The nut-studded coconut ganache topping on these brownies was inspired by the icing on a traditional German chocolate cake.
- Portion size 48 servings
- Credits : Canadian Living: Holiday 2012
- 8 oz bittersweet chocolate chopped
- 2 oz unsweetened chocolate chopped
- 1 cup butter
- 2 cups granulated sugar
- 1 tablespoon vanilla
- 4 eggs
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/3 cup sweetened shredded coconut
- 1 cup chopped pecans
German Chocolate Icing:
- 12 oz white chocolate chopped
- 1/3 cup whipping cream (35%)
- 1 cup sweetened shredded coconut toasted
- 1/2 cup chopped pecans toasted
- 1/4 cup butter
- 2 teaspoons vanilla
MethodIn saucepan, melt bittersweet and unsweetened chocolates and butter over medium-low heat, stirring occasionally; let cool for 10 minutes.
Whisk in sugar and vanilla; whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Fold in coconut and pecans; scrape into parchment paper–lined 13- x 9-inch (3 L) baking dish; smooth top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack.
German Chocolate Icing: Meanwhile, place white chocolate in heatproof bowl. In saucepan, heat cream just until boiling; pour over chocolate and whisk until smooth. Whisk in half of the coconut, the pecans, butter and vanilla. Let cool for 15 minutes. Spread over brownies; sprinkle with remaining coconut.
Cover loosely and refrigerate until set, about 1 hour. Transfer to cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 71 mg
- Sugars 17 g
- Protein 2 g
- Calories 213.0
- Total fat 15 g
- Potassium 97 mg
- Cholesterol 31 mg
- Saturated fat 8 g
- Total carbohydrate 20 g
- Iron 6.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 5.0