Ingredients

Brownie Base

1¼ cups all-purpose flour, spooned and leveled

3 tablespoons unsweetened cocoa powder

½ teaspoon table salt

1 cup salted butter, sliced into 1 tablespoon pats

4 ounces German chocolate baking bar, chopped

1 cup light brown sugar, packed

1½ cups granulated sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

¾ cup semi-sweet chocolate chips

Coconut Pecan Frosting

½ cup salted butter, sliced into 1 tablespoon pats

1 cup evaporated milk

1 cup light brown sugar, packed

¼ teaspoon table salt

3 large egg yolks, room temperature

2 teaspoons pure vanilla extract

1½ cups sweetened coconut flakes

1 cup chopped pecans

½ cup chocolate melting wafers, optional garnish

Instructions

Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper or heavy-duty aluminum foil. Be sure to leave a slight overhang to help lift the brownies out of the pan. Generously spray the parchment paper or foil with nonstick cooking spray.

Add the flour, unsweetened cocoa powder, and table salt to a large mixing bowl (3-4 quarts). Whisk to combine.

Add the sliced butter pats and chopped baking bar to a 2 to 3-quart saucepan over medium heat. Stir until the butter and baking bar are melted and completely combined. Remove the pan from the heat.

Stir in the light brown and granulated sugar. Continue stirring until the butter mixture, and sugars are well combined.

Add the eggs, one at a time, stirring well after each egg.

Stir in the vanilla extract.

Add the butter and chocolate mixture to the flour mixture, stirring just until incorporated, and no flour lumps remain. Be careful not to overmix the brownie batter. Fold in the chocolate chips.

Evenly spread the brownie batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted comes away with a few moist crumbs. Remove the brownies from the oven and allow the brownies to cool. While the brownies are cooling, make the coconut pecan frosting.

Add the sliced butter, evaporated milk, light brown sugar, table salt, egg yolks, and vanilla to a 3 to 4-quart saucepan over medium heat. Keep a close eye on the frosting, if it begins to boil or cook too quickly, reduce to medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Keep stirring until the mixture thickens and reaches a nice golden caramel color. This will take about 9 to 10 minutes. Remove from the heat.

Stir in the coconut flakes and chopped pecans. Continue stirring until the frosting is thickened; this should take about 3-4 minutes. Evenly spread the frosting over the brownies. Allow the German chocolate brownies to cool completely.

Use the parchment paper or foil overhang to lift the brownies out of the pan.

Carefully use a sharp knife to cut 4 slices x 4 slices.

Add the chocolate candy melts to a small microwave-safe bowl. Heat, at full power, in the microwave for 30 seconds, stir, and heat for an additional 20 seconds until melted and smooth. Add the melted chocolate to a disposable piping bag or a quart-size ziplock with a small corner snipped off. Drizzle the chocolate diagonally over the surface of the coconut frosting. Allow the chocolate to solidify before serving.