When the Going Gets Tough, the Tough Make German Chocolate Brownies!
Posted Apr 01 2009 2:52pm
I was going to call these “Bail Out Brownies,” since I am of the belief that trying times call for increased caloric intake in the form of comfort food! So here is the next in my series of recipes to provide a little TLC during these troubled times!
This recipe comes from Pamela’s Greatest Gluten-free Recipe Contest of 2007, and was submitted by Liz C. Pamela’s is a wonderful company, which generously donates to charities for Celiac Disease and Autism. The recipes on the website are great for inspiration and her products taste delicious, however, some of the mixes contain casein in the form of buttermilk, and the factory, while dedicated as GF is not dedicated as CF. If you or your child has suffered reactions from cross-contamination, then you may want to avoid Pamela’s products.
Still, I love her recipes. And this one is soooooo gooooood! So here are some alternatives for you. If cross-contamination is an issue, instead of using Pamela’s, consider Bob’s Red Mill Brownie Mix (please don’t hate me, Pamela!). Or to be even safer, make your own brownie batter using Karina’s Favorite Brownie Recipe from Clare or your own favorite GFCF brownie recipe. (Karina also has a great round-up on her site of a tast-test she did of several brownie mixes.)
A word on chocolate: you should, of course, avoid milk chocolate, or anything that just says “chocolate” but does not give further explanation. Cocoa is usually ok, as is dark chocolate. Some good sources of CF chocolate at the Tropical Source company and Green and Black’s organic chocolate.
German Chocolate Brownies (adapted from Liz C’s award winning recipe at Pamela’s Products)
Brownies: 1 bag your favorite GFCF Brownie mix (see comments above) Or 1 recipe your favorite home-made GFCF brownie batter (see above)
Topping: 3/4 cup coconut 3/4 cup pecans ½ cup brown sugar 2 TB melted butter substitute (such as Earth Balance Buttery Spread) ¼ tsp. salt
Preheat oven to 350 degrees. Coat 8x8 inch pan with non-stick cooking spray. Follow instructions for brownie mix or Clare’s Brownie recipe and pour batter into pan. In a bowl, combine coconut, pecans, salt, brown sugar, and butter. Crumble mixture over top of brownie batter. Back for 25-30 minutes, being careful that coconut does not burn. Let brownies cool on rack and cut into square.