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German Chocolate Brownies

Fudgy rich brownies topped with coconut pecan frosting!
Author Dorothy Kern

Ingredients

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

Instructions

  • 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.