Ingredients: |
Ingredients: 10 ounces 60% bittersweet chocolate chips 1 cup (2 sticks) butter ¼ cup brewed coffee 2 teaspoons instant espresso powder 1 teaspoon vanilla 1 cup sugar ½ teaspoon kosher salt 3 eggs 1½ cups flour 1 teaspoon baking powder For German Chocolate frosting: 3 egg yolks 1 cup evaporated milk 1 cup sugar ½ cup (1 stick) butter, melted 1 teaspoon vanilla For parfait assembly: 1½ cup toasted coconut ¾ cup toasted pecans, chopped
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Directions: |
Directions:prepare brownies. Preheat oven at 250°F. Prepare a 9×9-inch baking pan with aluminum foil allowing foil to hang over the edges and grease with butter. In a double boiler or a small bowl atop a small saucepan filled with 1 inch of water, melt chocolate chips and butter over high heat, stirring occasionally, until melted. Pour melted chocolate into a medium bowl and add brewed coffee and instant espresso powder and mix well with a whisk or a wooden spoon. Add vanilla, sugar and salt and mix. Add eggs one at a time, mixing just until combined before adding the next egg. Fold flour and baking powder into mixture and pour into baking pan. Bake for 1 hour or until a toothpick comes out clean. If brownies are still gooey on top after 1 hour, bake for additional 5-10 minutes. Allow to cool in pan for 2 hours or overnight to firm up for best cutting. To make German Chocolate frosting layer, beat egg yolks with a hand held mixer until yolks begin to ribbon. Add evaporated milk and sugar and mix until sugar dissolves. Add melted butter and vanilla and mix then transfer to a small saucepan and cook over medium heat, bringing to a low boil then reducing heat while stirring often until mixture thickens. Remove from heat and allow to cool to room temperature. To assemble the German Chocolate Parfaits, you’ll need 6 8-ounce canning jars or jam jars. Using a biscuit cutter, cut circles of brownie and place in the bottom of the jar, or for a more irregular look, crumble pieces of brownie layer. Layer 1 heaping tablespoon of toasted pecans then 1 heaping tablespoon of toasted coconut flakes, top with ⅛ cup German Chocolate frosting and repeat the process once more, ending with coconut flakes. Serve at room temperature. |