Fudge brownies topped with coconut pecan frosting.
Course: Dessert
Cuisine: German
Servings: 24brownies
Ingredients
BROWNIES
1c.all-purpose flour
2/3c.unsweetened cocoa powder
1/2tsp.baking powder
1/2tsp.salt
2c.granulated sugar
1c. unsalted buttermelted
2tsp.vanilla extract
3eggslightly beaten
FROSTING :
1c.evaporated milk
1c.granulated sugar
3egg yolkslightly beaten
1/2c.unsalted butter
1tsp.vanilla extract
1 1/2c.angel flake coconut
1c.chopped pecans
Instructions
Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan.
BROWNIES: In a medium bowl, combine flour, cocoa powder, baking powder and salt; set aside.
In a large bowl, using a wood spoon, stir the sugar, melted butter, and vanilla together.
In a small bowl, lightly beat the eggs, and stir into the melted butter mixture.
Gradually add flour mixture to the egg mixture, stir until just combined. Spread the batter evenly into the prepared baking dish.
Bake for 25 to 30 minutes or until a tooth pick inserted into the middle comes out clean. Do not overcook. Remove from the oven, cool pan on wire rack. Cool brownies completely before frosting.
FROSTING: Combine milk, sugar, eggs, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes.
Remove from the heat and add coconut and pecans. Cool, stirring occasionally, until you've reached spreading consistency. Frost the cooled brownies. Cut the brownies into squares with a plastic knife and refrigerate until ready to serve.