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Gluten-Free German Chocolate Brownies
Gluten-Free German Chocolate Brownies
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Prep Time:
15 minutes
Total Time:
2 hours
Indulge in a decadent gluten-free chocolate brownie topped with coconut and pecan frosting using Betty Crocker® Gluten Free brownie mix.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Gluten Free Chocolate Brownie Mix
  • 1/4 cup butter, melted
  • 2 eggs
  • 1/4 cup miniature semisweet chocolate chips
  • 1/3 cup packed brown sugar
  • 1/3 cup evaporated milk (from 5-oz can)
  • 1 egg
  • 1/4 cup butter, cut into pieces
  • 3/4 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1/2 teaspoon pure vanilla
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously spray the bottom of an 8- or 9-inch square pan with cooking spray, ensuring not to include any flour in the spray.
  • Combine brownie mix, melted butter, eggs, and chocolate chips in a medium bowl, stirring until well blended (batter will be thick). Spread the batter evenly in the pan.
  • Bake in an 8-inch pan for 28 to 31 minutes or in a 9-inch pan for 26 to 30 minutes, until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Allow to cool in the pan on a cooling rack.
  • In a 1-quart heavy saucepan over medium heat, blend brown sugar, milk, and 1 egg until smooth. Add cut-up butter and stir until mixture starts to bubble. Remove from heat and mix in coconut, pecans, and vanilla. Let it cool for 15 minutes until slightly thickened.
  • After cooling the brownies completely for about an hour, generously frost them. Cut into neat 4x4 rows and stash in the refrigerator, covered, until ready to serve.

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