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| Shout out to my sister Katy for continuously allowing me to use her very excellent kitchen. |
Doubling the recipe meant using four sticks of butter! That's two sticks of butter per 9 x 13 pan! Oh, until you keep reading the recipe, get to the frosting part, and realize it's actually THREE sticks of butter per pan. Woof-slash-yum?
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| Unsalted butter is for baking, I say. |
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| Butter and sugar, blended, as they should be. |
Cocoa! Cocoa makes me nervous. Remember that scene in The Departed after Jack Nicholson goes to the opera with his girlfriend and another other chick and then they go back to his place to do it probably and he throws a bunch of coke around and says, "Don't move until you're numb"? Cocoa always reminds me of that because it flies around all weird, much like thrown coke (or at least how thrown coke looks in the movies; I don't know how thrown coke looks in real life thanks to Francine Pascal).
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| Really thick batter! |
Two more sticks of butter and six egg yolks. Do they sell egg yolks at the store the same way they sell egg whites? I kind of want to know but not enough to Google it.
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| Now it's time for the frosting. |
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| Also, our eggs are religious. |
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| German Chocolate Brownies: Undecorated (I may throw a whole pecan on each square before I cut them; we'll see). |
German Chocolate Brownies
This recipe is for one 9x13 pan (supposedly 12 servings...12 HUGE servings).
Brownies
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs
1 1/2 tsp. vanilla
1/2 tsp. salt
1/2 cup cocoa
1 1/3 cups all-purpose flour
Preheat oven to 350. Cream butter and sugar, then add eggs and blend well. Add vanilla, salt, cocoa, and flour, and pour into a greased 9x13 pan. Bake for 20 to 25 minutes and cool. Turn off oven.
Toppings
1 cup semi-sweet chocolate chips
1 cup caramel bits/caramel sauce
Melt chocolate chips (in microwave for 1 minute) and drizzle over brownies.
Melt caramel bits (in microwave for 1 minute) and drizzle over chocolate.
Frosting
3 egg yolks
1 cup white sugar
1 cup evaporated milk
1/2 cup unsalted butter
1 tsp. vanilla
1 1/2 cups flaked coconut
1 cup pecans, chopped
Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan. Cook and stir constantly over medium heat until thickened (about 12 minutes). (Seriously, STIR CONSTANTLY.) Add coconut and pecans, and beat until thick enough to spread then pour over top of brownies. (You can stick them in the fridge, too, to help the icing harden.)
Enjoy! (I hope. I totally wrote this blog before even trying them myself.)
