German Chocolate Bourbon Brownies

German Chocolate Bourbon Brownies

Brownies.

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3/4 cup unsweetened, special dark cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup all-purpose flour

Frosting.

  • 1/2 cup heavy whipping cream
  • 1/2 cup dark brown sugar
  • 2 egg yolks
  • 1/4 cup unsalted butter
  • 2/3 cup chopped pecans
  • 1 cup sweetened coconut flakes
  • 2-3 tablespoons bourbon or whiskey
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

 

Brownies.

Preheat the oven to 325.  Line a square 8x8 baking dish with parchment paper so that the paper hangs over two sides.

Melt the butter in the microwave or in a saucepan.  In a bowl, combine the sugar, cocoa powder and salt.  Pour the butter in and mix with a wooden spoon.  Beat in the vanilla, then the eggs, one at a time.  Stir in the flour just until moistened.  Use a spatula to spread the batter evenly into the pan (the batter is very thick).

Bake for 25 minutes, then set on a wire rack to cool.

 

Frosting.

In a saucepan, whisk together the cream, brown sugar and egg yolks.  Cook over medium heat, whisking constantly, until the mixture gets thick and bubbly.  Remove from the heat.  Whisk in the butter until melted, then stir in the pecans, coconut, bourbon, vanilla and salt.  Cool to room temperature, for an hour or two, then spread over the brownies.

Let the brownies cool completely, then lift them out of the pan by the parchment paper and cut into squares.

 

Yields 16 brownies

 

Recipe from Curly Girl Kitchen
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