Saw an episode of Bobby Flay’s Throwdown where he made a fabulous looking German chocolate cake which I wanted very much. But, with only two people in the house, cakes are usually more trouble than they are worth, and this one is a lot of trouble.
But I still wanted that rich, chocolately, coconutty combination. So I decided to create my own, in brownie form. The simple, one-bowl brownie recipe, which has been my favorite for a while, is adapted from this one from Gourmet. The topping is adapted from Bobby’s German chocolate cake.
- 3 Oz Bittersweet Chocolate, chopped
- 1 Oz. Unsweetened Chocolate, chopped
- 3/4 stick (6 Tbs) Butter, cut into pieces
- 3/4 Cup Sugar
- 1 tsp Vanilla
- 2 Large Eggs
- 1/4 Cup Cool Coffee (optional)
- 1/2 tsp salt
- 1/2 Cup All-Purpose Flour
- 3/8 Cup (6 TBS) Sugar
- 2 TBS Water
- 3/4 Cup Whole Milk
- 1/4 Cup Heavy Cream
- 1 TBS Light Corn Syrup
- 1 TBS Cold Unsalted Butter, cut up
- 1/2 Tsp. Vanilla Extract
- Dash salt
- 1/2 Cup Sweetened Coconut
- 1/3 Cup Chopped Pecans
- 1/4 Cup (approx.) Chocolate Sauce (melt chocolate chips with heavy cream to make your own)
Pre-heat oven to 350. Grease and flour an 8-inch square baking dish, knocking out excess flour.
In a microwave-safe bowl, melt chocolates and butter, stirring at least every 30 seconds. Cool to lukewarm and whisk in sugar and vanilla. Whisk in eggs one at a time. Add coffee and whisk until smooth and glossy.
Stir in flour and salt until just combined. Spread batter evenly into pan and bake 22-25 minutes, tester should still have moist crumbs. Do not over-bake! Place pan on rack and allow to cool.
Meanwhile, start on topping. Combine sugar and water in a small saucepan or saucier over high heat. Cook without stirring until it becomes a deep amber brown, watching very carefully. Remove from heat and add milk and cream, stir in corn syrup. Reduce heat to medium and cook, stirring occasionally, until reduced by half and is the consistency of caramel sauce, about 20-30 minutes.
While caramel is cooking, toast the pecans in a small saucepan over medium heat until fragrant. Remove from pan and toast coconut until lightly browned. Set aside.
When caramel has reduced, remove from heat and whisk in the butter, vanilla extract, and salt. Stir in pecans and coconut. Stir well and spread over brownies. Drizzle with chocolate sauce.