German Chocolate Brownies

For the Brownie Layer:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
For the Coconut Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a microwave-safe bowl, melt the butter. Then, add the granulated sugar and stir until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Pour the brownie batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies are baking, prepare the Coconut Pecan Frosting. In a saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a low boil.
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly.
Once the brownies are done baking, remove them from the oven and let them cool completely in the pan.
Once the brownies have cooled, spread the Coconut Pecan Frosting evenly over the top.
Cut the brownies into squares and serve.
Enjoy these decadent German Chocolate Brownies with their rich and gooey Coconut Pecan Frosting. They’re a delicious twist on traditional brownies that will satisfy any chocolate lover’s cravings!

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My hubby’s literal response on the first taste: “Whoa, this is amazing! Low-key wishing the kiddos pass on theirs.”