German Chocolate Brownies
(for RSVP Redux)
Another day, another blog party this one with a slightly different feel. With the International Incident party it’s more of an Iron Chef type feel, everyone using the same primary ingredient but no rules on what to make. The sky is the limit with creativity being the only limiting factor, which can result in some fun adventures.
This month I stumbled across the RSVP Redux blog gathering courtesy of the Eatocracy section of CNN.com. In this blog gathering everyone gets to pick a recipe from the RSVP section of Bon Appetit Magazine and then gives it a whirl, noting what worked and didn’t work along with any tweaks that had to be made. I signed up for this and then looked at this months edition of the magazine, which resulted in a minor panic attack. Of the recipes featured this month I had very limited options, but decided to bite the bullet and attempt to make the German Chocolate Brownies. I have attempted brownies in the past but have failed, miserably, and normally to the sound of a smoke alarm (or yelling roommate) but I was confident that I could do this. After all, this wasn’t just some box of brownies this was a gourmet tried and true recipe from The Bunnery Bakery and Cafe, so these people obviously know what they are doing.
So recipe in hand I set out to gather my ingredients, after confirming that Joe’s nut allergies don’t extend to pecans, and after finding some taste testers. Once ingredients had been collected I retreated to my kitchen, warning all in the area that it would be best if I was left along for awhile to bond with my oven. I reached my first obstacle very quickly, the container of vegetable shortening in my cabinet didn’t quite have the two cups needed. So some soy butter to the rescue! I intentionally halved the icing portion, that way Joe could still try the amazing brownies without eating the evil nuts (not allergic, just not a fan) but that wasn’t an issue. For those I just did a simple cream cheese icing so still a decadent topping for a decadent brownie.
1 1/4 cup all purpose flour
1 1/4 cup cocoa powder
2 1/2 cups sugar
2 cups vegetable shortening
1/2 cup light corn syrup
6 large eggs
Topping (this is the full recipe)
1 1/2 cups half and half
1 1/4 cups sugar
1/2 cup butter, at room temp.
6 large egg yolks
1 1/4 tsp vanilla extract
24 oz sweetened coconut flakes
2 cups chopped pecans
1. Preheat oven to 375 and lightly grease an 11×17 baking pan.
2. Mix flour and cocoa together in a medium sized bowl. Using blender (or mixer) beat sugar and next four ingredients in a large bowl. Add the eggs one by one, mixing as you go. Slowly add the flour mixture and mix until just blended. Pour into prepared baking sheet.
3. Bake for 25 minutes and leave to cool.
4. Meanwhile stir the half and half, sugar, butter, eggs, and vanilla extract in a medium saucepan over medium heat until thermometer reads 180. Maintain heat and stir constantly for 15minutes. Remove from heat and fold in the coconut and pecans. Cool for 1 hour in fridge.
5. Once the brownies have fully cooled spread on the Pecan/Coconut topping. Enjoy!
The word decadent doesn’t even begin to describe these brownies. They were a sinful combination of chocolate and coconut all in one bite. This is not a dessert for the faint of heart, or for people with diabetes. While it’s not the same sugar assault as a multi-layer chocolate cake with a dark chocolate ganache filling it’s not exactly a shortbread cookie either. The richness is apparent from the first bite, so have you glass of milk ready to help cut the intensity that comes with these delicious brownies.