German Chocolate Brownie Bites

25

German Chocolate Brownie Bites

Yield:  4 dozens

INGREDIENTS:

For the brownie bites:

4 large eggs

1 1/4 cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup mini chocolate chips

For the frosting:

4 large egg yolks

1 cup sugar

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, softened

1 cup heavy cream

1 teaspoon vanilla extract

1 3/4 cups chopped pecans, toasted

2 1/2 cups lightly packed sweetened flaked coconut

25a

Directions:

  1. Make the brownie bites:
  2. Preheat the oven to 350ºF.
  3. In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder and vanilla extract until well combined.
  4. Stir in the sugar and melted butter until well combined. Stir in the flour, and then stir in the mini chocolate chips. (A firm rubber spatula works best.)
  5. Grease a non-stick mini muffin pan with cooking spray or butter and then spoon 2 to 3 tablespoons of brownie batter into the greased cups. Bake the brownie bites for about 12 minutes, or until a toothpick inserted comes out clean.
  6. Cool the brownie bites in the pan for 10 minutes and then transfer them to a rack to cool completely while you make the coconut topping.
  7. Make the frosting:
  8. In the bowl of a stand mixer fitted with the paddle attachment, combine the egg yolks, sugar and salt. Beat until combined.
  9. Beat in the butter, then gradually beat in the heavy cream and vanilla extract, scraping down sides as necessary.
  10. Pour the mixture into a medium non-stick saucepan. Cook the mixture over low heat, stirring constantly, for 15 to 20 minutes or just until the mixture thickens and begins to fluff. (There will be a noticeable change in the thickness of the mixture. Do not undercook it or the topping will be too runny.)
  11. Pour the mixture into a medium bowl and let cool until it is room temperature then stir in the chopped toasted pecans and flaked coconut.
  12. Scoop about 1 tablespoon of the topping onto each of the brownie bites. Serve immediately or store in an air-tight container at room temperature.
  13. Kelly’s Note:
  14. Any leftover frosting can be served atop ice cream for German chocolate sundaes.

source: justataste

German Chocolate Brownie Cookies

55

German Chocolate Brownie Cookies

Yield:  24 pcs

INGREDIENTS:

For Brownie Cookies:
  • 8 oz semisweet chocolate- chopped
  • 2 tablespoons unsalted butter (room temperature)
  • 2 eggs
  • ½ cup + 2 Tbsp cups granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
For German Chocolate Topping:
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ½ cup butter-softened
  • 1 tsp. vanilla
  • 1⅓ cup sweetened shredded coconut-toasted
  • 11/4 cup chopped pecans-toasted
  • 5 oz. melted chocolate- for drizzle
DIRECTIONS:
To make the cookies:
  1. Preheat the oven to 350°F and line two large baking sheets with parchment paper, set aside.
  2. Melt the butter and 8 oz. semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
  3. Stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
  4. Whisk together the flour and baking powder.
  5. Add cooled melted chocolate mixture to the egg mixture and stir to combine.
  6. Slowly add dry ingredients and stir until it is well incorporated. If the batter is to thin to scoop out, leave it in the fridge until it’s firm enough to handle!
  7. Scoop about 1½ tablespoons of batter onto prepared baking sheets, leave 2 inch apart because the cookies will flatten while bakes.
  8. Bake for 10 minutes or until they are firm on the outside, but do not overbake!
To make the topping:
  1. Combine evaporated milk, sugar, egg yolks and butter in a large saucepan and cook on stovetop over medium heat, stirring until thickened (about 12 minutes). Once thickened remove from heat and stir in vanilla, toasted coconut and pecans, stir well!!!. Set aside to cool enough to spread on tops of the cookies.
  2. Spread topping over the cooled cookies, let it set,then drizzle with melted chocolate.
  3. Store in the fridge in an airtight container.

source : omgchocolatedesserts

German Chocolate Caramel Brownies

47

German Chocolate Caramel Brownies

Yield : 9″ x 13″

INGREDIENTS:

20 KRAFT caramel squares

⅓ cup evaporated milk

1 15.5 oz box German Chocolate cake mix

¾ cup melted butter

⅓ cup evaporated milk

¾ cup mini chocolate chips

1 cup chopped nuts (I used walnut)

1 cup chocolate chips (semi-sweet, milk, dark – whatever you have on hand)

DIRECTIONS:
  1. Preheat oven to 350F.
  2. Spray a 9×13 in baking dish with cooking spray and line with parchment paper. Set aside.
  3. Combine caramels and ⅓ cup evaporated milk in a microwave safe container. Heat on high heat in 30 second intervals, stirring in between, until fully melted. Set aside.
  4. Combine cake mix, melted butter, ⅓ cup evaporated milk, mini chocolate chips, and chopped nuts in a bowl. Stir just until combined.
  5. Spread half of the cake mixture onto the bottom of the baking dish and bake for 7 minutes.
  6. Remove from the oven and sprinkle on one cup of chocolate chips. Drizzle the caramel sauce on top. (If caramel has cooled to the point that it cannot be drizzled, return to the microwave for 10 seconds and stir.)
  7. Spread the remaining half of the cake mixture over the top of the caramel and chocolate chips. It’s okay if you don’t get 100% coverage. Bake for 15-18 minutes.
  8. Serve immediately with ice cream or let cool before cutting into bars.
  9. Store in an airtight container for up to 4 days.

source : momontimeout

German Chocolate Brownie Ice Cream

14

German Chocolate Brownie Ice Cream

Yield : 1 1/2 quarts

INGREDIENTS:

For the Chocolate Ice Cream:
  • 7 egg yolks
  • 2 cups heavy cream
  • 1½ oz (1/2 cup) unsweetened cocoa powder
  • 2 oz unsweetened chocolate, finely chopped
  • 1½ cups milk
  • 1⅓ cup granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
For the Coconut-Pecan Frosting:
  • 4 oz (1/2 cup) heavy cream (can substitute evaporated milk)
  • 3¾ oz (1/2 cup) packed brown sugar
  • 3 oz unsalted butter
  • 2 egg yolks
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¾ cup (2 oz) sweetened shredded coconut
  • ¾ cup ( 2⅓ oz) toasted pecans, coarsely chopped
To Assemble:
  • 3 cups brownie chunks, cut into ½-inch squares  (see recipes for brownies)
  • 8 waffle cones
  • 8 oz semi-sweet chocolate
  • ½ cup toasted pecans, coarsely chopped
  • ½ cup toasted shredded coconut

DIRECTIONS:

 

To Make the Chocolate Ice Cream:
  1. Place the egg yolks in a medium bowl, whisk briefly to break up the yolks, then set them aside.
  2. Combine the cream, cocoa powder, and chopped chocolate in a medium saucepan over medium heat, and whisk together while the cream heats up. Continue to cook the mixture, whisking frequently, until the cocoa and chocolate are blended in and the cream starts to boil. Let the cream simmer and boil for about a minute, whisking constantly, and scraping the bottom of the pan so that it doesn’t scorch. The mixture will get thicker. After a minute, pour the cream through a strainer into a large bowl or container.
  3. Combine the milk, sugar, and salt in the same medium saucepan (no need to wash it first.) Bring the milk to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.
  4. Now return the saucepan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy/deep fry thermometer, you’re shooting for 175 F (80C).
  5. Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into the bowl of chocolate cream. Whisk in the vanilla extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.) The custard can be made several days in advance and kept in the refrigerator until you’re ready to churn it.
  6. When the custard is chilled, place a 9×5 loaf pan in the freezer. Churn the ice cream according to your ice cream maker’s instructions until it is a soft-serve consistency.
To Make the Coconut-Pecan Frosting:
  1. Combine the cream, sugar, and butter in a medium saucepan over medium heat. Heat the mixture almost to boiling, stirring often so it doesn’t scorch. While it heats, whisk the yolks together in a medium bowl.
  2. Once the cream mixture is at a simmer, begin whisking the yolks while you slowly stream about half of the cream into the yolks. Then, return the saucepan to the heat and whisk the cream while you pour the yolks into the pan. Continue to cook, whisking often, until the custard thickens and coats the back of a spoon, about 170 F (77 C) on a candy thermometer (about 4-5 minutes of cooking).
  3. Remove the custard from the heat and stir in the salt, vanilla, coconut, and pecans. Cool to room temperature, then press a layer of cling wrap on top and refrigerate until you’re ready to use it. The frosting can be made several days in advance. Bring it to room temperature before assembly, since it will be softer and easier to work with if it’s not cold.
To Assemble:
  1. Add the brownie chunks to the churned chocolate ice cream and stir them in until well-mixed. Scrape about a third of the ice cream into the chilled 9×5-inch pan, then spread it into an even layer. Scrape about half of the coconut-pecan frosting on top, and swirl it in. Continue to layer ice cream and frosting, swirling the frosting into the ice cream, until all of the components are layered in the pan. Press a layer of cling wrap on top and freeze the pan for 2-3 hours, until the chocolate ice cream is firm.
  2. While you wait, prepare the cones: melt the semi-sweet chocolate in a microwave-safe bowl. Dip the cones into the chocolate so that the top is covered with about an inch of chocolate. While the chocolate is still wet, sprinkle it liberally with toasted coconut and chopped pecans. Set the cones on a baking sheet covered with parchment or waxed paper, and refrigerate until the chocolate is set. Serve the cones with scoops of ice cream. If the ice cream is too hard to scoop straight from the freezer, let it sit on the counter for 10-15 minutes, or microwave it in short 10-second bursts until it softens slightly.

source : sugarhero

German Chocolate Cake

17German Chocolate Cake 

Yield: three 8-inch or two 9-inch round cakes

INGREDIENTS:

Chocolate Cake

2 cups all-purpose flour

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

German Chocolate Frosting

1 cup evaporated milk

1 cup white granulated sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup butter or margarine

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

1 tablespoon of cornstarch

Directions

Cake:

Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. I like to do 3 8×8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also great in a 9×13.

In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.

Evenly distribute cake batter between the three 8×8 pans (or two 9×9) prepared cake pans.

Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.

Frost cake with frosting.

German Chocolate Frosting:

*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9×13 a single recipe should be sufficient.

In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

 

source:  adashofsanity

German Chocolate Cake Cookies

16

German Chocolate Cake Cookies

INGREDIENTS:

 

Chocolate Cookie

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs, beaten

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

Pinch salt

German Chocolate Frosting

1 cup evaporated milk

1 cup sugar

3 egg yolks

½ cup butter

1 teaspoon vanilla

1 1/3 cup sweetened shredded coconut

1 cup chopped pecans

Optional: ¼ cup chocolate candy coating, melted for drizzle

DIRECTIONS:

Chocolate Cookie

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.

Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

German Chocolate Frosting

Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.

Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.

Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.

Spread frosting over the tops of cooled cookies.

Optional: Drizzle with melted candy coating and let set up. Top with white chocolate heart. See note.

Note: I melted some pink chocolate candy coating, put it into a Ziplock lunch baggie, snipped off a small corner. Then on some wax paper drew hearts with the chocolate. I let them harden, then gently placed them on top of the cookies. A great decoration for upcoming Valentine’s Day.

 

source:  adashofsanity

German Chocolate Brownies


4a

German Chocolate Brownies

Yield : 9″ x 13″

INGREDIENTS:

Brownies (or you can choose from our collection of brownies or chocolate brownies):
2 sticks of butter
2 1/4 cups of sugar
4 large eggs
1 tablespoon vanilla
1 1/4 cups of cocoa powder (I used dark cocoa powder this time)
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour
2 cups chocolate chips

Grease a 9×13 in. pan. and preheat the oven to 350º.
Mix together the butter and sugar in a microwave safe bowl. Heat in the microwave, stirring about every 30 seconds, until the mixture is bubbly and smooth (you can also do it on the stove top if you want). Add in the eggs and vanilla and beat until smooth. Mix together the cocoa powder, salt, baking powder, and flour and add to the butter mixture, mixing until smooth. Stir in the chocolate chips. Pour the batter into the pan. Bake for about 28 minutes.

4

Coconut Pecan Frosting:

1 cup sugar
1 cup evaporated milk
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
2 1/2 cups coconut
1 1/2 cups pecans, roughly broken or chopped

Lightly toast the pecans in a large pan on the stove.
In a pot, beat together the sugar, milk, yolks, and butter. Cook, stirring constantly just until it begins to bubble and thicken. Remove from heat. Add vanilla, coconut, and chopped pecans.

Chocolate Frosting (optional):
1/2 cup butter, softened
1/3 cocoa powder
2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla
(more whole toasted pecans for decorating)

Beat the butter and cocoa together, alternately add the cream and sugar, beginning and ending with the cream. Add more cream or powdered sugar if necessary for consistency. Mix in the vanilla.

Assembly:
I didn’t bother with letting the frosting or the brownies cool completely before frosting them. I just dumped it on and threw them in the fridge. The frosting with harden and is cools. I kept them in there overnight, but that’s not necessarily necessary. In the morning, I lifted the entire thing out of the pan with a spatula (it’s a pretty sturdy old block of chocolate, my friends. Just make sure you run a knife around the edge first). Then I cut them with a big knife on a cutting board. Don’t worry though, you can cut them like normal brownies if you want. That’s just how I got such straight edges. Pipe a little chocolate frosting on each one and top it with a pecan if you want.

4b

German Chocolate Cake

42

German Chocolate Cake

Yield : 1 cake

INGREDIENTS:

For the cake:

Butter, for greasing pans

1 package (18.25 ounces) Devil’s Food cake mix

1 package (3.9 ounces) chocolate instant pudding mix

4 large eggs

1 cup sour cream

½ cup warm water

½ cup vegetable oil

2 Tablespoons espresso powder, mixed with 1 Tablespoon water

1½ cups chocolate chips

For the frosting:

4 large egg yolks

1 cup sugar

¼ teaspoon salt

8 Tablespoons (1 stick) unsalted butter, softened

1 cup heavy cream

1 teaspoon vanilla extract

1½ cups chopped pecans, toasted

2 cups lightly packed sweetened flaked coconut

Directions:

  1. For the cake:
  2. Preheat the oven to 350ºF.
  3. Grease two 9″ cake pans with butter. Set aside.
  4. In a stand mixer fitted with the paddle attachment, combine the cake mix, instant pudding mix, eggs, sour cream, water, vegetable oil and espresso powder mixed with water. Beat on low speed, scraping down the sides, until the ingredients are throughly combined.
  5. Stir in the chocolate chips then divide the batter evenly between the two prepared pans.
  6. Bake the cakes on the center rack for 20-25 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cakes to cool in the pans for 20 minutes, then invert them onto a cooling rack and allow them to continue to cool while you make the frosting.

 

  1. For the frosting:
  2. Combine the egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat until combined.
  3. Beat in butter, then gradually beat in heavy cream and vanilla, scraping down sides as necessary.
  4. Pour the mixture into a medium non-stick saucepan. Cook it over low heat, stirring constantly, for 15-20 minutes or just until the mixture thickens and begins to fluff.
  5. Pour the mixture into a medium bowl and let cool until it is room temperature.
  6. Stir in the chopped toasted pecans and flaked coconut.
  7. Assemble the cake:
  8. Halve each of the cakes (using either a serrated knife or a piece of floss), to make 4 equal layers of cake.
  9. Place the first layer on the serving plate, top it with one-fourth of the prepared frosting. Add a second layer of cake, top it with one-fourth of the frosting and repeat the layering, ending with the last one-fourth of frosting on top.

source : justataste