German Chocolate Brownies And A Cup Of Tea

A cheery good day to you, my friends!

Your company is always a joy and special treat

so won't you stay a while and enjoy a tea time break with me. . .

Each cup of tea

represents an imaginary voyage.

- Catherine Douzel -

I have hot tea with a pinch of sugar. . .

Come let us have have some tea

and continue to talk about happy things.

And German Chocolate Brownies - the recipe is at the end of the post.

There is always time for tea and cake brownies.

Close your eyes, sit back and relax,

and breathe in the sweet scent of tea and friendship.

There is a great deal of poetry and fine sentiment

in a chest of tea.

- Ralph Waldo Emerson -

Summer days are always so busy with places to go and people to see.

A cup of tea is just what we need for a moment of stillness. . .

a moment of peace and refreshment.

Now, my friends, 

here is the recipe for these decedent German Chocolate Brownies.

Stressed spelled backwards is desserts.

Coincidence?

I think not. . .

• Ingredients for cake:
• 3/4 cup unsalted butter, melted and cooled slightly
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1/4 + 1/8 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 1/4 cup + 3 tablespoon cocoa powder
• 1 cup + 1 tablespoon all-purpose flour

Preheat oven to 325 degrees. 
Line an 8 by 8-inch baking dish with aluminum foil, 

leaving a two-inch over hang on two sides. 
Butter foil and lightly dust with flour; set aside.

• In a mixing bowl, whisk eggs until frothy and slightly pale, about 1 minute. 
  Add granulated sugar, brown sugar and salt and whisk until well combined. 
  Stir in vanilla. 
  Sift cocoa and flour over top, pour in melted butter.
  Using a wooden spoon, stir until combined {it will be slightly lumpy}. 
  Pour batter into prepared baking dish and spread into an even layer. 
  Bake in preheated oven for about 35 - 40 minutes
  or until toothpick inserted into center comes out with a thin coat of batter.
   Cool completely on a wire rack.


Coconut Frosting:
1/2 cup evaporated milk {full fat}2 large egg yolks
• 1/2 cup packed light-brown sugar
• 1/4 cup salted butter, diced into 4 pieces
• 1/2 teaspoon vanilla extract
• 3/4 cup sweetened, shredded coconut, toasted
• 2/3 cup chopped pecans, toasted
• 
  
• In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter. 
  Cook mixture over medium heat, stirring constantly, 
  until thickened, about 10 minutes. 
  Remove from heat. 
  Stir in vanilla, then mix in shredded coconut and chopped pecans.
  Allow mixture to cool to room temperature about 30 minutes.
  Spread over cooled brownies.
   Cut brownies into squares just before serving.
  
  
  

• Where there is tea there is love.
• 
  
• Thank you for joining me, dearest friends.
  Have a blessed and beautiful day!

Sharing with:
Five Star Frugal

Cooking and Crafting with J & J

Share Your Cup Thursday

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While we're on the subject of tea

I hope you're gearing up for the next Tea Cup and Mug Exchange :)

Sign up will begin in September. . .just a few short weeks away!

For more information simply click on the link below:

Tea Cup and Mug Exchange