Description
Delight in these rich German Chocolate Cake Brownies that combine the fudgy texture of classic brownies with a luscious coconut-pecan topping inspired by traditional German chocolate cake. This decadent dessert boasts a moist chocolate base topped with a creamy, nutty, and coconut-studded layer, perfect for any chocolate lover’s cravings.
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 baking pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Combine 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 homogenous, ensuring the sugars are well dissolved.
- 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 to avoid overmixing, which can toughen the brownies.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick — it should come out with a few moist crumbs but not wet batter. Allow the brownies to cool completely in the pan.
- Prepare the Coconut-Pecan Topping: While the brownies cool, combine evaporated milk, egg yolks, sugar, and unsalted butter in a medium saucepan. Cook over medium heat, whisking constantly for 7 to 10 minutes until the mixture thickens sufficiently to coat the back of a spoon.
- Finish the Topping: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Mix until fully incorporated, then allow the topping to cool slightly.
- Assemble the Brownies: Evenly spread the cooled coconut-pecan topping over the completely cooled brownies. Place the pan in the refrigerator for 20 to 30 minutes to allow the topping to firm up.
- Serve: Once chilled, cut the brownies into 16 squares and serve. Enjoy the perfect combination of fudgy chocolate and a rich, nutty topping.
Notes
- Ensure the brownies are completely cooled before adding the topping to prevent it from melting.
- For a nut-free version, omit the pecans and add extra shredded coconut or chopped chocolate if desired.
- Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.
- Bring brownies to room temperature before serving for the best flavor and texture.
