German Chocolate Brownie Bites
Yield: 4 dozens
For the brownie bites:
4 large eggs
1 1/4 cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract
2 1/4 cups sugar
1 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1 cup mini chocolate chips
For the frosting:
4 large egg yolks
1 cup sugar
1/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 cup heavy cream
1 teaspoon vanilla extract
1 3/4 cups chopped pecans, toasted
2 1/2 cups lightly packed sweetened flaked coconut
- Make the brownie bites:
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder and vanilla extract until well combined.
- Stir in the sugar and melted butter until well combined. Stir in the flour, and then stir in the mini chocolate chips. (A firm rubber spatula works best.)
- Grease a non-stick mini muffin pan with cooking spray or butter and then spoon 2 to 3 tablespoons of brownie batter into the greased cups. Bake the brownie bites for about 12 minutes, or until a toothpick inserted comes out clean.
- Cool the brownie bites in the pan for 10 minutes and then transfer them to a rack to cool completely while you make the coconut topping.
- Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the egg yolks, sugar and salt. Beat until combined.
- Beat in the butter, then gradually beat in the heavy cream and vanilla extract, scraping down sides as necessary.
- Pour the mixture into a medium non-stick saucepan. Cook the mixture over low heat, stirring constantly, for 15 to 20 minutes or just until the mixture thickens and begins to fluff. (There will be a noticeable change in the thickness of the mixture. Do not undercook it or the topping will be too runny.)
- Pour the mixture into a medium bowl and let cool until it is room temperature then stir in the chopped toasted pecans and flaked coconut.
- Scoop about 1 tablespoon of the topping onto each of the brownie bites. Serve immediately or store in an air-tight container at room temperature.
- Kelly’s Note:
- Any leftover frosting can be served atop ice cream for German chocolate sundaes.