German Chocolate Brownies
Preheat oven to 350° F. Lightly grease bottom of an 8×8-inch baking pan with butter or shortening.
In medium saucepan, stir dark chocolate and 3/4 cup butter over medium-low heat until melted and smooth. Remove from heat. Whisk in 1 cup of sugar, 3 eggs, 1 teaspoon vanilla and salt. Gradually add in flour, stirring just until combined. Spread batter in the prepared baking pan. Bake for 30 to 35 minutes. Let brownies cool completely, about 1 hour.
Prepare frosting by combining evaporated milk, 1/2 cup sugar, egg yolk and 4 tablespoons butter in large saucepan. Cook over low heat, stirring constantly until thickened (about 5 minutes). Remove from heat and stir in 1 teaspoon vanilla, pecans and coconut. While frosting is still warm, spread on brownies. Cut into 4 rows by 4 rows to make 16 brownies.
Brownie Points: Evaporated milk is milk that’s been cooked down to allow water content to evaporate. The concentrate is canned, and the result is heavier, creamier milk with a slightly toasted or caramelized flavor. If you don’t have evaporated milk in the pantry, make your own! To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk in a small saucepan over medium-low heat until it reduces to 1 cup.
4 ounces dark chocolate, chopped
1/2 cup evaporated milk
1 cup and 1/2 cup granulated sugar, divided
3 eggs and 1 egg yolk, divided
3/4 cup plus 4 tablespoons butter, divided
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon plus 1 teaspoon vanilla, divided
1/2 cup toasted pecans, chopped
1/2 cup toasted coconut flakes
Number of servings: 16
Cooking time: 30 minutes