Gluten-Free German Chocolate Brownies

Ingredients

• 16 oz brownie mix gluten free
• 0.3 cup butter melted
• 2  eggs 
• 0.3 cup semisweet chocolate chips miniature
• 0.3 cup brown sugar packed
• 0.3 cup evaporated milk (from 5-oz can)
• 1  eggs 
• 0.3 cup butter cut into pieces
• 0.8 cup coconut flakes flaked
• 0.3 cup pecans chopped
• 0.5 teaspoon vanilla pure

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• toothpicks

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
2. In medium bowl, stir brownie mix, melted butter, 2 eggs and the chocolate chips until well blended (batter will be thick).
3. Spread batter in pan.
4. Bake 8-inch pan 28 to 31 minutes, 9-inch pan 26 to 30 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan on cooling rack.
5. Meanwhile, in 1-quart heavy saucepan, stir brown sugar, milk and 1 egg until well blended. Stir in cut-up butter. Cook over medium heat, stirring constantly, until mixture begins to bubble.
6. Remove from heat. Stir in coconut, pecans and vanilla. Cool 15 minutes or until slightly thickened.
7. Frost brownies. Cool completely, about 1 hour.
8. Cut into 4 rows by 4 rows. Store covered in refrigerator.