Easy German Chocolate Brownies
These German Chocolate Brownies are made with a triple chunk brownie mix and topped with an easy homemade coconut pecan frosting. Simple to make and decadent to eat.
Ingredients
- 1 pan of cooked and cooled (8x8 or 9x9 pan) of boxed brownies also, can use your favorite homemade brownie recipe
- 2/3 cup chopped and toasted pecans
- 2/3 cup evaporated milk
- 2/3 cup sugar
- 1 egg yolk, beaten
- 5 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla
- 1 3/4 cups shredded coconut (sweetened)
Instructions
- Bake the brownies according to the package directions and cool completely. I used a piece of parchment paper in the pan so that I could lift the brownies out easily to a cutting board later. I did spray the pan with nonstick spray, then laid the parchment paper in the pan, and finally sprayed that with nonstick as well.
- While the brownies are baking, toast the pecans. Place pecans in a dry skillet over medium heat. Stir often until toasted. Remove and let cool.
- Grab a medium saucepan and combine evaporated milk, sugar, egg yolk and butter. Cook over medium heat until it reaches a slow boil. Once it reaches a boil, stir constantly until thickened, about 10-12 minutes.
- Remove from the heat and stir in vanilla extract, pecans and coconut. The frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. I often speed this process up by refrigerating the frosting for 30 minutes and then letting it cool the rest of the time on the kitchen counter.
- Once the frosting is cooled, spread it carefully over the brownies into an even layer. Cut and serve!