German Chocolate Brownies

Brownies - 
  • 1 pkg "dark" chocolate brownie mix
  • 2 large eggs (bring to room temperature)
  • 1/2 cup canola oil
  • 1/4 cup water
  • 1/2 tsp pure vanilla extract

Coconut Pecan Frosting - 

  • 1/2 cup half & half (or evaporated milk)
  • 1/2 cup granulated sugar
  • 1 egg yolk, beaten
  • 4 Tbsp butter
  • 1/2 tsp pure vanilla extract
  • 1/2 cup chopped pecans, toasted and cooled
  • 1/2 cup flaked sweetened coconut, toasted 
Preheat oven to 350 degrees F.  Mix brownie batter according to package directions.  Pour batter into a prepared casserole dish.  Rather than spray my stone baker, I lined it with parchment paper so that I could just lift the brownies out of the dish.  Bake according to directions.  I used a 9"x9" stone "baker," and cooked for 34 minutes.  A toothpick inserted into the batter should come out clean, but don't over bake or they will dry out. 

To prepare for the frosting, toast the pecans and the coconut.  I dry toasted the nuts about 7 minutes in the 350 degree F oven, shaking them around a couple of times.  I just used a lower rack while the brownies were cooking.  Same thing for the coconut - dry toast them in a pan in the oven, mixing them around every couple of minutes or so until pretty and brown.  Watch coconut carefully so that it doesn't burn.

While brownies are baking,  let's prepare the coconut pecan frosting.  Combine the first five ingredients.  Carefully bring to a boil, then reduce heat to medium low and cook for about 5 - 7 minutes so that it will thicken.  Remove from heat, then stir in toasted pecans and coconut.  Spread the frosting over the warm brownies.  Let the brownies and frosting cool a while before cutting.