Description
These German Chocolate Cake Brownies combine the rich, fudgy texture of classic brownies with a luscious coconut-pecan topping reminiscent of traditional German chocolate cake. Perfectly moist and indulgent, they make a delightful dessert or snack for any occasion.
Ingredients
Scale
Brownies
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (or granulated sugar as substitute)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 tsp baking powder
Coconut-Pecan Topping
- 3/4 cup (180 ml) evaporated milk
- 3 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 1 tsp vanilla extract
- 1 cup (75 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
Instructions
- Prepare the Baking Pan and Oven. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the brownies after baking.
- Make the Brownie Batter. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients. Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder. Gently fold these dry ingredients into the wet mixture until just combined to avoid overmixing and tough brownies.
- Bake the Brownies. Pour the prepared batter evenly into the greased or lined pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and allow the brownies to cool completely in the pan.
- Prepare the Coconut-Pecan Topping. In a medium saucepan, combine evaporated milk, egg yolks, sugar, and unsalted butter. Cook over medium heat, whisking constantly to prevent curdling, until the mixture thickens and coats the back of a spoon, approximately 7 to 10 minutes.
- Finish the Topping. Remove the saucepan from heat. Stir in vanilla extract, shredded coconut, and chopped pecans until everything is well incorporated. Let the topping cool slightly to thicken further but not harden.
- Assemble the Brownies. Spread the coconut-pecan topping evenly over the cooled brownies in the pan. Place the brownies in the refrigerator and chill for 20 to 30 minutes to let the topping set and firm up for easier slicing.
- Serve and Enjoy. Once the topping is firm, cut the brownies into 16 squares and serve. Enjoy these rich, decadent German Chocolate Cake Brownies as a delicious treat!
Notes
- Ensure the brownies are completely cool before spreading the topping to prevent it from melting into the brownies.
- Use parchment paper for easier removal of brownies and cleaner edges.
- Whisk the topping constantly while cooking to avoid scrambling the egg yolks.
- For a nut-free version, omit the pecans and replace them with extra coconut or chopped chocolate.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
