Baker’s One Bowl German’s Sweet Chocolate Brownies

Ingredients

• 1 package (4 oz.) Baker’s German’s Sweet Baking Chocolate
• 1/4 cup (1/2 stick) butter or margarine
• 3/4 cup firmly packed brown sugar, divided
• 2 eggs
• 1/2 cup flour
• 1 cup chopped pecans, divided
• 1-1/3 cups (3-1/2 oz.) Baker’s Angel Flake Coconut
• 1/4 cup milk

Steps

1. Heat oven to 350°F (325°F for a glass baking dish). Line an 8-inch square pan with foil; lightly grease foil and sides of pan.
2. Microwave chocolate and butter in a large microwavable bowl on HIGH 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir 1/2 cup of the brown sugar into the chocolate until well blended. Mix in eggs. Stir in flour and 1/2 cup of the pecans until well blended. Spread in prepared pan.
4. Mix coconut, remaining 1/2 cup pecans and remaining 1/4 cup brown sugar in the same bowl. Stir in milk until well blended. Spoon mixture evenly over brownie batter.
5. Bake 40 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do not overbake.
6. Cool in pan. Cut into squares.

Notes

Makes 16 fudgy brownies.

From a printed recipe (Baker’s (One Bowl Recipe newspaper ad)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: The right edge of the scan cuts off the last letters of “sam\[e\]” and “crumb\[s\]”; the title’s top edge is slightly torn but still readable.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.