KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Makes a 9×13″ pan
Slicing these brownies will be easier and less gooey if you put them in the refrigerator (while still in the pan) for 10-15 minutes, or longer if you want. If you used parchment paper, you can just lift the brownies right out of the pan and slice them on a flat surface…it’s so easy to slice brownies and cookie bars using parchment paper that way!
3 (4-ounce) bars of Baker’s® German’s® Sweet Chocolate (a total of 12 ounces; use 2 bars for melting and stirring into batter; coarsely chop the third bar to mix into the batter–or you can omit this chopped chocolate bar if you want)
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour (regular or unbleached)
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped pecans
Coconut Pecan Frosting
3 egg yolks
1 1/4 cups sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla
1 (12-ounce) can evaporated milk
2 1/2 to 3 cups sweetened flaked coconut
1 1/2 cups chopped pecans
|
1st Keep
 arkempe
|
Comments