German Chocolate Brownies – Dive into the rich. Decadent goodness of German Chocolate Brownies. These brownies are crowned with a luscious coconut-pecan frosting. That transports you straight. To dessert heaven. Featuring ingredients like unsweetened cocoa powder, chocolate chips, and sweetened shredded coconut.
The first time I whipped up these German Chocolate Brownies. I had a feeling they’d be an instant hit. My husband. Who considers himself a brownie aficionado. Took one bite. And declared them the best he’d ever had. Even our little one. Who usually avoids nuts like the plague. Couldn’t resist the tempting coconut-pecan topping. Since then, these brownies have become a family staple. Making appearances at every gathering. And bringing joy. With each delicious bite.
What makes this German Chocolate Brownies truly special?
What makes these German Chocolate Brownies truly special? Is the harmony of rich, fudgy brownies. And the perfectly balanced coconut-pecan topping. The brownies are incredibly moist and chocolatey. While the topping adds a delightful texture. And sweetness. That takes this dessert. To the next level. These brownies are perfect. For any occasion. From casual family dinners. To special celebrations.
What You Need To Make This German Chocolate Brownies Recipe?
Unsalted Butter: Using unsalted butter. Gives you control over the saltiness. Melting it first helps it blend smoothly. With the sugar.
Granulated Sugar: This adds sweetness. And helps achieve that crackly top on your brownies.
Large Eggs: These provide structure and richness. Make sure they’re at room temperature. For better blending.
Water: Just a bit to thin out the batter. And keep it moist.
Pure Vanilla Extract: Enhances the chocolate flavor. And adds a warm, sweet aroma.
Unsweetened Cocoa Powder: Gives a deep chocolate flavor. Without added sugar. Use good quality for best results.
Powdered Sugar: Helps to keep the brownies fudgy and moist.
All-Purpose Flour: Provides structure. Measure carefully to avoid dense brownies.
Salt: Enhances all the other flavors.
Chocolate Chips: Add melty pockets of chocolate throughout the brownies.
Evaporated Milk: Creates a rich. And creamy texture for the topping.
Brown Sugar: Sweetens the topping. And adds a hint of molasses flavor.
Large Egg Yolks: Adds richness. And helps thicken the topping.
Butter: Helps to create a rich, creamy topping.
Vanilla Extract: Adds depth to the topping’s flavor.
Pecans: Provides a crunchy texture. And nutty flavor to the topping.
Want To Save This Recipe?
Sweetened Shredded Coconut: Adds a chewy texture and sweet flavor to the topping.
Flaky Sea Salt: Optional. But adds a delightful contrast to the sweetness.
Steps To Make German Chocolate Brownies:
For the Brownies:
Preheat & Prep: Preheat your oven to 350°F. Line a 9×9-inch pan with foil or parchment paper. Leaving some overhang on two sides. For easy lifting later. Grease the lining lightly.
Mix Wet Ingredients: In a large bowl, whisk the melted butter and sugar vigorously for one minute. Add the eggs, water, and vanilla extract. And whisk again for about 30 seconds.
Combine Dry Ingredients: Sprinkle in the cocoa powder, powdered sugar, flour, and salt. Stir the mixture. Until it’s glossy and well combined. Fold in the chocolate chips.
Bake: Pour the batter into the prepared pan. And spread it evenly. Bake for 18-20 minutes. Until a toothpick inserted into the center comes out mostly clean with moist crumbs. Be careful not to overbake. Let the brownies cool on a rack before adding the topping.
For the Topping:
Cook the Mixture: In a medium saucepan over medium-low heat. Combine the evaporated milk, brown sugar, egg yolks, butter, and salt. Slowly bring to a gentle simmer, whisking constantly. Ensure you get all around the pan. Once simmering. Cook for about 3-4 minutes. Until the mixture thickens slightly.
Add Flavorings: Remove from heat. Stir in the vanilla, chopped pecans, and shredded coconut.
Top the Brownies: Spoon the topping onto the cooled brownies and spread it evenly. Sprinkle with flaky sea salt, if desired. Allow the topping to set before cutting into squares. You can refrigerate the brownies. To speed up this process. Serve at room temperature. For the best experience.
Tip:
To achieve the perfect fudgy texture for your brownies. It’s crucial. Not to overbake them. The ideal time to take them out of the oven. Is when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Remember, brownies continue to cook a bit after being removed from the oven. Due to residual heat. Also, when making the topping. Be patient with the simmering process. Whisk constantly. And make sure the mixture thickens slightly. Before removing it from the heat. This ensures a rich. And creamy topping. That sets beautifully on the brownies. For an extra touch. Try toasting the pecans lightly. Before adding them to the topping. This brings out their natural oils. And enhances their nutty flavor.
Frequently Asked Questions:
Can I use a different type of nut instead of pecans?
Absolutely! You can substitute pecans with walnuts, almonds, or even hazelnuts if you prefer. Just make sure they’re finely chopped. For the best texture.
How should I store these brownies?
Store the brownies in an airtight container. At room temperature for up to 3 days. If you need to keep them longer. You can refrigerate them. For up to a week.
Can I make these brownies gluten-free?
Yes. You can make them gluten-free by using a 1:1 gluten-free flour blend. In place of the all-purpose flour. The texture and taste. Should remain delicious!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
German Chocolate Brownies
Ingredients
Brownies:
- ½ c unsalted butter melted and still warm
- ¾ c granulated sugar
- 2 large eggs
- 2 tbsp water
- 2 tsp pure vanilla extract
- ⅔ c unsweetened cocoa powder
- ½ c powdered sugar
- ¾ c all-purpose flour
- ¼ tsp salt
- ½ c chocolate chips
Topping:
- ⅔ c evaporated milk full fat
- ⅔ c brown sugar packed
- 2 large egg yolks
- 5 tbsp unsalted butter cut into pieces
- A couple pinches of salt
- 1 tsp pure vanilla extract
- ⅔ c finely chopped pecans
- 1⅔ c sweetened shredded coconut roughly chopped
- Flaky sea salt optional, for topping
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Line a 9x9-inch pan with foil or parchment, leaving an overhang for easy lifting. And lightly grease.
- Mix Brownie Batter: Whisk melted butter and sugar for 1 minute. Add eggs, water, and vanilla; whisk again. Stir in cocoa powder, powdered sugar, flour, salt, and chocolate chips until well combined.
- Bake Brownies: Spread batter in prepared pan. Bake for 18-20 minutes, until a toothpick comes out with moist crumbs. Cool completely.
- Make Topping: In a saucepan, combine evaporated milk, brown sugar, egg yolks, butter, and salt. Simmer and whisk until thickened. Remove from heat, stir in vanilla, pecans, and coconut.
- Assemble: Spread topping over cooled brownies. Sprinkle with flaky sea salt, if desired. Let set before cutting. Serve at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
