Description
Delight in these rich German Chocolate Cake Brownies featuring a moist chocolate base topped with a luscious coconut-pecan frosting. Combining the fudgy texture of classic brownies with the signature German chocolate cake topping, this dessert is perfect for chocolate and coconut lovers alike.
Ingredients
Scale
Brownie Base
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (or granulated sugar if preferred)
- 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
- Make the Brownies: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch pan by greasing it or lining with parchment paper to prevent sticking.
- Mix Wet Ingredients: 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, then gently fold them into the wet mixture just until combined to avoid overmixing.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow to cool completely in the pan.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine evaporated milk, egg yolks, granulated sugar, and butter. Stir constantly with a whisk to prevent curdling, cooking for 7 to 10 minutes until the mixture thickens to a custard-like consistency.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool slightly.
- Assemble the Brownies: Spread the cooled coconut-pecan topping evenly over the cooled brownie base. Place the assembled brownies into the refrigerator and chill for 20 to 30 minutes to help the topping firm up.
- Serve: Cut the brownies into 16 squares and serve chilled or at room temperature. Enjoy this rich and indulgent treat!
Notes
- Ensure brownies are completely cool before spreading the topping to prevent it from melting.
- Use parchment paper for easier removal and cleaner edges.
- Store leftover brownies refrigerated in an airtight container.
- For a nut-free version, omit pecans or replace with chopped walnuts or almonds.
- The topping thickens as it cools, so adjust chilling time based on preferred firmness.
