German Chocolate Brownies

             
                                                German Chocolate Brownies
                                            (from Bon Appetit Magazine)


Brownies:

1 1/4 cups all-purpose flour

1 1/4 cups unsweetened cocoa powder

2 1/2 cups sugar

2 cups solid vegetable shortening

1/2 cup light corn syrup

1 1/2 tsp. vanilla extract

1/2 tsp. salt

6 large eggs

Topping:

1 1/2 cups half and half

1 1/4 cups sugar

1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes

6 large egg yolks

1 1/4 tsp. vanilla extract

24 ounces sweetened flaked coconut

2 cups chopped pecans

Brownies: Preheat oven to 350 degrees. Butter and flour 17x11x1-inch rimmed baking sheet. Whisk flour and cocoa in medium bowl.

Using mixer, beat sugar and next 4 ingredients in large bowl. Beat in eggs.

Add flour mixture and beat just to blend. Spread to edges on prepared baking sheet.

Bake until tester inserted in center comes out clean...about 23 minutes. Cool completely on baking sheet on rack.

Topping:

Stir half and half, sugar, butter, egg yolks, and vanilla in large saucepan over medium heat until mixture thickens and thermometer reads 180 degrees, stirring constantly...about 15 minutes (do not allow mixture to boil). Fold coconut and pecans into topping. Chill for 1 hour. Spread topping over brownies.