German Chocolate Brownies
from Good Housekeeping
Brownie
1/2 cup butter
8 ounces semisweet or bittersweet baking chocolate
1 cup packed brown sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
Topping
3 large egg whites
2 cups sweetened flaked coconut
1 cup pecans, toasted and chopped
1/2 cup packed brown sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt
Preheat oven to 350 degrees. Grease a 13-inch-by-9-inch pan.
To prepare the brownie, heat butter and chocolate in a 3-quart saucepan over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in the brown sugar. Add eggs and vanilla; stir until well mixed. Stir in flour and salt just until blended. Spread batter evenly in prepared pan.
To prepare the topping, beat egg whites with a wire whisk in a medium bowl until foamy. Stir in coconut, pecans, brown sugar, milk, vanilla and almond extracts and salt until well combined. Spread topping over batter.
Bake until toothpick inserted 2 inches from the edge comes out almost clean and topping turns golden brown, 45 to 50 minutes. Cool in pan on wire rack.
When cool, cut lengthwise into six strips, then cut each strip crosswise into six pieces.
Makes 36 brownies
