Sunday, July 24, 2011

A Little Bitta Deliciousness!

    A close friend of mine recently hosted a "Stampin' Up" party. When she gave me the invite, I immediately thought it to be the perfect occasion to make these German Chocolate Brownies. I came across the idea for these about 6 months ago. I wasn't a huge fan of either the original brownie, or the frosting recipes. So I searched out each individually. I believe, and I'm sure that everyone who tried them will agree, that the two combined made a winning combination.
    Sorry for the less than perfect looking brownie picture. It was a little difficult to get a decent photo during the hustle and bustle of a party. But I guarantee you they're delicious.

German Chocolate Brownies:

1/3 cup unsweetened baking cocoa
1 1/2 tsps. instant espresso (I just used regular instant coffee)
1/2 cup plus 2 tablespoons boiling water
2 oz. unsweetened chocolate, finely chopped 
4 Tbsps. (1/2 stick) unsalted butter, melted (I just used regular margarine)
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 tsps. vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp. table salt
6 oz. bittersweet chocolate , cut into 1/2-inch pieces

(1) Line a 13x9" baking tray with a generous amount of aluminum foil. The idea is to easily transfer the cooked brownies from the tray to a cooling rack with minimal effort. You need a few layers of aluminum foil layed in the tray to withstand the weight of the prepared brownies. Fit the aluminum foil neatly into the tray.
(2) Spray aluminum foil with cooking spray. Preheat oven to 350 degrees.
(3) Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth.

(4) Add unsweetened chocolate and whisk until chocolate is melted.
(5) Whisk in melted butter and oil. Don't worry if the mixture looks curdled.
(6) Add eggs, yolks, and vanilla and whisk until smooth. Whisk in sugar until fully incorporated.

(7) Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

(8) Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Let cool for an hour or so.

Coconut Pecan Frosting:
1 cup Sugar
1 1/3 cup shredded sweetened coconut
1 cup evaporated milk
1/2 cup butter or margarine
3 egg yolks
1/2 cup pecans, chopped
1 tsp vanilla

(1) Melt butter in a sauce pan over medium heat. Add evaporated milk, sugar, egg yolks and vanilla, mix well. Add coconut and pecans and cook until frosting has reduced and become thick. Cool frosting slightly and spread over brownies. (The more it cools the harder it will be to spread).

(2)Transfer brownies to wire rack and continue to cool.

* For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to over baking).

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