Active time: :30 min. Total time: :1 hour
This recipe is a combination of my nana’s greatest hits—brownies and German chocolate cake. The fudgy brownies allow the frosting’s coconut flavor to shine and are decadent without overwhelming the palate. We used a 9×13” baking pan, which yielded thinner brownies and a more even distribution of both the brownies and the frosting’s flavor. It’s definitely possible in an 8” or 9” square pan, which will give you thicker brownies and globs of frosting. In that case, you’ll need to use a fork.
- 1(18-ounce) package brownie mix
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1cup chopped pecans
- 1 1/2 cups sweetened coconut flakes
- 3large egg yolks, lightly salted
How to Make It
Prepare brownie mix according to package instructions. Cool for 20 minutes.
Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a stand mixer and beat on low until evenly blended. Transfer to a medium saucepan. Cook over medium heat, stirring constantly, until frosting thickens and has a rich caramel color, about 12 minutes.
Stir in coconut flakes and pecans. Remove from heat and cool until thick enough to spread, beating occasionally.
Spread the frosting evenly over cooled brownies with a silicone spatula. Let the frosted brownies stand for a few minutes before serving.
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