German Chocolate brownies are also one of my guilty pleasures. My grandma has the best recipe for the gooey coconut frosting (which I could eat by itself with a spoon) and when you combine it with a fudgy, chewy brownie, it’s nothing short of heaven.
Preheat oven to 350 degrees. Spray a 9x13" baking pan with nonstick cooking spray.
In a bowl, add oil, sugar, and vanilla; mix well. Add eggs and mix again.
Add flour, cocoa, baking powder, and salt to wet ingredients; incorporate thoroughly.
Pour batter into pan and bake for 22-28 minutes (or until brownie starts to pull away from the sides of the pan).
While brownies cool, prepare frosting. Mix evaporated milk, sugar, egg yolks, butter and vanilla together in a sauce pan. Stir constantly over medium heat until it comes to a slow boil. Cook, stirring constantly until it thickens - about 10 to 11 minutes (it must be cooked that long). Remove saucepan from heat and stir in coconut and pecans. Let frosting cool before spreading on cooled brownies.
Drizzle brownies with melted chocolate, if so desired.