These are so good! I agree with others that the brownie part is a little on the dry side (I cooked for only 15 mins exactly) but that’s doesn’t bother me much, they are more cakey than fudgey, but I might try just putting the topping on my usual brownie recipe next time though because I don’t have to buy German chocolate for that either.
I love rich, fudgy brownies, but that coconut pecan frosting takes it to a whole new level. It would be really hard for me to not just eat it all with a spoon!
Brownies are my favourite baked goods, but that frosting….over the top deliciousness.
I need one of this right now! And this frosting is everything! I would totally eat them with my hands because they look so good that I wouldn’t want to waste the time on getting a spoon. 🙂
INGREDIENTS:
1 cup butter, softened
2 cups sugar
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INGREDIENTS:
1 cup butter, softened
2 cups sugar
4 eggs
1½ tsp. Vanilla
½ cup cocoa
1⅓ cups flour
½ tsp. salt
1 cup chocolate chips
1 cup caramel bits
FROSTING:
3 egg yolks
1 cup sugar
1 cup evaporated milk
½ cup butter
1 tsp. vanilla
1½ cups fresh flaked coconut
1 cup pecans, chopped
INSTRUCTIONS:
For the Brownies:
Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool.
Melt chocolate chips in microwave for 1 minute and drizzle with a spoon over brownies.
Melt caramel bits in microwave for 1 minute and drizzle over chocolate.
For the Frosting:
Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan. Cook and stir over medium heat until thickened, about 12 minutes ( Make sure to stir consistently for at least 10 min). Add coconut and pecans. Beat until thick enough to spread. Pour over top of brownies. You may want to place in the refrigerator to harden.
I drizzled some melted chocolate over the brownies and topped with pecans.
source :fitrecipes.com