in category Brownie Recipes
Unlike the topping on German chocolate cake, which is soft and gooey, the coconut-pecan crust on this cake-like brownie is baked, making it crisp.
For topping:
3/4 cup sweetened flaked coconut
3/4 cup pecans, chopped
1/4 cup packed brown sugar
1/8 tsp. salt
2 tbl. unsalted butter, melted
For brownie layer:
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 tsp. vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 tsp. baking powder
1/2 tsp.salt
Preheat oven to 350° Butter and flour a 9-inch square baking pan, knocking out excess flour.
Make topping:
In a 1 1/2-quart bowl stir together topping ingredients until combined well.
Make brownie layer:
In a 1 1/2-quart saucepan, melt butter over moderately low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it.
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