So Good That It's Bad

I try to eat as much good food as possible. But sometimes, I like to splurge. Life wouldn't be any fun if we weren't allowed to cheat!

So in honor of the coveted cheat day, I bring you...

Gluten-free awesomeness in the form of German chocolate brownies. 

There are a lot of steps to bring these together. But don't worry, I'll walk you through it all.

The first step is the pecan crust.

Put the pecans in a food processor and process until crumbly. Place pecans in a mixer and add brown sugar and mix until combined. Then add melted butter and vanilla and mix.

Then pour into a greased 9x13 pan.

Then using a spatula, press the pecans into a crust.

Bake at 350 for about 15 minutes.

On to step 2.

Melt butter in a saucepan. When melted, whisk in sugar until combined.

Add eggs and stir after each addition. Stir in vanilla. Then add cocoa powder, gluten-free all-purpose flour, xantham gum, salt and baking powder. Mix well and pour on top of baked crust.

Bake 30-35 minutes. Make sure it passes the toothpick test!

P.S. I'm a very messy cook.

Step 3. You're almost there!

While the brownies are baking, mix egg yolks, sugar and salt together. Beat in butter, then slowly beat in heavy cream and vanilla until combined.

Then pour into a saucepan over low heat.

Stirring constantly, heat to 180 degrees. This will take roughly 15 minutes.

Pour into a bowl and let cool.

When the mixture is at room temperature, add in chopped pecans and coconut.

When the brownies have cooled completely, spread the coconut mixture on top.

Gluten-Free German Chocolate Brownies
Adapted from Bakingdom

For the crust:

• 3 cups of pecans
• 2/3 cup brown sugar
• 1/4 cup butter
• 1 tsp. vanilla

For the brownie:

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 tsp. vanilla
• 2/3 cup unsweetened cocoa powder
• 1 cup Bob's Red Mill All-Purpose Gluten-free Flour
• 1/2 tsp. xantham gum
• 1/2 tsp. salt
• 3/4 tsp. baking powder

For the topping:

• 3 egg yolks
• 1 cup sugar
• 1/4 tsp. salt
• 1/2 cup butter (room temperature)
• 1 cup heavy whipping cream
• 1 tsp. vanilla
• 1 1/2 cups chopped pecans
• 2 cups sweetened coconut

1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick spray.

2. Put pecans in food processor and pulse into small pieces. Add to mixer and add brown sugar until combined. Then add melted butter and vanilla.

3. Press into a pan. Bake for 12-15 minutes.

4. While baking, add butter to a saucepan and melt. Once melted, remove from heat and whisk in sugar until combined. Add the eggs and stir after each addition. Stir in vanilla.

5. Then add cocoa powder, flour, xantham gum, salt and baking powder. Mix well. Pour mixture onto pecan crust.

6. Bake 30-35 minutes, or until toothpick comes out clean.

7. While baking, mix egg yolks, sugar and salt. Beat in butter, then slowly beat in cream and vanilla until combined. Pour into a medium saucepan. Place over low heat, and warm to 180 degrees; stirring constantly.

8. Pour into a bowl and cool to room temperature.

9. Once cooled, add in pecans and coconut. Pour over completely cooled brownies.

***

Phew! 

It's intense, but the results will make it all worth your while. I made these for after Easter dinner for the family. They couldn't even tell it was gluten-free.

Can you tell that I remembered to take pictures after I dove into it?

No?

Good.

Also, if you don't want to make it gluten-free, just replace with normal flour and omit the xantham gum.

These are so rich and so yummy. I recommend making them for a large party. That way they won't be sitting on your counter whispering your name.

If you have leftovers, then cut yourself a slice and give the extra to your new neighbor you've been meaning to welcome to the neighborhood.

Or you can give them to that co-worker that you ticked off last week.

But don't leave them in your home. They will haunt you in your sleep.

Yes, they are so good that they're bad.

May the willpower force be with you.

Enjoy!

Kaci