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German Chocolate Brownie Bites
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First there were Cheesecake Brownie Bites. Then there were Raspberry Cheesecake Brownie Bites. And now, we’re completing the trifecta of finger-friendly desserts with a two-in-one treat: German Chocolate Brownie Bites.
So how’d this hybrid happen? My favorite German chocolate cake frosting got together with my go-to brownie recipe, and the result was a tiny treat that pairs chocolate with coconut in a way no other cake or cookie is capable of (OK, maybe other than the Homemade Samoas).
Forget the forks and surrender those spoons. German Chocolate Brownie Bites are giving your flatware a break. And best of all, this recipe makes four dozen brownie bites. That’s like three whole servings.
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German Chocolate Brownie Bites
- YIELD: About 4 dozen
- 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
- Mini muffin pan
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.
Any leftover frosting can be served atop ice cream for German chocolate sundaes.
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