This recipe is one of the Runner's Up from the 2007
Pamela's Greatest Gluten-free Recipe Contest
German Chocolate Brownies
By Liz C.
Brownies:
1 bag Pamela's Chocolate Brownie Mix
1/2 cup canola oil
1/4 cup water
Topping:
3/4 cup coconut
3/4 cup toasted pecans
1/2 cup brown sugar
2 tablespoons melted butter or margarine (I used Earth Balance)
1/4 teaspoon of salt
The pan:
Shortening
Preheat oven to 350º. Grease 8x8-inch pan with shortening. Follow "Oil" instructions for Pamela's Brownies and pour into greased pan. In a bowl, combine shredded coconut, pecans, brown sugar, salt and melted margarine. Crumble mixture evenly on top of brownies. Bake brownies in the middle rack of the oven for approximately 25 minutes. Let the brownies cool on a wire-rack and cut into squares.
Yield: 9 large brownie squares