Description
German Chocolate Brownies packed with coconut, pecans, and gooey caramel. Quick, comforting, and perfect for pleasing a crowd.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 8 oz (226g) semi-sweet chocolate, chopped
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (42g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (240ml) evaporated milk
- 1/2 cup (113g) unsalted butter
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 1/3 cups (120g) sweetened shredded coconut
- 1 cup (120g) pecans, toasted and chopped
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This parchment sling is crucial for lifting your German Chocolate Brownies out cleanly after baking.
- Step 2: Create the Brownie Base In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring frequently until smooth and fully combined. Remove from heat and let cool for about 5 minutes. The chocolate should be warm but not hot before adding other ingredients.
- Step 3: Mix the Batter Transfer the chocolate mixture to a large bowl and whisk in the sugar until well incorporated. Add the eggs one at a time, whisking well after each addition until the batter is smooth and glossy. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt, then gently fold this dry mixture into the wet ingredients until just combined. Be careful not to overmix – stop when you no longer see dry flour streaks.
- Step 4: Bake the Brownies Pour the batter into your prepared pan, spreading it evenly into the corners. Bake for 25-30 minutes until the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack while you prepare the topping
- .Step 5: Create the German Chocolate Topping In a medium saucepan, combine sugar, evaporated milk, and butter. Cook over medium heat until the butter melts and the mixture begins to simmer. In a small bowl, beat the egg yolks. Temper the eggs by slowly adding about 1/4 cup of the hot mixture to the yolks while whisking constantly. Pour this tempered egg mixture back into the saucepan, stirring continuously.
- Step 6: Finish and Assemble Cook the topping mixture for 8-10 minutes, stirring constantly until it thickens to a custard-like consistency. Remove from heat and stir in vanilla, coconut, and pecans. Let the topping cool for about 10 minutes, then spread it evenly over the cooled brownies. Refrigerate the German Chocolate Brownies for at least 2 hours before cutting into squares.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 brownie
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg