These German Chocolate Brownies are a fudgy brownie topped with a to-die-for coconut pecan frosting!
Can you believe I used to hate coconut? I look back on my coconut-free years and think about what I was missing.
I mean, what was I thinking?
You know what else I avoided like the plague because I *thought* I hated coconut? Coconut-Pecan Frosting, aka German Chocolate Frosting.
I mean really? I went 30 years of my life without knowing the wonderment of coconut pecan frosting? Or German Chocolate Cake?
Or, better yet, German Chocolate Brownies?
I have years to make up for people. Decades! So I better get started.
First of all, I didn’t know wether or not I should call these Coconut Pecan Frosted Brownies or German Chocolate Brownies. We can call them both.
The brownie is my favorite brownie recipe. It’s rich and fudgy and tastes better than a box (I promise!) but is almost just as easy to make. I can never get enough brownies – ever.
When I realized that one kind of frosting was lacking from my diet (this coconut pecan frosting) I decided to pair it with brownies. And that was a very, very good decision.
If you’ve never made coconut-pecan frosting, let me tell you about it. It’s a cooked frosting, and it has egg in it. (I know, weird right?) I was skeptical, since I’d never made it before, but I was wrong to be anything but sure about this frosting!
Besides egg yolks, the frosting has sugar, evaporated milk, and butter in it. Once boiled, these things form a thick and gooey sweet frosting. Then you stir in coconut and pecans and vanilla and magic happens. It’s like unicorns flew through the room with magical rainbow dust and sprinkled it over brownies.
Best. Frosting. Ever.
And now I want to put it on everything: cake, pie, cookies…
I have a lot of coconut loving time to make up for, after all!
German Chocolate Brownies
For the Brownies:
- 2 ounces unsweetened baking chocolate coarsely chopped
- 2 ounces semi-sweet baking chocolate coarsely chopped
- 3/4 cup butter1
- 3/4 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
For the frosting:
- 1 cup evaporated milk
- 1 1/4 cups granulated sugar
- 4 large egg yolks lightly beaten
- 1/2 cup unsalted butter sliced into tablespoons
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 1/4 cups chopped pecans
- Preheat oven to 350 degrees. Line a 9x13” pan with foil and spray with cooking spray.
- Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
- Spread batter in prepared pan. Bake about 25 minutes, until a toothpick 2 inches from the outside of the pan comes out clean. Let cool before frosting.
- Make the frosting: Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the butter has melted and the mixture thickens and bubbles. Once it bubbles, reduce heat to low and cook for 2 more minutes. Remove the pan from the heat and stir in the vanilla, coconut, and pecans. Cool about 1 hour, until the mixture is spreadable.
- Spread frosting over the top of the cooled brownies. Cut into squares. Store in refrigerator.
Nutritional information not guaranteed to be accurate
This post is part of the 1-year anniversary of the #chocolateparty!
The monthly chocolate party is hosted by my friend Roxana over at Roxana’s Home Baking. This month marks the one year anniversary of the chocolate party (a post each month where bloggers create sinful chocolate desserts) and we’re celebrating with a giveaway and blog party!
Check out Roxana’s version of my brownies here!
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 18, 2013