Description
Delight in the rich and decadent German Chocolate Cake Brownies, combining fudgy chocolate brownies topped with a luscious coconut-pecan frosting. This treat merges classic German chocolate cake flavors with the irresistible texture of chewy brownies, perfect for any celebration or dessert craving.
Ingredients
Scale
Brownie Base
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (or replace with granulated sugar if you prefer)
- 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 lightly 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 creamy.
- Add Dry Ingredients: Sift the all-purpose flour, unsweetened cocoa powder, and baking powder into the wet mixture, then gently mix until just combined, being careful not to overmix to maintain the brownie’s fudgy texture.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow the brownies to cool completely in the pan before adding the topping.
- Prepare the Coconut-Pecan Topping: In a medium saucepan, combine evaporated milk, egg yolks, granulated sugar, and unsalted butter. Cook over medium heat, whisking constantly to prevent curdling, until the mixture thickens and coats the back of a spoon, about 7 to 10 minutes.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract, sweetened shredded coconut, and chopped pecans. Let the coconut-pecan topping cool slightly to thicken further.
- Assemble the Brownies: Spread the cooled coconut-pecan topping evenly over the cooled brownie base. Place the pan in the refrigerator and chill for 20 to 30 minutes to set the topping firmly.
- Serve: Cut the brownies into 16 squares and serve as a rich, indulgent dessert.
Notes
- Use parchment paper for easier removal and cleaner cuts.
- The coconut-pecan topping must be whisked constantly during cooking to avoid scrambling the eggs.
- For nut-free version, omit pecans and substitute with extra coconut or seeds.
- Store leftovers covered in the refrigerator for up to 4 days.
- Allow brownies to cool completely before adding topping to prevent melting.
