For Brownie Cookies:
8 oz semisweet chocolate- chopped
2 tablespoons unsalted butter (room temperature)
½ cup + 2 Tbsp granulated sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
For German Chocolate Topping:
1 cup evaporated milk
1 cup of sugar
3 egg yolks
½ cup butter-softened
1 tsp. vanilla
1⅓ cup sweetened shredded coconut-toasted
11/4 cup chopped pecans-toasted
5 oz. melted chocolate- for drizzle
To make the cookies:
Step 1: Ready the oven and preheat to 175 degrees C.
Step 2: Line two large baking sheets with parchment paper.
Step 3: Add the butter and 8 ounces of semisweet chocolate in a heatproof bowl. Place over a saucepan and allow the mixture to melt. Stir from time to time for a smooth outcome.
Step 4: Add eggs, granulated sugar, and vanilla in a medium mixing bowl. Whisk until well mixed.
Step 5: In a small mixing bowl, add the baking powder and flour. Whisk until well mixed.
Step 6: Transfer the chocolate mixture into the egg mixture and stir until well mixed.
Step 7: Gently transfer in the flour mixture. Stir until well combined.
Step 8: Spoon the batter and drop them on the lined baking sheets. Gently press each cookie to flatten it a little.
Step 9: Bake inside the preheated oven for 10 minutes or until golden brown.
How To Make The Topping:
Step 1: Place a saucepan on the stove and turn the heat to medium.
Step 2: Add the sugar, evaporated milk, butter, and egg yolks. Cook for 12 minutes or until it becomes thick.
Step 3: Remove from the heat and add the vanilla, pecans, and toasted coconuts right away. Stir until well blended.
Step 4: Let it sit at room temperature to cool.
Step 5: Spread the topping and drizzle the melted cholate on top.
Step 6: Place inside an airtight container and refrigerate to chill.
Step 7: Serve and enjoy!