Difference between revisions of "German Chocolate Brownies"
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* 1/2 cup chopped [[walnuts]] | * 1/2 cup chopped [[walnuts]] | ||
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# In Saucepan Melt [[chocolate]] and [[butter]], stirring constantly. | # In Saucepan Melt [[chocolate]] and [[butter]], stirring constantly. | ||
# Remove from heat and add [[egg]]s, [[granulated sugar|sugar]], [[milk]] and [[vanilla]] | # Remove from heat and add [[egg]]s, [[granulated sugar|sugar]], [[milk]] and [[vanilla]] | ||
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__NOTOC__ | __NOTOC__ | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Brownie Recipes]] | [[Category:Brownie Recipes]] | ||
[[Category:Chocolate Recipes]] | [[Category:Chocolate Recipes]] | ||
Latest revision as of 16:50, 16 July 2012
Description
This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.
Ingredients
- 4 ounces sweet cooking chocolate
- 6 tablespoons butter
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1/2 cup flour
- 2 tablespoons milk
- 1/2 teaspoon baking powder
- Topping
- 2 egg yolks, beaten
- 2/3 cup sugar
- 1 small can evaporated milk
- 1/4 cup margarine, melted
- 1 cup flaked coconut
- 1/2 cup chopped walnuts
Procedures
- In Saucepan Melt chocolate and butter, stirring constantly.
- Remove from heat and add eggs, sugar, milk and vanilla
- Mix well.
- Stir together flour and baking powder then stir into chocolate mixture
- Spread in greased rectangular ban and bake at 350 °F for 15 minutes.
- Spread with topping and bake 20 minutes longer.
- Cool then cut into squares.
