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Dutch's Famous Brownies

You asked for it, you got it.  Now, pay attention!

Brownie Ingredients

Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.

Melt the chocolate with the shortening in the microwave. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.

Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract..

Spread the batter evenly in the prepared pan. It will be super thick, so I press it evenly into a pan with my fingers.  Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold.

Now, here is where the magic happens. You will want to frost these with my Coconut Frosting.  It takes a little time, but it is totally worth it, I promise! The following recipe will make more than you need to frost the brownies, but I always make extra because my family eats it by the spoonful while it's still warm.

Coconut Frosting Ingredients

1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds),  finely chopped. I use pecans, because they are my favorite.
1 teaspoon vanilla extract


Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool.  Yield: 4 cups

Enjoy, Hookers!

1 like to cook!:

Linda said...

I absolutely love brownies! Thank you so much for sharing. :)

August 3, 2016 at 3:14 PM

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