I upped the cute factor by baking the brownies in a mini-muffin pan. A dollop of indulgent coconut-y goodness later, I was set for the party. The birthday girl loved them and happily packed up the remainders to share with her family.
Converting standard pan brownies to brownie bites, from Ehow:
1. Select your favorite brownie recipe. Cake type brownies work best for this recipe. Fudge brownies may not cook properly.
2. Prepare your brownie mix according to the recipe directions.
3. Scoop the brownie mix into a lightly greased mini muffin tin with a tablespoon size cookie scoop.
4. Bake in a 350 degree oven for about 12 to 15 minutes. If your recipe specifies a different temperature and time, you can cut the cooking time in just under half. Be careful not to overcook the brownie bites as they will become crispy when overcooked. A toothpick entered into the center of one brownie bite should come out clean and not sticky
5. Allow the brownie bites to cool before removing. Try twisting them out by hand or using a butter knife to help remove them. Removing the brownies too soon may cause them to crumble.
German Chocolate Frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp vanilla
1 1/2cups sugar
3/4 cup butter
1 pkg (7 oz.) Baker's Angel Flake Coconut (2-2/3 cups)
1 1/2 cups chopped Pecans
1. Beat egg yolks, milk, and vanilla in large saucepan with whisk until well-blended. Add sugar and butter. Cook over medium heat for 12 minutes, or until thickened and golden brown, stirring constantly. Remove from heat.
2. Add coconut and pecan pieces; mix well. Cool to desired spreading consistency.