German Chocolate Brownies

[Robyn2]

These sound very yummy!

German Chocolate Brownies

2 bars (4-oz each) sweet baking chocolate
1/2 cup unsalted butter (no substitutes)
1-1/2 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp vanilla extract (real)
1/4 tsp salt
2 eggs (room temperature)
Coconut-Pecan Frosting

1/2 cup sugar
1/4 unsalted butter (no substitutes)
1/3 cup evaporated milk
1/2 tsp vanilla extract (real)
2 egg yolks
1 cup flaked coconut
2/3 cup chopped pecans
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Brownies
Heat oven to 350° Grease 13x9 pan.
Heat chocolate & butter in 3-qt saucepan over low heat, stir frequently, until melted.
Remove from heat.
Stir in remaining ingredients.
Spread batter in pan.
Bake 20-25 minutes or until tests done.
Cool completely.
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Frosting
Mix sugar, butter, milk, vanilla & egg yolks in 1 1/2-qt saucepan.
Cook over medium heat about 12 minutes, stir frequently, until thick.
Stir in coconut and pecans. Beat until of spreading consistency.
Spread on top of brownies
Cool

[Robyn2]

German Chocolate Brownie Cookies

1 1/2 cups all-purpose flour
1/3 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups packed brown sugar
2/3 cup shortening
1 tablespoon water
1 teaspoon vanilla extract
2 eggs
2 cups semisweet chocolate chips

Heat oven to 375*F (190*C) .
In a medium bowl combine flour, cocoa, salt and baking soda, mixing well; set aside.
In large bowl cream together brown sugar, shortening, water, and vanilla until light and fluffy. Add eggs and continue beating for another 2 minutes. Stir in flour mixture until just mixed and then add chocolate chips.
Drop by tablespoonfuls onto ungreased baking sheets about 2-inches apart. Bake in the middle of the oven for 7 to 9 minutes, or until cookies are set. Do not over bake. Cool for 2 minutes on baking sheet. Transfer cookies to wire rack to cool completely. Frost cooled cookies.

Frosting:

1/2 cup evaporated milk
1/2 cup sugar
1/4 cup butter, softened
2 egg yolks, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup flaked coconut

Combine evaporated milk, sugar, butter, and egg yolks in medium saucepan. Stir over medium heat until thickened.

Remove pan from heat. Stir in vanilla, pecans and coconut into the warm mixture. Allow to cool slightly and frost cooled cookies.
Makes 3 dozen.

[Robyn2]

German Chocolate Brownies:

1 stick butter
4 ounces sweet baking chocolate
1/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/3 cup packed brown sugar
1/3 cup heavy cream
1/3 cup chopped pecans
1/3 cup flaked coconut

Preheat oven to 350 degrees. In a small saucepan over very low heat, melt 1/2 stick butter and chocolate together; set aside to cool to room temperature. Grease a 9 inch square pan. In a medium bowl, stir together flour, cinnamon, baking powder and salt.

In a large bowl, with an electric mixer on high speed, beat eggs until thick and lemon colored. Gradually beat in white sugar and vanilla. With a wire whisk, fold in melted chocolate mixture and flour mixture until batter is well blended, scraping down side of bowl frequently with a rubber spatula. Turn batter into prepared pan, leveling surface.

Bake 20 to 25 minutes, or until center is firm and a toothpick inserted in center comes out clean. Remove pan to a rack and let cool 30 minutes. When brownies have cooled, in a small saucepan, bring remaining 1/2 stick butter, brown sugar and cream to a boil. Reduce heat to medium low and cook, stirring until slightly thickened, 2 to 3 minutes. Stir in pecans and coconut. Spread topping over brownie layer in pan. Let cool, cut, and serve.

[Robyn2]

Decadent Chocolate Caramel Brownies

1 box of Pillsbury German chocolate cake mix
¾ cups finely chopped, toasted almonds
1 ½ sticks butter or margarine, melted
1 package of Brach's caramels, unwrapped
2/3 cup of Pet brand (my personal favorite) evaporated milk, divided
1 ¼ cups milk chocolate chips
1 ¼ cups crushed English Toffee bits (these come in a bag just like chocolate chips now!)


Directions
Preheat over 350. Melt caramels in a double-boiler with 1/3 cup evaporated milk. Stir frequently until caramel is completely melted. Add almonds and incorporate well. Set aside, but keep double boiler over the hot water to prevent hardening. In a large mixing bowl, combine the dry cake mix, melted butter and 1/3 cup of evaporated milk and stir until a dough-like mixture forms (do not eggs, as instructed on the cake mix box!!). Press about ½ of the dough mixture into the bottom of a Pam-sprayed (or buttered) 9 x 13 Pyrex or non-stick baking dish. Bake at 350 for about 8 minutes (you're only partially cooking it at this point). Remove from oven and sprinkle chocolate chips and toffee bits over brownie bottom. Drizzle caramel mixture on top, covering as much as the surface as possible (don't forget the edges!). With the rest of the dough, form several 1" flat "circles" and arrange randomly over the top of the caramel, covering as much of the edges as possible (you won't cover the caramel completely - you'll end up with a marbled effect through which you'll be able to see much of the caramel and chocolate!). Bake uncovered for approximately 15 - 17 minutes (don't overcook!). Remove from oven and cool. Refrigerate at least an hour before attempting cut (or you'll end up with a HUGE caramel mess on your hands!!

[Robyn2]

Caramel Brownies

Ingredients
1 pkg. Kraft Caramels (about 50 )
1 small can evaporated milk
1 German cake mix
1 1/2 sticks melted margarine
1 cup chopped nuts
1 (6oz. ) pkg. chocolate chips

Directions
Put caramels and 1/3 cup evaporated milk in pan in a 250* oven until melted. Stir til smooth. Mix cake mix,margarine,remaining evaporated milk and nuts together. Spread 1/2 cake mixture in pan. Bake at 350* for 6 minutes.Take out of oven, sprinkle chocolate chips over cake, then the caramel mixture, then remaining cake mixture, putting on by spoonfuls and spreading gently. Bake 15 minutes at 350*.

[Robyn2]

German Chocolate Brownies

4 oz. German's sweet chocolate
6 tbsp. unsalted butter
3 oz. cream cheese
1 cup sugar
3 large eggs
1/2 cup plus 1 tbsp. flour, divided
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. almond extract, optional
1/2 cup chopped pecans
1/2 cup shredded coconut

Preheat to 350. Butter and flour a 9 inch pan.

Melt the chocolate and 2 tbsp. butter in a double boiler over hot water. Let cool.

In a medium mixing bowl, cream remaining butter and the cream cheese. Gradually add 1/4 cup sugar and beat until fluffy. Add 1 egg, 1 tbsp. flour and 1/2 tsp. vanilla. Mix well. Set aside.

In another large bowl, beat 2 eggs until thick and lemon colored. Gradually add 3/4 cup sugar and beat until thick. Stir in the remaining 1/2 cup flour, baking powder and salt. Mix. Add the chocolate mixture, 1/2 tsp. vanilla, almond extract, pecans and coconut.

Spread half the chocolate mixture in the prepared pan. Top with the cream cheese mixture, then top with remaining chocolate batter.

If desired cut zigzags in all three layers with a sharp knife for a marble effect.
Bake about 35 minutes. Let cool, cut into squares.