bowl, whisk together 1/4 cup sugar, 1/2 cup flour, 2 tablespoons milk, and 1/2 teaspoon baking powder.
2 minutes
5
Fold the dry ingredients into the chocolate mixture until just combined, being careful not to overmix.
2 minutes
6
Pour the brownie batter into the prepared pan and smooth the top evenly.
2 minutes
7
Bake the brownie layer for 12-15 minutes until set but still slightly fudgy in the center.
15 minutes
8
While the brownies bake, beat the 2 egg yolks with 2/3 cup sugar until pale and thick, about 2-3 minutes.
3 minutes
9
Stir the 1 small can of evaporated milk, 1/4 cup melted margarine, 1 cup flaked coconut, and 1/2 cup chopped walnuts into the egg yolk mixture until well combined.
2 minutes
10
Remove the brownie layer from the oven and immediately spread the coconut-walnut topping evenly over it.
2 minutes
11
Return the pan to the oven and bake for an additional 12-15 minutes until the topping is golden brown and set.
15 minutes
12
Cool completely in the pan before cutting into 4 large squares or smaller servings and serve at room temperature or slightly warm.
30 minutes