Description
Indulgent German chocolate brownies blend rich chocolate with classic coconut-pecan frosting, creating a luxurious dessert that marries traditional German baking with American brownie perfection. Sweet layers of intense chocolate and creamy topping promise a delightful experience that will transport you to a world of pure confectionery bliss.
Ingredients
Scale
Main Ingredients:
- 1 cup (227 grams) unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1½ cups (300 grams) granulated and brown sugar
- 1 cup (120 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- ½ cup (85 grams) chocolate chips
Dry Ingredients and Nuts:
- ⅔ cup (50 grams) sweetened shredded coconut
- ⅔ cup (75 grams) finely chopped pecans
- ½ cup (60 grams) powdered sugar
- ¼ teaspoon salt
- A couple pinches of salt
Liquid and Flavoring Ingredients:
- ⅔ cup (160 milliliters) evaporated milk, full fat
- ⅔ cup (160 milliliters) water
- 3 teaspoons pure vanilla extract
- 2 tablespoons water
- Flaky sea salt (optional, for topping)
Instructions
- Craft a welcoming environment for baking by heating the oven to 350°F (175°C). Prepare a 9×9 inch baking vessel with protective foil or parchment, ensuring slight overhang for effortless extraction. Apply a delicate layer of grease to prevent sticking.
- Energetically combine melted butter and granulated sugar in a spacious mixing vessel, whisking with vigor for a full minute. Incorporate eggs, water, and vanilla extract, blending thoroughly until harmoniously integrated.
- Gently cascade cocoa powder, powdered sugar, flour, and salt across the liquid foundation. Manipulate with a flexible spatula, transforming the mixture into a glossy, uniform composition. Tenderly fold chocolate chips throughout the batter.
- Transfer the velvety brownie mixture into the prepared pan, meticulously smoothing the surface. Bake for 18-20 minutes, monitoring for a toothpick revealing moist, fudgy remnants without raw batter traces. Allow complete cooling on a wire rack before embellishing.
- Construct the decadent topping by merging evaporated milk, brown sugar, egg yolks, butter, and salt in a medium saucepan. Apply medium-low thermal energy, whisking continuously to prevent scorching.
- Maintain gentle simmering for 3-4 minutes, observing sugar dissolution and subtle thickening. Extinguish heat and introduce vanilla extract, chopped pecans, and shredded coconut, stirring with precision.
- Lavishly distribute the topping across cooled brownies, ensuring uniform coverage. Optional sea salt sprinkle adds sophisticated complexity. Refrigerate briefly to expedite firming, then slice into elegant squares.
- Present at ambient temperature to maximize flavor complexity and textural nuance.
Notes
- Master the art of under-baking for supremely fudgy brownies, ensuring a toothpick comes out with moist crumbs but no raw batter.
- Line your baking pan with foil or parchment paper to guarantee effortless brownie removal and pristine cutting.
- Whisk wet ingredients vigorously to create a smooth, glossy batter that promises rich chocolate flavor and perfect texture.
- Watch the topping carefully while simmering, constantly whisking to prevent scorching and achieve a silky-smooth consistency.
- Cool brownies completely before adding the coconut-pecan topping to maintain structural integrity and prevent soggy results.
- Refrigerate briefly to help the topping set quickly, allowing you to slice and serve these decadent German chocolate brownies sooner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 16
- Calories: 210
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg