German Chocolate Brownies
Easiest appetizer in the world, AND it’s my personal favorite. I got it from my mother years ago, and it’s still my “go to” for a quick delicious appetizer. The saltiness of the prosciutto mixed with the creaminess of the cream cheese and sour cream = OMG! I usually have all these ingredients on hand, so it’s a great little appetizer to throw together when unexpected company is coming over. It literally takes about 5 minutes to prepare (although it’s better when prepped in advance to allow the flavors to combine well). ENJOY!
1/2 cup unsalted butter (1 stick)
6 oz dark or bittersweet chocolate, chopped
2 large eggs
3/4 cup granulated sugar
1 TBSP vanilla extract
1 TBSP brewed coffee (leftover or cold coffee is okay), optional but recommended
1 tsp instant espresso granules, optional but recommended
3/4 cup all-purpose flour
1/2 tsp salt
1/2 cup (4 ounces) evaporated milk
1/4 cup unsalted butter, softened and quartered
2 large egg yolks (discard whites or save for another use)
1/2 cup light brown sugar, packed
1/2 tsp salt, or to taste
2 tsp vanilla extract
3/4 cup sweetened shredded coconut flakes
Heaping 1/2 cup pecans, lightly toasted if desired
- Preheat oven to 350 degrees F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth.
- Allow mixture to cool momentarily before adding the eggs so they don’t cook ~ 5-10 minutes. Then add the eggs, sugar, vanilla, optional coffee, optional espresso or instant coffee granules, and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overtaxing.
- Turn batter out into prepared pan (I usually give it a good “thwack” on the counter to make sure the batter is even in the pan).
- Bake for about 22 to 26 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
- To a medium saucepan, add the evaporated milk, butter, egg yolks, brown sugar, salt, and heat over medium-low to low heat for about 7 to 10 minutes, or until mixture has thickened.
- Whisk constantly or there’s a likelihood you’ll have scrambled eggs in the bottom of your saucepan. The mixture should be boiling gently while whisking.
- Remove pan from the heat, add the vanilla, and whisk to combine using caution because the mixture could bubble up.
- Then add the coconut, pecans, and stir to combine.
- Allow topping to cool in pan for about 5 minutes.
- Then spread the topping over brownies, using a spatula.
- Allow brownies to cool uncovered for at least 1 hour before slicing and serving. If you can, cover after they’re cooled, and then refrigerate for a few hours or overnight — they’re much easier to slice when chilled.