Brownies
German Chocolate Brownies
Makes Approx 96, 2-inch brownies
Ingredients
Topping
- 28 oz (2 1/2 cups) sweetened condensed milk
- 20 oz (6 2/3 cups) shredded coconut
- 15 oz (3 1/3 cups) chopped walnuts
- 1/2 oz (1 Tbsp) vanilla
Brownie
- 7 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-0620 or 4 lb Krusteaz Professional Ready to Bake Brownie Batter 732-0605
- 24 fl oz (3 cups) hot water
Method
- For topping, place sweetened condensed milk, coconut, walnuts and vanilla in mixer bowl.
- Using a paddle, mix on low speed 30 seconds or just until blended. Scrape bowl.
- Continue to mix on low speed 2 minutes. Set aside.
- For brownies, place Krusteaz Professional Fudge Brownie Mix and water in mixer bowl. If using Ready to Bake Brownie Batter, empty batter on to a 1/2 sheet pan and spread with a spatula.
- Using a paddle, mix on low speed 30 seconds. Scrape bowl. If using Ready to Bake Brownie Batter, omit this step.
- Continue to mix on low speed 30 seconds. Scale batter into prepared full sheet pan. If using a Ready to Bake Brownie Batter omit this step.
- Spoon topping randomly over batter in pan. Swirl with end of spoon using large circular motions.
- For convection oven, bake at 300°F 35-40 minutes; for standard oven, bake at 350°F 40-45 minutes. Cool completely.
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