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Fudgy German Chocolate Brownies

These fudgy German Chocolate Brownies feature a rich chocolate brownie base topped with a gooey, caramel-like coconut pecan frosting, delivering the classic flavors of German chocolate cake in an easy-to-make bar.

Ingredients

Scale
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • ⅔ cup unsweetened cocoa powder
  • ½ cup powdered sugar
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup chocolate chips
  • 1 cup evaporated milk
  • ½ cup packed brown sugar
  • 3 large egg yolks
  • ½ cup (1 stick) butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded coconut
  • 1 cup chopped pecans
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F. Line a 9×9-inch square pan with foil or parchment paper, leaving a couple inches of overhang on two sides. Lightly grease the foil/parchment.
  2. Whisk melted butter and sugar vigorously for one minute. Add eggs, water, and vanilla extract, whisking again for about 30 seconds.
  3. Sprinkle cocoa powder, powdered sugar, flour, and salt over wet ingredients. Stir with a spatula until glossy and combined. Stir in chocolate chips.
  4. Pour batter into prepared pan and smooth the top. Bake 18-20 minutes until a toothpick inserted in center comes out with moist crumbs.
  5. For the topping, combine evaporated milk, brown sugar, egg yolks, butter, and salt in a medium saucepan over medium-low heat.
  6. Bring to a gentle simmer while whisking constantly. Simmer 3-4 minutes until slightly thickened, then remove from heat.
  7. Stir in vanilla extract, shredded coconut, and chopped pecans. Spread topping evenly over cooled brownies.
  8. Allow to set before slicing and serving.

Notes

1. Be careful not to overbake the brownies to maintain a fudgy texture. 2. Toast pecans before adding to topping for enhanced flavor. 3. Using fresh shredded coconut improves the coconut flavor and texture.

Nutrition

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