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If you’re craving a decadent dessert that combines the intense chocolate richness of fudgy brownies with the luscious, nutty, and coconut-packed topping from classic German chocolate cake, then you’re in for a real treat with this German Chocolate Brownies Recipe. These brownies are a perfect balance of deep cocoa flavor layered with a creamy, caramel-like coconut and pecan topping that melts in your mouth. It’s a dessert that feels both familiar and delightfully elevated, perfect for impressing guests or indulging in a cozy night at home.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to create the unique texture and flavor of German Chocolate Brownies. Each component plays a special role, from the cocoa powder delivering that rich chocolate base to the shredded coconut and pecans that add crunch and sweetness in the topping.
- Unsalted butter, melted (1/2 cup or 115 g): Adds buttery richness and helps create a moist brownie texture.
- Granulated sugar (1 cup or 200 g): Sweetens the batter while contributing to that classic chewy edge.
- Large eggs (2 for batter, plus 1 yolk for topping): Provide structure and moisture, with the extra yolk enriching the topping’s creaminess.
- Vanilla extract (1 teaspoon in batter, 1/2 teaspoon in topping): Lifts and harmonizes all the flavors beautifully.
- Unsweetened cocoa powder (1/3 cup or 40 g): Creates intense chocolate flavor without bitterness.
- All-purpose flour (1/2 cup or 65 g): Gives the brownies structure and just enough crumb.
- Salt (1/4 teaspoon): Enhances overall flavor and balances sweetness.
- Baking powder (1/4 teaspoon): Provides a slight lift for perfect brownie texture.
- Sweetened condensed milk (1/2 cup or 120 ml): The magic ingredient for that creamy, caramel-like topping.
- Chopped pecans (1/2 cup or 50 g): Adds a lovely crunch and nutty flavor to the topping.
- Unsweetened shredded coconut (1/2 cup or 45 g): Brings chewy texture and that classic German chocolate cake twist.
How to Make German Chocolate Brownies Recipe
Step 1: Make the Brownie Batter
Start by melting the butter and combining it with the sugar until the mixture feels smooth and slightly glossy. Then crack in the two large eggs and add the vanilla extract, whipping everything together until creamy and well blended. This base sets the stage for the rich chocolate flavor that’s about to come alive.
Step 2: Incorporate Dry Ingredients
Next, sift together the cocoa powder, flour, salt, and baking powder. Gently fold these into your wet ingredients just until everything is combined. Be careful not to overmix here—you want the brownies to stay tender and fudgy, not cakey.
Step 3: Bake the Brownies
Pour the batter evenly into a prepared baking dish, smoothing the top with a spatula. Bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs clinging to it. Let the brownies cool completely; this step ensures the topping adheres perfectly and the brownies cut cleanly.
Step 4: Prepare the German Chocolate Topping
While your brownies cool, combine the sweetened condensed milk with the additional melted butter and egg yolk in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat, then stir in the vanilla extract, chopped pecans, and shredded coconut. This luscious topping is the heart of the German Chocolate Brownies Recipe and adds that luscious caramel-nutty layer that will have everyone coming back for seconds.
Step 5: Assemble and Finish
Spread the warm topping evenly over the cooled brownies. For an extra touch of flair and texture, place the brownies under a broiler for 1 to 2 minutes to lightly toast the coconut and nuts—just keep a watchful eye to avoid burning. Once toasted to golden perfection, allow the brownies to cool completely before slicing and serving.
How to Serve German Chocolate Brownies Recipe
Garnishes
A simple dusting of powdered sugar can add a touch of elegance, or you can sprinkle a few extra chopped pecans on top for additional crunch and presentation. A drizzle of melted chocolate or caramel sauce also works wonderfully to elevate the look and taste.
Side Dishes
Serve these brownies with a scoop of vanilla bean ice cream or a dollop of whipped cream for a classic dessert experience. Fresh berries or a light fruit compote on the side can provide a juicy contrast that cuts through the richness beautifully.
Creative Ways to Present
For parties or special occasions, try cutting the brownies into small bites and serving them on decorative toothpicks. Or layer pieces in a trifle bowl with whipped cream and chocolate shavings for a stunning layered dessert. The German Chocolate Brownies Recipe lends itself well to playful presentations that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover German Chocolate Brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This way, they stay moist and fresh without losing the rich topping’s charm.
Freezing
You can freeze these brownies by wrapping them tightly in plastic wrap and then aluminum foil, or placing them in a freezer-safe container. They freeze beautifully for up to 3 months. To enjoy later, simply thaw overnight in the fridge and bring to room temperature before serving.
Reheating
If you’d like to enjoy these brownies warm, pop an individual piece in the microwave for 10 to 15 seconds, just enough to soften slightly without melting the topping. A quick reheat really brings out that gooey, decadent texture we all love.
FAQs
Can I use a different type of nut for the topping?
Absolutely! While pecans are traditional, feel free to swap in walnuts or even almonds depending on your preference or what you have on hand. Just chop them finely to match the texture in the recipe.
Is it necessary to broil the topping?
Broiling is optional but highly recommended if you want to toast the coconut and nuts for extra flavor and texture. If you prefer, you can skip this step and still enjoy delicious brownies.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Just be sure that the blend includes xanthan gum or another binder for the best texture.
How do I know when the brownies are done baking?
Check the brownies by inserting a toothpick into the center—if it comes out with a few moist crumbs but not wet batter, they’re perfectly baked. Overbaking can dry them out, so keep a close watch in the last few minutes.
What’s the best way to cut these brownies neatly?
Use a sharp knife and wipe it clean between cuts to get smooth edges. Chill the brownies for about 30 minutes beforehand if you want foolproof slicing without the topping sticking to the knife.
Final Thoughts
Trust me, once you make this German Chocolate Brownies Recipe, it will quickly become your go-to for any occasion that calls for something truly indulgent and special. The combination of fudgy chocolate and that creamy, crunchy topping is pure magic—and sharing these brownies with friends and family will definitely earn you dessert hero status in your kitchen. Give it a try and watch how fast this recipe disappears!
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Print
German Chocolate Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These German Chocolate Brownies combine rich, fudgy chocolate brownies with a luscious sweetened coconut and pecan topping reminiscent of classic German chocolate cake. The brownies are dense and moist, while the topping adds a chewy and nutty contrast, baked together for a perfect indulgent treat.
Ingredients
Brownie Batter
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Topping
- 1/2 cup (120 ml) sweetened condensed milk
- 1 large egg yolk
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup (50 g) chopped pecans
- 1/2 cup (45 g) unsweetened shredded coconut
Instructions
- Make the Brownie Batter: In a bowl, combine the melted butter and granulated sugar. Add the eggs and vanilla extract, beating until the mixture is creamy and well blended. Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Stir gently until just combined to form the brownie batter.
- Bake the Brownies: Spread the batter evenly into a prepared baking dish. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let the brownies cool completely in the pan.
- Prepare the Topping: In a small saucepan, combine the sweetened condensed milk, melted butter, and egg yolk. Cook the mixture over low to medium heat, stirring constantly until it thickens slightly. Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
- Assemble the Brownies: Spread the prepared coconut-pecan topping evenly over the cooled brownies. Optionally, place under a broiler for 1-2 minutes to lightly toast the topping, watching carefully to avoid burning. Let cool slightly before serving.
Notes
- Ensure the brownies are completely cooled before adding the topping to prevent it from melting.
- If you prefer a softer topping, you can skip the broiling step.
- Use fresh shredded coconut for the best texture; frozen may make the topping too moist.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
