Description
These German Chocolate Cake Brownies combine rich, fudgy chocolate brownies with a luscious coconut-pecan topping, creating a decadent dessert perfect for gatherings or special occasions. The brownies are dense and moist, while the classic coconut and pecan frosting adds a sweet, nutty finish.
Ingredients
Scale
Brownie Batter
- 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 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 grease or line a 9×13-inch baking pan 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 combined.
- Add Dry Ingredients: Sift the all-purpose flour, unsweetened cocoa powder, and baking powder into the wet ingredients. Gently fold the mixture until just combined, being careful not to overmix.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes. The brownies should be set but still moist. Remove from oven and allow to cool completely before adding the topping.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine evaporated milk, egg yolks, granulated sugar, and unsalted butter. Whisk constantly for 7 to 10 minutes until the mixture thickens noticeably.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Mix until well combined, then let the topping cool slightly.
- Assemble the Brownies: Spread the cooled coconut-pecan topping evenly over the fully cooled brownies. Chill the assembled brownies in the refrigerator for 20 to 30 minutes to allow the topping to set and firm up.
- Serve: Cut the brownies into 16 squares and enjoy your rich, chocolatey dessert with a sweet coconut-pecan topping.
Notes
- Make sure the brownies are completely cooled before adding the topping to prevent it from melting.
- You can substitute pecans with walnuts for a different nutty flavor.
- If you prefer a less sweet topping, reduce the sugar slightly.
- Store brownies in an airtight container in the refrigerator for up to 4 days.
- Let brownies come to room temperature before serving for the best flavor and texture.
