German Chocolate Brownie Bars

On Super Bowl Sunday, the hubs and I went to a friends house watch party.  They were so gracious to hosting the party and providing us all with ALL the food and ALL the beverages (from liquor to wine to beer).  Since she was providing us with so much food and booze, I thought I'd at least bring over some sweet treats!  I made my red velvet cake bites (now a standard dessert I make) and a new dessert, German Chocolate Brownie Bars.

I got this recipe a little while back, and knew I had to save it!  I found it on a food blog I follow, Bakingdom.  If you do not follow Darla's blog, you should.  She makes showcases some delicious recipes.

German Chocolate Cake is my all time favorite cake!  I truly believe it's because of the icing!!  I just love the coconut and pecans.  I could eat spoonfuls of that stuff...sick right?!  I don't though because my waist line would never forgive me.

These little bars are quite devine.  I love the crunchy pecan crust.  I love pecans oh so much!   The brownie of course reminds of the chocolate cake and the icing is made a little different than a traditional German chocolate cake icing, but tastes just the same.  With all the elements combined, the bar is heavenly.

German Chocolate Brownie Bars:
Brown Sugar Pecan Crust:

• 16 oz. pecans
• 2/3 cup brown sugar, packed
• 1/4 cup (1/2 stick) unsalted buyer, melted
• 1 tsp vanilla extract

1. Preheat oven to 350 degrees.  Spray 9x13-inch baking sheet with nonstick cooking spray; set aside.
2. Place the pecans in the bowl of a food processor and pulse until broken up into tiny pieces.  Add the sugar and pulse until combined, then pour in the butter and vanilla.  Continue pulsing until combined.
3. Press the pecan mixture firmly into the prepared pan.  Bake for 12 to 15 minutes, until the edges are golden and the crust feels firm.

Brownie:

• 1 cup (2 sticks) unsalted butter
• 2 cups sugar
• 4 eggs 
• 1 tsp vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 tsp. salt
• 3/4 tsp. baking powder

1. While the crust is baking, make the brownies: In a medium saucepan, melt the butter.  Once melted, remove from heat and whisk in the sugar until combined.
2. Add the eggs, one at a time, mixing well after each addition.  Stir in the vanilla.
3. Whisk in the dry ingredients until combined and pour the batter into the prepared pan, on top of the pecan crust.
4. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it.  Allow brownies to cool completely before topping.

Coconut Pecan Topping:

• 3 egg yolks
• 1 cup sugar
• 1/4 tsp. salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1-1/2 cup toasted, chopped pecans
• 2 cups packed sweetened coconut

1. While the brownies are baking, mix the egg yolks, sugar, and salt together in a medium bowl.  Beat in the butter, then slowly beat in the cream and vanilla until combined.  Pour into a medium saucepan set over low heat.  
2. Cook, stirring constantly, until the mixture is puffy and begins to thicken (180 degrees), about 15 minutes.  Pour the mixture into a medium bowl and allow to cool to room temperature.  
3. Stir in the pecans and coconut.
4. Spread all of the mixture over the top of the brownies.

Recipe: brownie and crust by Darla from Bakingdom topping adapted from Baking Illustrated