German Chocolate Brownies

These are some of my favorite brownies ever, definitely better than German chocolate cake. Try them. You won't be disappointed!

Brownie:
1 cup butter
3 squares (1 oz. each) Baker's unsweetened chocolate
1 ½ cups sugar
1 ½ cups flour
½ tsp. baking soda
1/8 tsp. salt
4 eggs
1 tsp. vanilla
1 cup chopped pecans (optional- I don't put nuts in the cake)

Heat oven to 350. Grease a 13x9x2 baking pan. Bake 25 minutes, or until done.

Combine butter and chocolate in large microwave-safe bowl. Microwave on high in 30-second increments, stirring until melted and smooth. Stir in sugar, flour, soda, salt, eggs, and vanilla until smooth. Add nuts. Transfer to pan. Smooth until even. Bake. Meanwhile, make the frosting.

Frosting:
1 can evaporated milk
1 ½ cups sugar
¾ cup butter
4 egg yolks
1 ½ cups chopped pecans
1 package (7 oz) sweetened flake coconut
1 tsp. vanilla

Combine milk, sugar, butter, and egg yolks in 3 quart saucepan. Cook over medium-high heat, whisking, until bubbly, 13 to 15 minutes. (Stir continuously so the yolks don't cook.) Stir in pecans, coconut and vanilla; cook 2 more minutes.

Remove brownie from oven when done. Pour warm frosting over top of brownie spreading to edges. Cool 20 minutes at room temperature. Chill 1 ½ hours or until ready to serve.