German Chocolate Brownies

This is my hubby's favorite brownie recipe. I only prepare it on special ocassions because it is a rich dessert. He loves to eat it warm with some vanilla ice cream.

Brownies:

1 cup butter or margarine
2 cups sugar (I usually add 1 1/2 cups only)
2 teaspoons vanilla
4 eggs, slightly beaten
1 cup all-purpose flour
½ cup unsweetened cocoa
½ teaspoon salt

Preheat oven to 350F. Grease and flour bottom and sides of 13x9-inch baking pan. In medium saucepan over low heat, melt butter or margarine. Add sugar and vanilla. Blend well. Remove from the heat and add flour already mixed with salt and cocoa alternating with the beaten eggs. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Do not overbake.

Coconut-Pecan Topping 

 3 tablespoons butter, melted
½ cup firmly packed brown sugar
3 tablespoons corn, maple or pancake syrup
3 tablespoons milk
1 ½ cups coconut
¾ cup finely chopped pecans or walnuts
Mix all the ingredients thoroughly

Drop topping mixture by teaspoonfuls evenly over hot or warm brownies; spread gently. Broil 4 inches from heat for 1 to 1 ½ minutes or until bubbly and golden brown. Cool completely and cut into bars.

High Altitude (Above 3,500 feet): No change.

Note. I tried this recipe using applesauce instead of butter but the results were not the same.