Brent’s favorite dessert is German chocolate cake, but mostly because of the type of frosting that goes on top. So every year for his birthday I make some sort of German chocolate dessert. First it was the traditional cake, next it was cookies, this year was brownies! And I think it’s my favorite so far. Especially since there is SO much frosting on top and the brownies are incredible. Thankfully the restaurant where we had dinner with friends last night allowed me to bring them. But we had to sit and stare at them on the table the entire time prior to ordering food, waiting on the food, etc. I’m surprised no one, especially myself, caved and had dessert first.
Last night was a good time however it was bittersweet because today, the day after his birthday, he is leaving for Medical Officer basic training with the National Guard in San Antonio, TX for the entire month of July. Sad face.
12 oz German chocolate, broken into pieces
8 Tbsp butter, cut into pieces
3 Tbsp cocoa powder
1-1/4 cups sugar
2 tsp vanilla extract
1/2 tsp coarse sea salt
1 cup flour
- Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, allowing the to overhang the sides of the pan. Coat the lined pan with vegetable spray.
- Melt the German chocolate, butter and cocoa powder in the microwave, about 1-3 minutes, stirring every 20 to 30 seconds. Let cool slightly.
- Beat the sugar, eggs, vanilla and salt together in a large bowl until combined, about 15 seconds. Beat in the chocolate mixture until smooth. Beat in the flour just until no streaks remain.
- Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 to 40 minutes.
- Let cool completely on a wire rack. Top with the coconut pecan frosting (below) and let set completely. Grab the paper and remove the brownies from the pan. Cut into bars.
PECAN COCONUT FROSTING
1 cup evaporated milk
1 cup sugar
1 egg and 1 egg yolk, beaten
1/2 cup (1 stick) butter
1 tsp vanilla extract
1 Tbsp cornstarch
1 cup chopped pecans
1 cup flaked sweetened coconut
- In a large saucepan combine evaporated milk, sugar, eggs, butter, vanilla and cornstarch. Cook over medium-low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut.
- Spread on brownies while still warm. Allow the frosting to set completely before cutting the brownies.
Source: Adapted slightly from Journal Sentinel