An easy, from scratch, fudgy brownie is baked into a tart pan and topped with a classic coconut-pecan German frosting for a decadent dessert you won’t be able to resist!
It was my birthday last week and that makes me an Aquarian. And like all water-bearing astrological believers, that means I have an affinity for chocolate.
I know! I didn’t know that was an astrological trait either. But just look it up online. That fact is sure to be attributed as truth out there somewhere. Or at least…it is now.
I get it from my mom. We’re both chocolate lovers. I can pass all day long on vanilla cupcakes and caramel dripping anything. But slip a piece of chocolate in front of me, and I melt.
So it makes complete sense that when the stars align, this Aquarian’s all-time favorite birthday tradition is a toast of German chocolate flavored anything and everything. Cake. Jars. Heck, toss me a bite size ALMOND JOY bite-size bar and look at me go all weak in the knees like a lovelorn 13 year old who just set eyes on her crazy crush.
For the Brownie Pie
6 tablespoons unsalted butter (¾ of a stick)
3 cups HERSHEY’S Semi-Sweet Chocolate Chips (18 ounces)
1 cup sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla
⅔ cup all-purpose flour
¼ teaspoon kosher salt
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.