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
Scale
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.
