German's Chocolate Brownies |
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1 package (4 ounces) Baker's German's Sweet Chocolate 1/4 cup (1/2 stick) butter or margarine 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup flour 1/2 cup chopped pecans Preheat oven to 350 degrees. Line bottom and sides of 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and pecans until well blended. Spread into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Lift from pan using foil as handles. Remove foil. Cut brownies into 16 squares to serve. Makes 16 servings. Coconut-Topped Brownies: Increase pecans to 1 cup. Prepare brownie batter as directed, using 1/2 cup of the pecans. Spread into prepared pan as directed. Mix 11/3 cups (31/2 ounces) Angel Flake Coconut, remaining 1/2 cup pecans and 1/4 cup firmly packed brown sugar in small bowl. Stir in 1/4 cup milk until well blended. Spoon mixture evenly over brownie batter. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. German's Chocolate Cream Cheese Brownies: Prepare brownie batter as directed. Spread in prepared pan as directed. Beat 4 ounces cream cheese, softened, 1/4 cup sugar, 1 egg and 1 tablespoon flour in small bowl until well blended. Spoon over brownie batter; cut through batter several times with knife. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. |
Lee
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