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About the Recipe: Sweet baking chocolate is used for the brownies’ flavor. The filling is a traditional creamy combination of chocolate, coconut, and pecans. The brownies are topped with chocolate and a sprinkle of coconut flakes, creating delicious layers of flavor.
Recipe Inspired by: Chocolatier magazine, “Brownies Born in the USA,1988.
About the Origin of German Chocolate Cake: Samuel German, an English American chocolate maker, developed the formulation for making dark baking chocolate in 1852, that later became the ingredient that was used in the German Chocolate Cake.
In 1957 a recipe for German Chocolate Cake, which was created by Mrs. George Clay, appeared as the “Recipe of the Day” in The Dallas Morning News. General Foods took notice of this popular recipe and distributed the recipe to other newspapers to sell the chocolate product. It immediately became a classic American flavor favorite. The flavor combination was an all-American classic.
For More Information See:
https://en.wikipedia.org/wiki/German_chocolate_cake
Prepare the Filling: In a medium bowl, stir butter and brown sugar until creamy; stir in cream and coconut. Using a spatula; spread over the warm brownies; place under a broiler for 1 to 2 minutes or topping begins to bubble and turns golden brown. Remove pan from broiler, sprinkle with crushed chocolate and chocolate chips. Let soften; lightly spread around filling; sprinkle with shredded coconut as desired.
Cool brownies in pan for about 30 minutes; using foil, lift brownies out of pan; cool on foil about 2 hours; place in refrigerator to harden the chocolate on top.
With an electric knife or sharp thin knife, cut into 16 squares. Store in the refrigerator; then warn to room temperature for serving.
Yield: 16 brownies
pdf for Copy of Recipe – German Chocolate Coconut Brownie
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