Name: Saucepan Brownies with German Chocolate Topping
Yield: Makes 16.
Cuisine: German
Ingredients: 1 cup granulated sugar; 2 tbsp. dark corn syrup or brown rice syrup; 2 tbsp. milk, whole or 2 percent; ½ cup firmly packed dark brown sugar; ½ tsp. baking powder; ¼ tsp. salt; 2 tbsp. unsalted butter, melted; 1 cup sweetened toasted coconut; ½ cup coarsely chopped salted pecans, toasted; 2 oz. unsweetened chocolate, coarsely chopped; ⅔ cup unbleached, all-purpose flour; 1 tsp. pure vanilla extract; ½ cup unsalted butter; 2 large eggs, lightly beaten

Preparation info

Makes
16
.

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

The first time I made a German chocolate cake, I completely covered the cake (top and sides) with its traditional coconut and pecan topping. This recipe is my easier way of enjoying these tastes.