8 sticks margarine

12 eggs

  cups all-purpose flour

1 tablespoon salt

2¼ cups semi-sweet chocolate chips

  cups sugar

1 tablespoon vanilla

Melt margarine until hot. Set out eggs to warm to room temperature. Prepare pan. In a separate bowl sift together flour and salt and set aside. Crack eggs and set aside. Add chocolate to hot butter, stirring to dissolve. Continue heating to approximately 120 degrees, stirring constantly. Mix eggs and add sugar. Blend until incorporated, but don’t over-mix. Add vanilla. Blend chocolate mixture into egg mixture. Add flour mixture and combine. Finish mixing by hand with bowl scraper. Pour mix into spray-lined 11 x 14-inch pan. Bake at 325 degrees for 40 to 50 minutes or until mixture bounces back to touch. After cooling, flip brownie over and spread with German Chocolate Topping.


1 (12-ounce) can evaporated milk

1 cup light brown sugar

1 cup sugar

2 sticks butter

¼ tablespoon vanilla

7 egg yolks

1 cup shredded coconut

¾ cup pecan pieces

In a sauce pot over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat. Temper yolks with a small amount of hot milk mixture, then add yolk mixture back in to hot milk mixture; blend well. Return to a simmer, stirring constantly until thickened. Remove from heat and stir in coconut and pecans. Allow topping to cool before frosting brownie.

Yield: 24 bars