Tuesday, April 05, 2011

German Chocolate Layered Brownies

1 1/4 pounds Unsalted butter
1/2 fluid ounce Vanilla extract
12 Eggs
1/2 teaspoon Salt
2 pounds Granulated sugar
2 ounces Cocoa powder
14 ounces All-purpose flour
1 pound Pecans, chopped
12 ounces Unsalted butter
12 ounces Shredded coconut
4 teaspoons Coconut flavoring
4 teaspoons Vanilla extract
1 1/4 pounds Powdered sugar
1 1/2 pounds Cream cheese, softened

1. Melt chocolate and butter together and set aside. Stir in the vanilla extract.

2. Beat eggs, salt and sugar together in another bowl.

3. In a large bowl stir together the cocoa powder, flour, and pecans. Add the egg mixture to the

flour, then stir in the melted chocolate.

4. Pour into a greased and floured sheet pan, spreading evenly.

5. To make the topping, melt the butter in a large saucepan, and then stir in the remaining

ingredients, except for the cream cheese. Cook over low heat until the sugar has dissolved and the

mixture is creamy.

6. Cream the cream cheese in a mixer or food processor. Add the hot butter/sugar mixture and blend

until no lumps of cheese remain.

7. Immediately spoon the topping over the unbaked chocolate brownie batter. Spread the topping into

a thin layer using an offset spatula.

8. Bake at 300°F (149°C) until the center has set and the surface is golden brown, approximately 1

hour. Cool, then wrap and chill completely overnight before cutting into 2 × 2-inch (5 × 5-centimeter)



Blogger Grandma Carol said...

I re-sized this recipe to a 2 egg version and baked in a 7" X 11"
pan for 70 minutes at 300F

4:10 PM  

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