German Chocolate Brownies
Rich chocolaty brownies topped with a gooey homemade coconut pecan frosting. Make the brownies from scratch, or use a boxed brownie mix for the base of this recipe. You'll love this decadent dessert!
- One 8x8 or 9x9 pan cooked and cooled brownies boxed or homemade
- ⅔ cup evaporated milk full fat
- ⅔ cup granulated sugar
- 1 large egg yolk beaten
- 5 tablespoons unsalted butter cut into pieces
- 1 ½ teaspoons pure vanilla extract
- ⅔ cup chopped toasted pecans see note
- 1 ¾ cups sweetened shredded coconut
In a medium saucepan over medium-low heat, combine evaporated milk, sugar, egg yolk and butter. Bring to a simmer and cook for 8-10 minutes, whisking constantly (make sure you're getting all around the pan). Remove from the heat and stir in vanilla extract, pecans and coconut.
Spoon onto the brownies and carefully spread the frosting into an even layer. Cool completely (until the frosting has firmed up a bit) before cutting. You can speed along the cooling by placing the brownies in the refrigerator or freezer for a short time. Don't leave them in too long or the brownies could dry out. I like these best served at room temperature.
To toast pecans: Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted. Watch them closely so that they don't burn.
An 8x8 or 9x9 pan of boxed mix brownies can be substituted for homemade.
Calories: 214kcal | Carbohydrates: 19g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 50mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.5mg