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German Chocolate Brownies
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Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.
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Place the cut butter into a large pot or dutch oven, begin to melt the butter over medium-low heat.
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Break up the chocolate bar into squares and add them to the pot, stirring occasionally, melt the chocolate with the butter until smooth.
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Take off the heat and whisk in the sugar until smooth. Add the eggs one at a time and whisk them in fully before adding the next.
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Whisk in the vanilla and salt. Add the flour and stir it in until fully combined with no dry patches.
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Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
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Place on a wire rack to cool completely.
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Once the brownies are cool, make the topping. Place the sugar, evaporated milk, butter, and egg yolks into a medium-sized saucepot.
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Place over medium-low heat and stir together. Stir occasionally until the butter has melted.
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Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it hits a simmer and thickens slightly take it off the heat, about 12 minutes.
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Add the coconut, pecans, and vanilla. Stir it in to combine. Continue to stir until it becomes thickened and spreadable, about 5 minutes.
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Pour the frosting on top of the brownies and smooth it out. Let it cool completely.
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Cut into bars and drizzle with melted chocolate if using, serve immediately.
