Ingredients
The following ingredients have 4 Servings
- 1 cup butter (salted cut into tablespoons)
- 4- oz. German chocolate baking bar
- 2 cups sugar (granulated )
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp sea salt (fine)
- 1 cup all-purpose flour (sifted)
- 1 cup sugar (granulated )
- 1 cup evaporated milk
- 1/2 cup butter (salted cut into tablespoons)
- 3 large egg yolks
- 1 & 1/2 cups coconut (toasted )
- 1 cup pecans (toasted chopped)
- 2 tsp vanilla extract
- Melted chocolate melting wafers (for garnish, optional)
Instruction
- Preheat the oven to 350°F. Line a 9x13 baking dish with parchment paper and spray with cooking spray, set aside.
- Place the cut butter into a large pot or dutch oven, and begin to melt the butter over medium-low heat.
- Break up the chocolate bar into squares and add them to the pot, stirring occasionally, melt the chocolate with the butter until smooth.
- Take off the heat and whisk in the sugar until smooth. Add the eggs one at a time and whisk them in fully before adding the next.
- Whisk in the vanilla and salt. Add the flour and stir it in until fully combined with no dry patches.
- Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
- Place on a wire rack to cool completely.
- Once the brownies are cool, make the topping. Place the sugar, evaporated milk, butter, and egg yolks into a medium-sized saucepot.
- Place over medium-low heat and stir together. Stir occasionally until the butter has melted.
- Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it hits a simmer and thickens slightly take it off the heat, for about 12 minutes.
- Add the coconut, pecans, and vanilla. Stir it in to combine. Continue to stir until it becomes thickened and spreadable, about 5 minutes.
- Pour the frosting on top of the brownies and smooth it out. Let it cool completely.
- Cut into bars and drizzle with melted chocolate if using, serve immediately.
