German Chocolate Brownies

From the kitchen of One Perfect Bite...I made these brownies for the Silver Fox this weekend. He is in 7th heaven. I am in sugar shock. Those of you who have an insatiable sweet tooth will love these, but those who share my aversion to overly sweet desserts, best take a pass and try one of the blackberry recipes we've recently featured. This is a simple recipe that will cause you no problems. I do want to point out that the recipe uses salted butter. If you use the unsalted variety be sure to add 1/4 teaspoon salt to the ingredients to keep the flavors in balance. The brownies are dense and moist, and they are good keepers if properly wrapped and refrigerated. Here is how they are made.


German Chocolate Brownies...from the kitchen of One Perfect Bite courtesy of Confessions of a Cookbook Queen

Ingredients:
Brownies
1/2 cup salted butter, melted and cooled
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1/2 cup all purpose flour
1/2 cup semi sweet chocolate chips
Topping:
2 egg whites
1 cup sweetened flaked coconut
1/2 cup pecans, finely chopped
1/4 cup brown sugar
2 tablespoons milk
1/4 teaspoon vanilla
dash of salt

Directions:
1) Preheat oven to 350 degrees F. Line an 8×8-inch pan with foil long enough to create "rabbit ears" to remove brownies from pan. Spray foil thoroughly with nonstick spray.
2) Combine melted butter and cocoa powder in a medium bowl and stir until cocoa powder is dissolved. Add sugar and mix well. Add eggs one at a time, stirring well after each addition. Stir in vanilla. Add flour and stir only until you can no longer see flour in the batter. Gently fold in chocolate chips. Pour batter in prepared 8×8 pan and smooth the top with a spatula.
3) Beat egg whites with a wire whisk until foamy. Stir in coconut, pecans, brown sugar, milk, vanilla and salt until well combined. Spread topping evenly over batter.
4) Bake brownies for 25-30 minutes or until a toothpick inserted in the middle comes out with moist crumbs stuck to it. Cool pan on a wire rack until it's at room temperature. Remove from pan, peel back foil and cut into 16 pieces.

                    

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