German Chocolate Brownies

🧂 Ingredients

• 9×13 pan of brownies
• 1 1/2 cups pecans, chopped
• 4 large egg yolks
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups sweetened coconut flakes

Instructions

• 1 Preheat oven to 325 degrees. Line a 9×13 baking dish with foil or parchment
  paper, letting the edges hang over the edges–then spray with cooking spray.
• 2 Spread the nuts on a rimmed cookie sheet, or in a pie plate. Toast in the oven
  until very lightly browned, about 5-8 minutes. Set aside to cool.
• 3 In a medium saucepan, whisk together the egg yolks, salt, and sugar over
  medium-low heat. Once they're combined, whisk In the butter until melted, then
  gradually whisk In the heavy cream and vanilla.
• 4 Cook over low-medium heat, stirring constantly, until it starts boiling, begins
  to thicken, and gets to 180 degrees on a thermometer. (About 5-6 minutes for
  me.) Once It does, remove from heat and stir in the toasted pecans and coconut.
• 5 Spread the topping evenly over the cooled brownies. Cover with foil and chill
  for one to two hours…OR…cut them right away and eat them warm! (Which we do…we
  can never wait!) Cut into bars for serving. If you're eating them warm, try
  serving them with vanilla ice cream. Trust me, it's crazy good, and worth every
  single calorie!

Nutrition Info