German Chocolate Brownies
These German Chocolate Brownies. Are a nostalgic twist. On a classic dessert. The brownies themselves are rich, fudgy. And intensely chocolatey. Offering a deeply satisfying bite. The topping. A luscious blend of creamy coconut and crunchy pecans. Brings a delightful contrast in texture. And sweetness. Each bite. Is an indulgent experience. Reminiscent of the beloved German chocolate cake. But with a simpler, more approachable preparation. Perfect for any dessert lover. These brownies. Are sure to impress family. And friends. Making any occasion special. With their decadent layers.
16 Servings
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
To make these German Chocolate Brownies gluten-free. Simply swap the all-purpose flour. For a high-quality gluten-free flour blend. Ensure your cocoa powder and other ingredients. Are certified gluten-free. To avoid cross-contamination. You might also want to add a teaspoon of xanthan gum to the batter. To help with texture and binding. Follow the recipe as usual. And you'll have a delicious, gluten-free treat. That retains all the rich, fudgy goodness of the original brownies. The coconut-pecan topping is naturally gluten-free. Making this adaptation easy. And straightforward. Without compromising on flavor. Or texture.