I mean, there's just a little bit of frosting on these German Chocolate Brownies. Also - making brownies in a tart pan might be the best thing ever.
A couple years ago I made a traditional German Chocolate Cake and it was super tasty. This brownie pie is such a fun spin on the classic and is much quicker to make.
It's definitely a rich dessert and a small slice will be plenty but it's soooo worth it.
German Chocolate Brownies
Brownie
6 tablespoons butter, unsalted
3 cups semi-sweet chocolate chips (high-quality)
3 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup pecans, chopped
Frosting
3 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup butter, unsalted
1 teaspoon vanilla extract
2 cups shredded, sweetened coconut
1/2 cup chopped pecans
Preheat oven to 350 degrees. Butter a 9 or 10 inch tart pan. Set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a microwave safe bowl, combine chocolate chips and butter. Microwave on 50% power for 30 second bursts, stirring between each burst, until melted and smooth. Let cool.
In the bowl of a stand mixer, beat the eggs, sugar and the vanilla extract until blended. Add the cooled chocolate mixture and blend to combine. Gradually add the flour mixture and mix to combine.
Stir in half of the chopped pecans and then pour into prepared pan. Top with remaining chopped pecans.
Bake for 35-45 minutes or until the top begins to crack and the middle is somewhat set but still soft. Remove from oven and let brownie cool completely before removing from pan or frosting.
For the frosting, add the egg yolks to a small saucepan and beat with a hand mixer until yolks thicken, about 2-3 minutes. Add evaporated milk, sugar, butter and vanilla and mix. Place saucepan over medium heat, stir constantly until mixture thicken and turns golden brown. (This will take about 10 minutes.) Remove from the heat and add the coconut and pecans. Cool to room temperature before adding to brownie.
Once frosted, sprinkle with a few extra pecans. Slice and enjoy! Store in an airtight container.
Source: Foodie Crush
Printer Friendly Recipe
