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 visit the blog!
I decided on a dark chocolate Ghirardelli brownie mix to make quick work of this for a weeknight dinner dessert. This is such an awesome dessert to have in your holiday line-up for last-minute guest entertaining.
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.
- 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