German Chocolate Brownies

Name: German Chocolate Brownies
Yield: 8 x 8-inch square pan
Ingredients: 1 bagPamela's Chocolate Brownie Mix(16 oz.); 1 large egg; ½ cup oil; ¼ cup water; ¾ cup pecans, chopped Topping:; ¾ cup sweetened coconut*, shredded; ½ cup brown sugar; 2 TBSP* butter or margarine, melted; ¼ tsp salt; *If using organic, unsweetened coconut, use a total of 4 TBSP melted butter (instead of 2 TBSP). Mix butter and coconut together first to soften coconut.

on Feb 14 2024

Serving Size 8 x 8-inch square pan

Ingredients

1 bagPamela's Chocolate Brownie Mix(16 oz.)
1 large egg
½ cup oil
¼ cup water
¾ cup pecans, chopped Topping:
¾ cup sweetened coconut*, shredded
½ cup brown sugar
2 TBSP* butter or margarine, melted
¼ tsp salt
*If using organic, unsweetened coconut, use a total of 4 TBSP melted butter (instead of 2 TBSP). Mix butter and coconut together first to soften coconut.

Directions

Preheat oven to 350°.
Mix liquid ingredients together, add Brownie Mix and stir to combine. Mix in pecans. Pour into a lightly greased pan, lined with foil or parchment for easy removal and cutting of brownies.
Topping: in a separate bowl, combine ingredients and crumble evenly over brownies. Lightly press down.
Bake brownies on the middle rack in the oven for approximately 25 minutes. Let cool on a wire-rack and cut into squares.
Chef’s Note: For an ultimate German Chocolate Brownie use Brown Butter—melt 10 oz. butter in a pan over medium heat, stirring constantly, until the butter turns golden brown and has a nutty aroma. Skim off foam, pour melted butter into measuring cup, taking care not to include the brown bits in the bottom of the pan. You will have about 1 cup to use in the brownies and topping with a little left over.
© Pamela's Products, Inc.

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