German Chocolate Brownies

Directions

1. 1
   Preheat oven to 325 degrees. Line a 9×13 baking dish with foil or parchment paper, letting the edges hang over the edges–then spray with cooking spray.
2. 2
   Spread the nuts on a rimmed cookie sheet, or in a pie plate. Toast in the oven until very lightly browned, about 5-8 minutes. Set aside to cool.
3. 3
   In a medium saucepan, whisk together the egg yolks, salt, and sugar over medium-low heat. Once they're combined, whisk In the butter until melted, then gradually whisk In the heavy cream and vanilla.
4. 4
   Cook over low heat, stirring constantly, until it starts boiling, begins to thicken, and gets to 180 degrees on a thermometer. (About 5-6 minutes for me.) Once It does, remove from heat and stir in the toasted pecans and coconut.
5. 5
   Spread the topping evenly over the cooled brownies. Cover with foil and chill for one to two hours…OR…cut them right away and eat them warm! (Which we do…we can't wait!)
6. 6
   Cut into bars for serving.