German Chocolate Brownies
These rich and fudgy German Chocolate Brownies combine a decadent chocolate brownie base with a thick, buttery coconut-pecan frosting. They're the perfect dessert for chocolate lovers and an irresistible twist on the classic German chocolate cake.
Equipment
- 8-inch square baking pan
- chef's knife For chopping chocolate and pecans.
- dry measuring cups
- Measuring spoons
- large mixing bowl
- small microwave-safe bowl
- medium saucepan
- wire whisk
- silicone spatula
- parchment paper
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter
- 4 oz German baking chocolate or semi-sweet chocolate, chopped
- 1/3 cup unsweetened cocoa powder
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 large egg yolks
- 1 cup light brown sugar, packed
- 1 cup evaporated milk
- 4 tbsp unsalted butter, cubed
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang, and lightly coat with cooking spray.
- Melt the butter in a microwave-safe bowl. Stir in the chopped chocolate until smooth, microwaving briefly if needed.
- Transfer the chocolate mixture to a large bowl. Whisk in the cocoa powder, brown sugar, granulated sugar, and salt until combined.
- Whisk in the eggs and vanilla extract until the batter becomes thick and glossy.
- Fold in the flour just until incorporated. Do not overmix.
- Spread the batter evenly into the prepared pan. Bake for 20–25 minutes until the edges are set and the center remains slightly moist.
- Transfer the pan to a wire rack and allow the brownies to cool completely.
- In a saucepan, whisk together the egg yolks, brown sugar, evaporated milk, and butter. Cook over medium heat, whisking constantly, until thickened.
- Remove from the heat and stir in the vanilla, shredded coconut, and chopped pecans until evenly combined.
- Spread the coconut-pecan frosting over the cooled brownies and refrigerate for 30 minutes before slicing and serving.
Notes
Use room-temperature eggs for the glossiest brownie batter. Avoid overmixing once the flour is added to keep the brownies tender. Chill the frosted brownies for at least 30 minutes before slicing for clean, neat squares. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.