Brownie-like cookies studded with chocolatechips and iced with a German coconut pecan frosting.
Recipe: German ChocolateBrownie Cookies
1 1/2 cups all-purpose flour1/3 cup unsweetened baking cocoa1/2 teaspoon salt1/4 teaspoon baking soda1 1/2 cups packed brown sugar2/3 cup vegetable shortening1 tablespoon water1 teaspoon vanilla extract2 large eggs2 cups semisweet chocolate chipsFrosting:1/2 cup evaporated milk1/2 cup granulated sugar1/4 cup butter, softened2 large egg yolks, lightly beaten1/2 teaspoon vanilla extract1/2 cup chopped pecans1/2 cup sweetened flaked coconut
Heat oven to 375°F (190°C) .
In a medium bowl combine flour, cocoa,salt and baking soda, mixing well; set aside.
In large bowl cream together brown sugar,shortening, water, and vanilla until light and fluffy.Add eggs and continue beating for another 2 minutes. Stir inflour mixture until just mixed andthen add chocolate chips.
Drop by tablespoonfuls onto ungreasedbaking sheets about 2-inches apart. Bake in the middle of theoven for 7 to 9 minutes, or until cookies are set. Do not overbake. Cool for 2 minutes on bakingsheet. Transfer cookies to wire rack to cool completely.Frost cooled cookies.
For Frosting: Combine evaporated milk,sugar, butter, and egg yolks in medium saucepan. Stir over mediumheat until thickened.
Remove pan from heat. Stir in vanilla,pecans and coconut into the warm mixture. Allow to cool slightlyand frost cooled cookies.
Makes 3 dozen.
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