German Chocolate Brownies
German Chocolate Brownies could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 12 and costs 72 cents per serving. This dessert has 358 calories, 4g of protein, and 25g of fat per serving. 228 people were impressed by this recipe. It is a very budget friendly recipe for fans of American food. Head to the store and pick up pecans, light brown sugar, salt, and a few other things to make it today. It is brought to you by Lady Behind the Curtain. From preparation to the plate, this recipe takes about 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is not so tremendous. Similar recipes include German Chocolate Brownies, German Chocolate Brownies, and German Chocolate Brownies.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
3/4 cup butter, cut into small pieced
3 large egg yolks
1 can (12 ounces) evaporated milk
1-1/4 cups light brown sugar, packed
1-1/2 cups pecans, chopped
1/4 teaspoon salt
7 ounces sweetened flaked coconut
1 teaspoon vanilla extract
Equipment:
sauce pan
sieve
bowl
Cooking instruction summary:
Follow the directions on the brownie box. (I chose to put my brownies in individual molds) Bake as directed. (If using molds bake 23 minutes) Set aside and cool completely. Frost with the Coconut Pecan Frosting.Heat egg yolks, evaporated milk, brown sugar and butter in a medium sauce pan over medium heat, stirring constantly until thick, about 15 minutes from the time it start to boil.Strain through a fine sieve into a bowl.Stir vanilla and salt into frosting. Add the coconut and pecans. Stir until well combined. Let cool completely, stirring occasional. Frosting can be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature and stir.
Step by step:
1. Follow the directions on the brownie box. (I chose to put my brownies in individual molds)
2. Bake as directed. (If using molds bake 23 minutes) Set aside and cool completely. Frost with the Coconut Pecan Frosting.
3. Heat egg yolks, evaporated milk, brown sugar and butter in a medium sauce pan over medium heat, stirring constantly until thick, about 15 minutes from the time it start to boil.Strain through a fine sieve into a bowl.Stir vanilla and salt into frosting.
4. Add the coconut and pecans. Stir until well combined.
5. Let cool completely, stirring occasional. Frosting can be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature and stir.
Nutrition Information:
covered percent of daily need
