Description
These German Chocolate Brownies combine the rich, fudgy texture of classic chocolate brownies with a luscious coconut and pecan topping reminiscent of traditional German chocolate cake. Perfectly balanced with semi-sweet chocolate, cocoa powder, and a decadent layered coconut-pecan frosting, these brownies offer a delightful twist on a beloved dessert.
Ingredients
Brownie Batter
- ¾ cup unsalted butter (170g)
- 1 cup semi-sweet chocolate (170g)
- 1½ cup granulated sugar (300g)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour (95g)
- ½ cup unsweetened cocoa powder (50g)
- ½ tsp salt
- ½ cup chocolate chips or chopped chocolate (85g)
Coconut Topping
- ½ cup unsalted butter (room temperature) (113g)
- 1 cup brown sugar (220g)
- 2 large eggs (room temperature)
- ¼ cup all-purpose flour (30g)
- ½ cup evaporated milk (120g)
- 1 tsp vanilla extract
- 1 cup chopped pecans (100g)
- 2 cups coconut flakes (sweet or unsweetened) (160g)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the brownies.
- Prepare Pan: Grease a 9” x 9” square baking pan with oil, cooking spray, or butter. Line the bottom and sides with parchment paper, then grease the parchment to ensure easy removal of the brownies.
- Melt Butter and Chocolate: In a large bowl, melt the butter and semi-sweet chocolate together. Use a microwave in 15-30 second increments, stirring in between, or melt over a double boiler with simmering water until fully combined and smooth.
- Add Sugar: Stir in the granulated sugar into the melted chocolate and butter mixture until well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, whisking thoroughly after each addition to incorporate fully. With the last egg, add the vanilla extract and whisk to combine.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt, then gradually add these to the wet mixture. Stir until just combined without overmixing.
- Add Chocolate Chips: Fold in the chopped chocolate or chocolate chips gently to distribute through the batter.
- First Bake: Pour the batter into the prepared pan and bake in the preheated oven for 25-35 minutes. The brownies should be set around the edges and on top but still slightly loose in the middle. Begin checking at 25 minutes to avoid overbaking.
- Prepare Coconut Topping: While the brownies bake, use an electric mixer to beat the butter for about 1 minute until creamy. Add the brown sugar and continue beating for 30-60 seconds.
- Add Eggs to Topping: Incorporate the eggs one at a time, mixing after each addition until fully blended.
- Add Flour and Evaporated Milk: Mix in the flour, then slowly whisk in the evaporated milk gradually to create an emulsion. The mixture may appear slightly separated but this is normal.
- Add Vanilla, Pecans, and Coconut: Stir in the vanilla extract, chopped pecans, and coconut flakes until everything is evenly combined.
- Add Topping and Second Bake: Remove the brownies from the oven after the first bake. Spread the coconut pecan topping evenly over the partially baked brownies. Return the pan to the oven and bake for an additional 25-35 minutes until the topping is set and golden brown at the edges.
- Cool and Serve: Remove from oven and allow the brownies to cool completely before slicing into 16 squares and serving.
Notes
- Room temperature eggs help create a smoother batter and better rise.
- Use parchment paper to easily lift brownies from the pan without sticking.
- Do not overbake the brownies on the first round to maintain a gooey center beneath the coconut topping.
- Slowly adding evaporated milk while whisking prevents separation of the coconut topping mixture.
- These brownies keep well in an airtight container for up to 4 days.
- For best texture, allow brownies to cool fully before slicing.
- You can substitute pecans with walnuts if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
