German Chocolate Brownies

German Chocolate Brownies could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 12 and costs 72 cents per serving. This dessert has 358 calories, 4g of protein, and 25g of fat per serving. 228 people were impressed by this recipe. It is a very budget friendly recipe for fans of American food. Head to the store and pick up pecans, light brown sugar, salt, and a few other things to make it today. It is brought to you by Lady Behind the Curtain. From preparation to the plate, this recipe takes about 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is not so tremendous. Similar recipes include German Chocolate Brownies, German Chocolate Brownies, and German Chocolate Brownies.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

3/4 cup butter, cut into small pieced

3 large egg yolks

1 can (12 ounces) evaporated milk

1-1/4 cups light brown sugar, packed

1-1/2 cups pecans, chopped

1/4 teaspoon salt

7 ounces sweetened flaked coconut

1 teaspoon vanilla extract

Equipment:

sauce pan

sieve

bowl

Cooking instruction summary:

Follow the directions on the brownie box. (I chose to put my brownies in individual molds) Bake as directed. (If using molds bake 23 minutes) Set aside and cool completely. Frost with the Coconut Pecan Frosting.Heat egg yolks, evaporated milk, brown sugar and butter in a medium sauce pan over medium heat, stirring constantly until thick, about 15 minutes from the time it start to boil.Strain through a fine sieve into a bowl.Stir vanilla and salt into frosting. Add the coconut and pecans. Stir until well combined. Let cool completely, stirring occasional. Frosting can be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature and stir.

 

Step by step:


1. Follow the directions on the brownie box. (I chose to put my brownies in individual molds)

2. Bake as directed. (If using molds bake 23 minutes) Set aside and cool completely. Frost with the Coconut Pecan Frosting.

3. Heat egg yolks, evaporated milk, brown sugar and butter in a medium sauce pan over medium heat, stirring constantly until thick, about 15 minutes from the time it start to boil.Strain through a fine sieve into a bowl.Stir vanilla and salt into frosting.

4. Add the coconut and pecans. Stir until well combined.

5. Let cool completely, stirring occasional. Frosting can be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature and stir.


Nutrition Information:

Quickview
356k Calories
4g Protein
25g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
356k
18%

Fat
25g
39%

  Saturated Fat
13g
87%

Carbohydrates
30g
10%

  Sugar
27g
30%

Cholesterol
84mg
28%

Sodium
234mg
10%

Get Enough Of These
Protein
4g
8%

Manganese
0.55mg
27%

Phosphorus
117mg
12%

Calcium
105mg
11%

Vitamin A
488IU
10%

Fiber
2g
10%

Selenium
6µg
9%

Copper
0.16mg
8%

Vitamin B2
0.13mg
8%

Magnesium
27mg
7%

Potassium
212mg
6%

Zinc
0.83mg
6%

Vitamin B1
0.08mg
5%

Vitamin B5
0.44mg
4%

Iron
0.76mg
4%

Vitamin E
0.6mg
4%

Vitamin D
0.47µg
3%

Vitamin B6
0.06mg
3%

Folate
11µg
3%

Vitamin B12
0.15µg
3%

Vitamin B3
0.3mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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