Aw yeah. I went there.
Full confession: until a few years ago, I turned my nose up at all coconut desserts. All of them. And then one day, the angels spoke to me and I ate an Almond Joy. Boy, did I feel like an idiot. It was delicious.
Since then, I’ve come to realize how much a heap of coconut on top of a dessert can change the game. And when that heap of coconut happens to be couched in easy, gooey German chocolate frosting, so much the better.
For the past few days, my family has been enjoying the benefits of Lancaster, PA. If you’ve never been there, it’s home to kiddie amusement park Dutch Wonderland, designed for kids aged three to eight or so. It’s pretty much a barrel of fun for your little crumb-crunchers. But that’s not the most exciting part.
It’s also home to Turkey Hill ice cream, and they have a museum and ice cream experience. As part of admission, you can not only create an ice cream flavor, but you can also have unlimited ice cream samples. Do you know how big those samples are? A scoop. YES. A whole scoop, my friends! Talk about heaven on earth!
We recently had lunch with a family who informed us that wherever they go, they look for food factory tours, especially those involving chocolate. And I’ve been thinking about it since then. Those people are geniuses. Who wouldn’t make that part of a fun family vacation? And next time we hit Lancaster, I see that there are also pretzel factory tours. Sign. Me. Up.
While I’ve had my fill of ice cream over the past couple of days, it’s comforting to think that waiting for me at home are these brownies. I can never get my fill of brownies. Brownies are always there for me. And these are quite special.
Filled with giant chocolate chunks and smothered in German chocolate frosting, these are pretty hard to resist and not difficult to make. Remember, liking German chocolate doesn’t mean making a cake every time. These brownies are a perfectly acceptable way to get your cravings taken care of without taking out the round cake pans and building layers!
It’s Friday and after all the vacationing, I’m pretty much exhausted. Food factory tours will do that to you, as will kiddie amusement parks. But summer calls for all kinds of activity, not to mention indulgence. Make these brownies part of your season!
German Chocolate Brownies
1/2 cup butter, melted
1/2 cup cocoa
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup flour
3/4 cup chocolate chunks
1/2 cup unsalted butter
14-oz. can sweetened condensed milk (I used fat free)
3 egg yolks
2 teaspoons vanilla
1 cup sweetened coconut
1 cup chopped pecans
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a medium-sized bowl, mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the salt and flour, mixing until just combined. Fold in the chocolate chunks.
- Spread the batter in the prepared pan and bake for 25-30 minutes until done.
- While the brownies are baking, make the frosting. Melt the butter with the condensed milk and egg yolks, stirring constantly. When the mixture bubbles and begins to thicken, remove from the heat. Stir in the vanilla, coconut and pecans.
- Allow the frosting to thicken, about 15 minutes. When the frosting is thickened, spread it over the brownies.
- Place the pan in the refrigerator to allow the frosting to harden a little more. They will cut more easily that way.
- When you're ready to serve, cut the brownies into squares. Store in the refrigerator this time of year to avoid the frosting getting too sticky or gooey on the counter.