German Chocolate Brownies

Be warned, chocolate lovers! German Chocolate Brownies are addictive. These dense, fudgy brownies are topped with a luscious coconut pecan icing that will remind you of German Chocolate Cake. These brownies are to die for. Seriously. This dessert has everything you want in a brownie, yet it’s not overly difficult to make, nor is it super expensive.

I got a call from our church secretary a couple of weeks ago. She was wondering if I could make brownies for 48 people. I said sure. That’s when I came up with the idea for German Chocolate Brownies and a couple of other desserts. I started with a thick, fudgy brownie layer. This one uses many of the same ingredients as my favorite Fudge Frosted Brownies, but instead of four eggs I used two. Even though the bottom layer looks like I used a dark chocolate, I used regular cocoa.

The icing is adapted from one of my favorite German Chocolate Cake recipes. While you can cut these brownies after baking them. I actually had the brownies in my refrigerator a couple of days before I cut into them. I thought they might be a little easier to cut without getting crumbs everywhere. When I tasted them, I thought they turned out awesome

INGREDIENTS

• BROWNIES:
• 1 cup unsalted butter melted 1 tbsp. vanilla extract ½ tsp. sea salt
• 1 1/4 cups cocoa
• 3/4 cup sugar
• 2 large eggs
• 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tbsp. vanilla extract (no substitutes)
• 1/2 tsp. sea salt
• COCONUT-PECAN ICING:
• 3/4 cup half-and-half (you can also use heavy whipping cream)
• 1/3 cup unsalted butter
• 2 large egg yolks beaten (discard whites)
• 3/4 cup white sugar
• 1 tsp. vanilla extract (no substitutes)
• 1 cup coconut
• 3/4 cup pecan chips (these are very finely diced pecans)
• 12 pecan halves for decoration

INSTRUCTIONS

1. BROWNIES:
2. Melt butter.
3. Add remaining ingredients and mix with an electric mixer until ingredients are thoroughly mixed.
4. Ingredients will be thick/stiff.
5. Spread brownie mixture into a greased 8x12” glass baking dish.
6. Bake at 350 about 30-35 minutes or until a toothpick inserted in center comes out clean.
7. Cool completely before adding icing.
8. COCONUT-PECAN ICING:
9. Melt butter in a medium-sized skillet over low-to-medium heat.
10. Add half-and-half and sugar and stir to combine.
11. Add beaten egg yolks and continue stirring continuously with a wooden spoon until mixture thickens, about 10-15 minutes.
12. (The mixture will be at a very low boil).
13. Remove from heat.
14. Add vanilla and stir to combine.
15. Then stir in coconut and pecan chips.
16. Spread icing over top of the brownies.
17. Place whole pecan halves in a 3x4 pattern on top of the icing.
18. Press down slightly so the pecan halves will adhere to the icing.

RECIPE NOTES
NOTE: You must stir the icing continuously the whole 15 minutes of cooking time or the icing will stick to the pan and/or you may end up with scrambled eggs!

NOTE: While this recipe does not need to be refrigerated because of the ingredients, it may be easier to remove the servings from the pan if the brownies are chilled beforehand.

NOTE: Your oven may cook these brownies more quickly. Start checking after 25 minutes.

NOTE: You can also use a 9x9” square baking dish.

Thanks done share recipes to : cantstayoutofthekitchen.com/2018/02/26/german-chocolate-brownies/

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