These are so, so good. I found the recipe for this super quick and super easy sauce on The Roasted Root. The original recipe also provides a gluten-free brownie, so if you are in need of that, please click on the link to visit her blog!
I decided on a dark chocolate Ghirardelli brownie mix to make quick work of this for a weeknight dinner dessert. The fudgie brownie topped with vanilla ice cream and plenty of this sticky sweet sauce will have everyone begging for seconds.
The sauce is simply butter, egg yolk, brown sugar, evaporated milk, pecans and coconut. It can be made start to finish in about 8 minutes, seriously. And if you want to make it ahead, simply store it in the fridge and re-warm it before serving. This is a decadent, highly impressive dessert, with little effort.
- 1/2 stick unsalted butter, cubed
- 1 egg yolk
- 1/2 c. packed light brown sugar
- 1/2 c. evaporated milk
- pinch of salt
- 1/2 c. chopped pecans
- 1/2 c. shredded coconut
- 1 recipe of brownies
- vanilla ice cream
- In a small saucepan over medium heat, combine the butter, milk, brown sugar, evaporated milk and salt . When mixture melts, begin whisking constantly and cook for 5 minutes. Mixture will begin to bubble and thicken. Add the pecans and coconut and whisk constantly for 30 seconds more.
- Remove sauce from heat and serve with your favorite brownies and vanilla ice cream