My birthday was earlier this month and for my “cake” I made one of my favorite desserts– German Chocolate Brownies. 
The coconut pecan frosting is my favorite! I could did eat it by the spoonful. It’s kind of like a super silky smooth caramel sauce with coconut and pecans thrown in. And the great thing about these brownies is that there is TONS of frosting. We’re talkin a ratio of 1:2, frosting to brownie. Just the way I like it! Once you try this homemade German Chocolate Frosting you won’t ever go back to buying that pre-made stuff in the baking aisle. Like ewww.
WARNING: These are super addicting and might possible cause you to gain a pound… but it’s so worth it! I recommend not eating straight from the pan or else you could end up eating a whole row.
The brownie part is the perfect fit to the frosting– chocolaty but not too rich. Since you pour the frosting on while both it and the brownies are still warm, it soaks into the brownie and they become one! Mmmmm! So good!
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Another fun thing about my birthday besides these decadent brownies is this Lowel EGO Digital Imaging Light
German Chocolate Brownies
Ingredients
For the Brownies:
- 1 cup 2 sticks butter
- 3 ounces unsweetened baking chocolate
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
For the Frosting:
- 1 12 ounce can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter cubed
- 4 egg yolks
- 1 1/2 cups chopped pecans
- 1 7 ounce package sweetened coconut flakes
- 1 teaspoon vanilla
Instructions
For the Brownies:
-
Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
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Place butter and chocolate in a bowl and microwave in 30 second increments until melted. Whisk in sugar, eggs, and vanilla until smooth. Add flour, soda, and salt and stir until combined. Pour into pan and smooth even. Bake 23-25 minutes until toothpick comes out clean. Meanwhile, make the frosting.
For the Frosting:
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Place milk, sugar, butter, and egg yolks in a 3 quart saucepan. Cook over medium heat whisking continuously until bubbly, 13-15 minutes. Stir in pecans and coconut and cook 2 more minutes. Remove from heat and stir in vanilla. Spread over warm brownies. Cool to room temperature and serve.
Recipe Source: mom
These look divine!
Paige
http://thehappyflammily.com
These look so good! I make some German Chocolate Cookies that are to die for. This is one of the only ways I will eat coconut.
Nice Recipe, Thank you for posting it.I will surely try this at home.
How many oz in the can of evaporated milk?
It’s the regular size can which is 12 ounces. Sorry about that. I’ll add it to the recipe.
And would it ruin it to use cocoa powder instead of bakers chocolate?
Aimee- Yes, that would probably ruin it. They are very different types of chocolate (one powder the other a solid bar) and can’t be replaced by one another.
Those look awesome!! Brownies are great on their own, but adding gooey coconut topping…mmmm 🙂
My thoughts exactly June! Separate they are both good but together- amazing!
Just finished making these for K’s b-day tonight:). Can’t wait to try them!!
I hope you all liked them! This is what I usually make myself for my birthday. I can’t get enough of the frosting!!!
OMG! I can’t take my mind off these brownies !
Will definitely try it !
Shirley .
Spiceaddictionblog.com
OMG! I can’t take my mind off these brownies !
Will definitely try it !
Shirley .
Spiceaddictionblog.com
Shirley, They are seriously the BEST! You’ll love them!
Can these be made ahead and frozen for a large crowd and what size are you considering to be one serving?
They’re very rich so I consider the serving as small. I’ve never tried freezing. Fresh is always best. They’ll be fine if you make them a day ahead.