Name: German Chocolate Brownies
Yield: 4 servings
Ingredients: 1 14 cups flour; 1 14 cups unsweetened cocoa powder; 2 cups sugar; 2 cups vegetable shortening; 12 cup light corn syrup; 1 12 teaspoons pure vanilla extract; 12 teaspoon salt; 6 large eggs; 1 12 cups half-and-half; 1 cup sugar; 12 cup unsalted butter, room temperature; 6 large egg yolks; 2 teaspoons pure vanilla extract; 24 ounces sweetened flaked coconut; 2 cups pecans, chopped

Servings: 4 persons

1 14 cups flour
1 14 cups unsweetened cocoa powder
2 cups sugar
2 cups vegetable shortening
12 cup light corn syrup
1 12 teaspoons pure vanilla extract
12 teaspoon salt
6 large eggs
1 12 cups half-and-half
1 cup sugar
12 cup unsalted butter, room temperature
6 large egg yolks
2 teaspoons pure vanilla extract
24 ounces sweetened flaked coconut
2 cups pecans, chopped

1
BROWNIES: Preheat oven to 350.
2
Butter and flour a 17x11-1/2x1 baking sheet.
3
Whisk flour and cocoa in a medium bowl; set aside.
4
Using a mixer, beat sugar, shortening, corn syrup, vanilla, and salt in a large bowl.
5
Beat in eggs.
6
Add flour mixture and beat just enough to blend.
7
Spread to edges in prepared baking sheet.
8
Bake until tester inserted in center comes out with a few moist crumbs attached (about 23 minutes).
9
Cool completely on a rack.
10
TOPPING: In a large saucepan over medium heat, stir together the half-n-half, sugar, butter, yolks, and vanilla until mixture thickens (about 180 degrees).
11
Stir constantly for about 15 minutes.
12
Do not allow to boil.
13
Fold coconut and pecans into topping.
14
Chill one hour then spread over brownies.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

German Chocolate Brownies

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