When it comes to German chocolate cake, I am all about the frosting. Coconut heaven, yum. I know many of you hate coconut so don’t feel bad. I hate pizza. What? Keato you’re weird. Duh, I think we’ve established that already with my milk hating self and total fear of fruit. But anyway…moving along…
Oh and there’s pecans!! Although I am so not into eating pecans by themselves. I’d much rather chow down on them when they’re in the form of a praline or inside of a piece of See’s candy or my favorite…in German chocolate frosting. Yeah, it’s the 1/2 cup of butter and 1 cup of sugar in the frosting that totally wins me over.
Of course I’m not going to put the frosting on cake like normal people because I’m not normal. Eggs for breakfast freaks me out, milk with cereal is weird and oranges are just wrong. So what’s a girl to do with German chocolate frosting if there’s not any cake? Hello, eat it plain or make brownies solely so you can eat the batter. Brownie batter is pretty much the love of my life along with bagels. Well not brownie batter and bagels together. That’s crossing the line people….
Ok frosting time first because the frosting needs to chill in the refrigerator a bit. Chop up 1 cup of unsalted pecans and measure out 1 1/4 cups of sweetened flaked coconut. Friends, do not feat the coconut. Did you know I used to be afraid of cheese? Yeah don’t ask…but I now looovvee it. It’s a miracle. Set both of them aside.
Whisk together 1 cup evaporated milk with 1 Tablespoon cornstarch. Now don’t use the entire can because it’s more than 1 cup and your frosting will never thicken and you’ll cry…
In a large saucepan, combine the evaporated milk/constarch mixture, 1/2 cup diced unsalted butter, 1 cup sugar(!!!), 3 large eggs yolks mixed with 1 teaspoon water and 1 teaspoon vanilla extract.
Whisk it up over medium low heat.
Once the butter is melted and everything is combined, switch to a spatula and increase the heat to medium high. I cook the mixture for about 4 minutes once it starts to boil. Basically cook the mixture until has thickened. This can take up to 8 minutes but for me it takes 4 minutes.
Mmmm tasty thick sugary buttery mixture. If it looks a little thin, don’t worry. It’ll all work out, promise.
Throw in the pecans and coconut!!
And fold them in…
Yes I want to stick my head in this saucepan but I won’t since it’s probably really hot. If the frosting looks too thin, don’t worry. It’ll thicken once you put it in the refrigerator. Put the frosting a bowl in an airtight container and refrigerate it until has cooled and has thickened. (this takes about an hour for me)
While the frosting is chilling the refrigerator, start on the brownies! Sift together 1 1/2 cups all purpose flour, 1 cup unsweetened cocoa powder and 1 teaspoon kosher salt. Set it aside.
In a bowl of a stand mixer with the paddle attachment, mix together 1 1/2 cups packed light brown sugar, 1 1/2 cups sugar, 1 cup melted (cooled) unsalted butter and 2 Tablespoons vanilla extract on medium speed for 3 minutes.
Add in 4 large eggs (at room temperature), one at a time and mix mix mix!
Oooh butter, sugar, eggs….tasty. Sort of.
Add in the dry ingredients until almost combined. Do not over mix the batter unless you love brownie bricks.
Take a spatula and fold the ingredients together.
I could seriously just eat this plain. I LOVE BROWNIE BATTER….and bagels, sprinkles and frosting.
Throw in 1 cup of semi sweet chocolate chips and fold them in. Chocolate chips make everything better. Well most things…
Spread the batter into a lightly greased 9 by 13 inch pan and bake at 350 degrees for 30 minutes. Please use a metal baking pan! :)
Cool the brownies completely before frosting with the german chocolate frosting.
Spread the frosting onto the cooled brownies, cut into giant pieces and enjoy!
German Chocolate Brownies Recipe
Brownies
1 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 1/2 cups packed light brown sugar
1 1/2 cups sugar
1 cup unsalted butter, melted and cooled
2 Tablespoons vanilla extract
4 large eggs, at room temperature
1 cup semi sweet chocolate chips
German Chocolate Frosting
1 1/4 cup sweetened flaked coconut
1 cup unsalted pecans, chopped
1 cup evaporated milk (make sure you add 1 cup, not the whole can!)
1 Tablespoon cornstarch
1 cup sugar
3 large egg yolks, lightly beaten with 1 teaspoon water
1/2 cup unsalted butter
1 teaspoon vanilla extract
For the German Chocolate Frosting:
Measure out 1 1/4 cup sweetened flaked coconut and set it aside. Chop the unsalted pecans and set it aside as well.
Mix 1 cup of evaporated milk with 1 Tablespoon of cornstarch. Pour the evaporated milk/cornstarch mixture into a large saucepan. Also add in the sugar, eggs yolks beaten with 1 teaspoon water, butter and vanilla extract.
Begin cooking the mixture over medium-low heat using a whisk.
Once the butter has melted, switch to a spatula. Then increase the heat to medium high and keep stirring the mixture until it thickens.
Once the mixture begins to boil, cook it over medium high heat for 4 minutes (or more). If you have problems with the mixture thickening, increase the heat and keep stirring. It can take up to 7-8 minutes once it has begun boiling.
The frosting may appear to be somewhat thin, don’t worry. (it will thicken once it has chilled)
Remove the saucepan from the heat and add in the chopped pecans and coconut. Fold them in.
Put the German Chocolate Frosting in an airtight container and chill in the refrigerator. It will thicken up more once in the refrigerator. This takes about an hour.
For the Brownies:
Preheat the oven to 350 degrees F.
Sift together the flour, kosher salt, and unsweetened cocoa powder. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, melted butter and vanilla extract on medium speed for 3 minutes.
Add in the eggs, one at a time and mix.
Slowly add in the dry ingredients on low speed and mix until almost combined. Take a spatula and fold the ingredients together.
Stir in the chocolate chips, fold them in.
Spread the brownie batter into a lightly grease 9 by 13 inch metal baking pan. Bake at 350 degrees F for 30 minutes.
Once the brownies are done baking, cool them completely in the pan on a cooling rack.
Once the frosting has thickened and the brownies have cooled, spread the German Chocolate Frosting over the brownies.
Cut into pieces and enjoy!
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