German Chocolate Brownies

 I had a bad experience with German Chocolate cake a while back.  I’d gotten a to go slice from a local dessert place and brought it home for dessert that night.  When I started to eat it (and I was really looking forward to it), the icing had turned – I don’t know what happened but it was spoiled and I had to throw the whole thing out.  After that, I didn’t have German Chocolate cake for a couple years.

But then I though, if I made the dessert, I’d be sure to know that it was fresh!

I didn’t want to make a whole cake, because it’s hard for two people to eat a whole cake.  It’s less difficult, though, for two people to eat a tray of brownies…so that’s what I did.



·        ½ cup butter

·        1 cup sugar

·        2 eggs, brought to room temperature

·        2 t vanilla

·        1/3 cup sweetened cocoa powder

·        ½ cup flour

·        ½ t Alaskan Vanilla-Infused Sea Salt, separated (You can certainly use regular salt, but if you can get your hands on this, absolutely give it a try – it’s fun and adds a nice kick of flavor)

·        ¼ t baking powder

·        ¼ t baking soda

·        ½ cup chocolate chips


·        ½ cup evaporated milk

·        ¼ cup butter

·        2 egg yolks

·        ½ cup dark brown sugar

·        ¼ t salt

·        3 t vanilla

·        ¾ cup sweetened shredded coconut

·        ½ cup chopped pecans


Starting with the brownie portion, butter and flour an 8” or 9” pan and set it aside.

Put the butter in a microwave-safe bowl and nuke it until it’s melted (but not boiling).  Take the bowl out of the microwave and add in the sugar, eggs and vanilla and whisk together.  Next, add in the dry ingredients – cocoa powder, flour, salt, baking powder and baking soda and mix with your hand mixer until everything is well combined.  Finally, stir in the chocolate chips (FYI, I used semi-sweet).IMG_3876

Pour the batter into the prepared pan and bake at 350 for about 25 minutes, or until a toothpick inserted in the center comes out clean.IMG_3877

Move the baking pan to a wire rack to cool completely.

To make the icing, get out a medium saucepan.  Add to it the evaporated milk, butter, egg yolks, brown sugar, salt and vanilla.  Cook on medium low, whisking consistently, for about 7 minutes or until the mixture is nice and thick.IMG_3885IMG_3887

Take the icing off the heat and stir in the coconut and pecans.  Let the icing sit and cool for a couple minutes, then pour it over the brownies and spread it evenly with a spatula.IMG_3889IMG_3891IMG_3894

Let the icing cool and you’re ready to go!  If you’re like me and you prefer your brownies cold, cover the whole baking pan with tin foil after they’ve cooled on the rack and put them in the fridge.


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