German Chocolate Cake isn't just made with sweet German chocolate, but it's topped with a rich creamy frosting made with brown sugar, cream, coconut, and pecans. This combination of textures and flavors is usually used in German chocolate cake, but I changed the recipe to add a special touch to the brownie.
This beautiful cake is perfect for Christmas, or it is a great addition to a cake tin. It will also sell quickly at the bake sale. Follow directions carefully for best results.
* What will you need :
°1/2 cup sugar
°1/2 cup brown sugar
°2/3 cup butter
°1/4 cup water
°6 ounces sweet German chocolate (chopped)
°2 teaspoons of vanilla
°4 eggs
°1 1/2 cups flour
°1/2 teaspoon baking powder
°1/4 teaspoon salt
°1/4 cup butter (melted)
°1 cup brown sugar
°2 cups coconut
°1 pecans (chopped)
°1/4 cup corn syrup
°1/4 cup heavy cream
°1 teaspoon of vanilla
* How to make it :
Preheat oven 350 degrees F . Spraying 13" * 9" bowl with flour-contain nonstick baking spray & set apart .
In a large saucepan, combine 2/3 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, and water. Bring the mixture to a boil, stirring frequently. Remove the pan from the heat and add the chopped chocolate. Stir until melted. Add 2 teaspoons each of the vanilla and eggs, beating well to combine.
Stir in the flour, baking powder and salt.
spoon into prepared skillet.
Bake for 30 to 40 minutes or until brownie is set. Sit aside.
For topping, combine 1/4 cup melted butter, 1 cup brown sugar, coconut, pecans, corn syrup, heavy cream, and 1 teaspoon vanilla in a medium bowl. Mix well. Carefully drop this mixture by the teaspoon onto the warm muffins. Gently spread to cover. Rotate the oven.
Roll the brownies 6" from the heat for 2 to 3 minutes or until bubbles are bubbling all over. Remove the brownies from the oven and cool completely on a wire rack, and cut into bars.
Enjoy !
