These brownies are truly superb. If you are a German chocolate cake fan, you need to give these a try. And if you like brownies and aren't allergic to nuts or coconut, you too should try them out. They do take a little bit of time, but are definitely worth it.
For Brownies:
½
½
|
cup semi sweet chocolate chips
cup milk chocolate chips
|
½
|
cup butter or margarine
|
1 ¼
|
cups flour
|
1
|
cup sugar
|
1
|
teaspoon vanilla
|
½
|
teaspoon baking powder
|
½
|
teaspoon salt
|
3
|
eggs, beaten
|
1
|
cup semisweet chocolate chips (6 oz)
|
½
|
cup chopped walnuts (optional)
|
Heat oven to 350°F. In 3-quart saucepan, melt 2 cups chocolate chips and the butter over low heat, stirring constantly; remove from heat. Stir in flour, sugar, vanilla, baking powder, salt and eggs. Spread batter in ungreased 13x9-inch pan.
Bake 27 to 34 minutes or until center is set. Cool completely, about 1 hour.
For Frosting:
1 cup evaporated milk
1 cup sugar
½ cup butter
1 teaspoon vanilla
3 egg yolks
Mix the above ingredients and cook over medium heat, stirring constantly, until thick then add:
1 cup chopped walnuts or pecans
2 cup shredded coconut
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