These rich chocolaty German Chocolate Brownies are topped with a gooey homemade coconut pecan frosting. Make the brownies from scratch, or use a boxed brownie mix as the base of this recipe. You'll love this decadent dessert!
One 8x8 or 9x9 pan cooked and cooled browniesboxed or homemade
2/3cupevaporated milkfull fat
1large egg yolkbeaten
5tablespoonsunsalted buttercut into pieces
1 1/2teaspoonspure vanilla extract
2/3cupchopped toasted pecanssee note
1 3/4cupssweetened shredded coconut
In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolk and butter. Bring to a simmer and cook for 8-10 minutes, whisking frequently.
Remove from the heat and stir in vanilla extract, pecans and coconut. Spoon onto the brownies and carefully spread the frosting into an even layer.
Cool completely (until the frosting has firmed up a bit) before cutting. You can speed along the cooling by placing the brownies in the refrigerator or freezer for a short time. Don't leave them in too long or the brownies could dry out.
To toast pecans: Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted. Watch them closely so that they don't burn.