German Chocolate Brownies

My hubby is a huge fan of German Chocolate Cake.

When I came across this recipe for German Chocolate Brownies, I knew I had to try it for him.

It's a three step recipe, but the final product is totally worth it. Want to try it?

German Chocolate Brownies

Crust:
12 oz. pecans halves
2/3 C brown sugar
1/2 stick butter, melted
2 tsp vanilla

Preheat oven to 350. Grease a 9x13" baking dish.
Chop pecans in a food processor until very fine. Dump into another bowl and mix with brown sugar, melted butter, and vanilla. Spread and press down in baking dish. Bake for about 15 minutes (it will probably come out of the oven still bubbling and smelling delicious!).

Brownie layer:
9x13" boxed brownie mix
eggs, water, and oil as directed on package

While the crust is baking, mix together the brownie batter. Pour over baked crust and return to oven; bake as directed.

Topping:
3 egg yolks
1 C sugar
1/4 tsp salt
1 stick butter, softened
1 C heavy whipping cream
1 1/2 tsp vanilla
1 1/2 C pecan pieces
2 C shredded coconut

In mixer, combine egg yolks, sugar, and salt. Mix in softened butter until combined. Slowly add the heavy cream; stir in vanilla. Pour into a saucepan and cook over medium heat for about 20 minutes, stirring often, until you reach about 180 degrees. It should coat the back of a spoon. Pour into a bowl to let it cool, then stir in the pecans and coconut. Allow brownies and topping to cool; spread topping on brownies.

Beautiful, delicious, decadent, glorious, rich, sweet, crunchy-gooey, not for those with nut allergies...

Hubby's verdict: Everything there is to love about German Chocolate cake without having to endure the really dry cake. =)

Try it and tell me how it turns out. It's a repeat recipe for our house.