Baker’s one-bowl German sweet chocolate brownies (1997)
Never send a cookie to do a brownie’s job
Prep: 15 minutes | Bake: 35 minutes
Vintage recipe for one-bowl German sweet chocolate brownies
1 pkg (4 oz.) Baker’s Germans Sweet Baking Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup firmly packed brown sugar, divided
1/2 cup flour
1 cup chopped pecans or walnuts, divided, optional*
1-1/3 (3 1/2 oz.) Baker’s Angel Flake Coconut
1/4 cup milk
Heat oven to 350 F (325 F for glass baking dish). Grease bottom and sides of 8-inch square pan.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted. (Or melt chocolate and butter in small heavy saucepan over low heat, stirring constantly until chocolate is melted and smooth.)
Stir 1/2 cup of the brown sugar into chocolate until well blended. Mix in eggs. Stir in flour and 1/2 cup of the pecans until well blended. Spread in prepared pan.
Mix coconut, remaining brown sugar and pecans in same bowl. Stir in milk until well blended. Spoon evenly over brownie batter.
Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Makes 16 fudgy brownies.
*If omitting nuts, increase coconut to 2-2/3 cups (one 7-oz. pkg.)