German Chocolate Brownies


Brownie layer

1 pkg Namaste Organic Dark Chocolate Brownie Mix
2 eggs
1/2 cup melted butter
1/2 cup hot water

Frosting Layer

2/3 cup evaporated milk, full fat

2/3 cup granulated sugar

1 large egg yolk, beaten

5 tablespoons unsalted butter, cut into pieces

1-1/2 teaspoons pure vanilla extract

2/3 cup chopped toasted pecans (see note)

1-3/4 cups sweetened shredded coconut


  1. Brownie layer: Preheat oven to 350° F. Line 8x8 or 9x9 pan with parchment paper or foil with some overhang extending to make it easy to lift out when done baking.
  2. Make Brownies as directed on package. Allow the pan to cool completely on a wire rack.
  3. Once Brownies are completely cool, lift out of pan using edges of parchment paper or foil. Place on a baking sheet.
  4. Frosting layer: in a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolk and butter. Bring to a simmer and cook for 8-10 minutes, whisking frequently.
  5. Remove from the heat and stir in vanilla extract, pecan and coconut. Spoon onto brownies and carefully spread frosting into even layer. You can speed up by placing in refrigerator or freezer for a short time. Don't leave in too long as it could cause them to dry out.

Note: To toast pecans: Place in a dry skillet over medium heat, stirring frequently until fragrant and toasted. Doesn't take long, so be careful not to burn.

Variation: This can also be made using the 8x8 pan recipe with our traditional Brownie Mix.