German chocolate... brownies

Yes, you read that right. I made German chocolate brownies tonight. Much like the German chocolate cake (my absolute favorite birthday cake), these rich brownies are coated with a coconut "frosting" making them nice and rich. I didn't step-by-step photograph what I was doing, but they are super easy to make and this was the end result:

Looks tasty doesn't it? Trust me, it is. Now you want the recipe, don't you? Well, I won't make you wait.

German Chocolate Brownies
For brownie:
1 c. butter
1 c. sugar
4 eggs
2 tsp vanilla
2/3 c. cocoa powder
1 c. all-purpose flour
1/2 tsp salt
1/2 tsp baking soda

For frosting:
2 c. coconut flakes
1 c. brown sugar
1/2 stick (1/4 c.) butter
1/4 c. evaporated milk

In a large sauce pan, melt butter. Stir in sugar, eggs and vanilla and blend well. Remove from heat and add cocoa, flour, salt and baking soda. Again, blend well until there are no flour-y lumps. Grease a 9-by-13 inch glass pan well and pour batter into the pan. Bake at 350 for 25 minutes or until a toothpick insterted comes out with a few yummy crumbs (they'll be fluffy and perfect, trust me).

While the brownies are baking, mix your frosting ingredients well in a small mixing bowl. Remove brownies from oven and "frost" (it's not going to spread that well, use small spoonfuls and try to smoothe them out best you can) the brownies. Turn oven to "broil" and sit frosted brownies about 4 inches below the coil for about 3 minutes. You don't want to burn the frosting, so keep an eye on it!

Let them cool, cut them and you're done.

NOTE: Coco likes his brownies without the frosting, so I actually frosted half of the brownies and left the other half unfrosted. Not a good idea, because the broiler kind of burned the top of the unfrosted side. If you do this, you'd do better separating the brownie batter into two separate pans. I'll do that next time.

Calories: About a million
Makes: Around 12-16, depending on how big you cut them (as you can see, I got about 12 out of my pan of brownies).