German Chocolate Brownies
Ingredients
For the German Chocolate Brownies:
For the Gernam Chocolate Brownies Topping:
- ⅔ cup evaporated milk
- ⅔ cup granulated sugar
- 1 large egg yolk, beaten
- 5 tbsp. unsalted butter, cut into pieces
- 1-½ tsp. pure vanilla extract
- ⅔ cup toasted pecans, chopped (see note)
- 1-¾ cups sweetened shredded coconut
Instructions
- Pre-heat the oven to 350°F.
- Grease a 9-inch x 13-inch pan with non-stick cooking spray.
- In a large mixing bowl, pour oil over cocoa powder and mix.
- Add softened butter and mix until smooth.
- Add sugar and mix for 1 minute.
- Add eggs, one at a time, mixing after each addition.
- Add vanilla and mix.
- Add flour and salt; stir to combine.
- Pour batter into prepared pan.
- Place in the pre-heated oven and bake for 30 – 40 minutes or until a toothpick inserted into the center comes out clean.
To prepare the topping:
- In a medium saucepan, over medium heat, combine evaporated milk, sugar, egg yolk and butter.
- Bring to a simmer and cook for 8 – 10 minutes; whisking frequently.
- Remove from the heat and stir in vanilla extract, pecans and coconut.
To prepare the brownies:
- Spoon frosting onto the brownies and carefully spread into an even layer.
- Cool completely (until the frosting has firmed up a bit) before cutting.
- Placing the brownies in the refrigerator or freezer for a short time will speed along the cooling; do not leave in the refrigerator or freezer too long or the brownies could dry out.
Notes
To toast pecans: Place in a dry skillet, over medium heat, stirring frequently, until fragrant and toasted. Watch closely so that the pecans do not burn.