Ooey Gooey German Chocolate Brownies

I have a horrible sweet tooth, so when it comes to making something to bring to a party my first choice is some sort of dessert. My most recent party treat were these super yummy ooey gooey German Chocolate Brownies. When you need a bit of a chocolate fix and don't want to experience the death by chocolate affects from most brownie mixes this is a great option, just enough sweet frosting to mellow out the rich chocolate brownie.

Brownie Mix

adapted from (www.goodlifeeats.com)

• 12 tablespoons Salted Butter
• 1 1/2 cups granulated sugar
• 2/3 cup cocoa powder
• 1 teaspoon pure vanilla
• 3 large eggs
• 1 cup flour
• 1/2 cup mini chocolate chips

Start by melting the butter and sugar together on medium heat, do not bring to a boil. Next add the vanilla.

 

Remove from heat and stir in the cocoa powder and mix well.

Add the rest of the ingredients and mix well so that everything is fully incorporated. Preheat the oven to 350 degrees F and grease a 8x8 or 9x9 inch pan.

Pour batter into pan and place in the oven for ~ 35 min. Depending on your oven you can check if they are done by placing a toothpick in the middle, if done it will come out clean. Be careful not to overcook as you don't want chocolate bricks.

Coconut and Pecan Frosting

adapted from ( nancycreative.com)

 

3 egg yolks
1 1/4 cups sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla
1 (12-ounce) can evaporated milk
2 1/2 to 3 cups sweetened flaked coconut
1 1/2 cups chopped pecans

Mix the sugar, egg yolks, butter, vanilla, and evaporated milk in a medium saucepan. Cook on medium heat for about 15 minutes until the mixture has reached a thick and bubbly state.

Then mix in the coconut flakes and chopped pecans. Once mixed thoroughly, place in another container that can be placed into the refrigerator to cool for at least 30 minutes.

Once cooled, pour on top of the cooled brownies. Now for the important part, make sure to get a square for yourself because once you put these treats out to share they don't last long.