German Chocolate Brownies

By pknaub

Adding baking powder to this German chocolate brownie recipe lent the brownies a slightly cakey, very sturdy texture that didn’t crumble when sliced; unsweetened chocolate added the richest chocolate flavor. Ensuring that a toothpick inserted in the middle of the pan of brownies came out with some moist batter or crumbs attached indicated the brownies were baked perfectly; around the edges the toothpick should come out clean. For the easy frosting, we covered the just-baked brownies with butterscotch chips, and then sprinkled it all over with toasted sweetened shredded coconut.
Makes 16 brownies
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. The cake of the same name inspired this recipe.

Ingredients

• 3 ounces unsweetened chocolate, chopped
• 8 tablespoons unsalted butter (1 stick) , cut into chunks
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon table salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• For the Topping
• 1/2 cup sweetened shredded coconut
• 6 ounces butterscotch chips

Preparation

Step 1

INSTRUCTIONS
• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
• 2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
• 3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
• 4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. While brownies are baking, heat medium skillet over medium heat and toast coconut until lightly browned, 5 to 8 minutes. Remove from pan and set aside.
• 5. Remove brownies from oven, sprinkle with butterscotch chips, and let sit until the chips are softened but not melted, about 5 minutes. Using spatula or table knife, smooth chips evenly over top of brownies. Sprinkle with toasted coconut. Cool brownies on wire rack until topping has firmed up, about 2 hours.
• 6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)