Description
These German Chocolate Brownies combine rich, fudgy chocolate brownies with a classic German chocolate cake-style coconut pecan frosting. The brownies are moist and decadent, topped with a sweet and nutty coconut-pecan topping that is lightly toasted under the broiler for extra flavor and texture. Perfect for chocolate lovers looking for a unique twist on traditional brownies.
Ingredients
Scale
Brownie Batter
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Coconut Pecan Topping
- 1/2 cup (120 ml) sweetened condensed milk
- 1 large egg yolk
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup (50 g) chopped pecans
- 1/2 cup (45 g) unsweetened shredded coconut
Instructions
- Prepare Brownie Batter: Preheat your oven to 350°F (175°C) and grease or line a baking dish with parchment paper. In a large bowl, mix the melted butter and granulated sugar until combined.
- Add Eggs and Vanilla: Add the 2 large eggs and 1 teaspoon vanilla extract to the butter-sugar mixture, beating until the batter is creamy and smooth.
- Incorporate Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Gently fold these dry ingredients into the wet mixture until just combined, careful not to overmix.
- Bake Brownies: Spread the brownie batter evenly into the prepared baking dish and bake on the middle rack for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow the brownies to cool completely.
- Prepare Topping Base: While the brownies are baking, whisk together the sweetened condensed milk, large egg yolk, and melted butter in a small saucepan over medium heat.
- Cook Topping Mixture: Stir continuously until the mixture thickens slightly and starts to bubble gently, about 5-7 minutes. Be careful to avoid curdling.
- Add Flavorings and Nuts: Remove the saucepan from heat and stir in the vanilla extract, chopped pecans, and shredded coconut, mixing until evenly distributed.
- Top Brownies: Spread the warm coconut pecan topping evenly over the cooled brownies.
- Toast the Topping (Optional): If desired, place the brownies under the broiler for 1-2 minutes to lightly toast the topping. Watch closely to prevent burning. Remove and let cool before slicing and serving.
Notes
- Ensure the brownies are completely cooled before spreading the topping to prevent it from melting into the surface.
- Broiling the topping is optional but adds a lovely toasted flavor and texture.
- You can substitute pecans with walnuts if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow brownies to come to room temperature before serving for the best texture.
