German chocolate cake is such an old-fashioned sort of dessert, reminding me of family birthday parties with cakes that were frosted without much finesse, but that tasted so amazing. It was always so difficult having to eat my plate of chicken and frozen mixed vegetables, or whatever else unappetizing thing I was not that interested in, before being allowed to dive into the cake.
For our wedding last September, you may remember that one of the five cakes I made was a German Chocolate Cake. The sweet, caramel filling, thick with coconut and chopped pecans, is ideal for a hit of booze. I like adding bourbon to mine, although sometimes I used spiced rum, too.
I mean, just look at how fudgey and gooey these are! They are absolutely irresistible.
There was a batch of homemade coffee ice cream in our freezer as well, so on Sunday, I made ice cream sundaes to sample the brownies - Sunday Sundaes, don't you love it?
Everything on those sundaes was from scratch - the brownies, the ice cream, the salted caramel sauce, the dark chocolate syrup...
I want to go back to Sunday and experience it all over again.
German Chocolate Bourbon Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3/4 cup unsweetened, special dark cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup heavy whipping cream
- 1/2 cup dark brown sugar
- 2 egg yolks
- 1/4 cup unsalted butter
- 2/3 cup chopped pecans
- 1 cup sweetened coconut flakes
- 2-3 tablespoons bourbon or whiskey
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Preheat the oven to 325. Line a square 8x8 baking dish with parchment paper so that the paper hangs over two sides.
Melt the butter in the microwave or in a saucepan. In a bowl, combine the sugar, cocoa powder and salt. Pour the butter in and mix with a wooden spoon. Beat in the vanilla, then the eggs, one at a time. Stir in the flour just until moistened. Use a spatula to spread the batter evenly into the pan (the batter is very thick).
Bake for 25 minutes, then set on a wire rack to cool.
In a saucepan, whisk together the cream, brown sugar and egg yolks. Cook over medium heat, whisking constantly, until the mixture gets thick and bubbly. Remove from the heat. Whisk in the butter until melted, then stir in the pecans, coconut, bourbon, vanilla and salt. Cool to room temperature, for an hour or two, then spread over the brownies.
Let the brownies cool completely, then lift them out of the pan by the parchment paper and cut into squares.
Yields 16 brownies
Recipe from Curly Girl Kitchen