If you aren’t hooked by just the idea of smothering a warm gooey German chocolate brownie stuffed with coconut icing and then topping it with vanilla bean ice cream you need to reevaluate your dietary choices.
Not only is this one of the most decadent recipes out there—as you’d expect any German chocolate brownie recipe to be—the best part is that you don’t have to share one bite with anyone. Popping the brownies into muffin tins instantly labels these strictly “NO SHARING!” You can have your cupcake-shaped brownie, and eat it too.
I won’t lie these babies are as sweet as it gets, but that certainly didn’t stop me from helping myself to more than one (or three). My challenge to you: Find a way to make me not want to have a second helping.
German Chocolate Brownie Cups
Ingredients
Instructions
Over a double boiler, melt butter and semi-sweet chocolate chips.
Stop here and just eat all that melty magic…Or be and adult and continue on.
Whisk together eggs, sugar and vanilla until well blended.
Combine brown gold and egg mixtures.
Add in flour, baking powder and salt until combined.
Stir in chopped walnuts.
Drop large scoops into muffin tins. Brownies don’t rise so don’t worry about filling them all the way to the top. Bake at 350°F for 25- 35 minutes or until brownies crack on top but their centers remain soft.
For topping: whisk or beat egg yolks with electric mixer until frothy. Then add in evaporated milk, sugar and vanilla.
Cook on medium heat, stirring constantly, for about 10 minutes or until mixture becomes golden.
Create small nests in the center of your brownies with a spoon (never forks!). If your brownies are gooey in the middle they may naturally fall in the middle and in that case skip this step.
Stuff your brownie masterpieces to your heart’s content.
Top with a healthy serving of vanilla bean ice cream.