Description
These brownies feel like the kind of treat you make when you want to spoil everyone just a little. That fudgy chocolate base topped with a warm, buttery coconut-pecan layer always reminds me of potlucks where the dessert table was the first place everyone rushed to. Pure comfort in every bite.
Ingredients:
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp salt
Coconut Pecan Topping:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup unsalted butter
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2 minutes
In a bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, mixing well.
3 minutes
Stir in cocoa powder, flour, and salt until a thick batter forms.
2 minutes
Pour batter into pan and bake for 25–28 minutes, until set but still fudgy.
28 minutes
While brownies bake, prepare the topping: combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat, stirring constantly until thickened.
8–10 minutes
Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
5 minutes
Spread warm topping over the cooled brownies.
2 minutes
Allow brownies to set before slicing into squares.
20 minutes
Prep Time: 10 minutes | Cooking Time: 28 minutes | Total Time: 38 minutes
Kcal: 420 kcal | Servings: 12 squares
#GermanChocolate #BrownieLovers #CoconutPecan #SweetIndulgence
Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and greasing your 9×13-inch pan. In a large bowl, thoroughly whisk the melted butter and granulated sugar until the mixture is smooth and glossy. This step is key for texture. Add the four eggs and teaspoon of vanilla extract, mixing vigorously until fully incorporated and slightly fluffy. Sift in the cocoa powder, flour, and salt. Fold these dry ingredients into the wet mixture just until a thick, uniform batter forms—avoid overmixing. Pour the batter into your prepared pan, spreading it evenly. Bake on the center rack for 25-28 minutes. The brownies are done when the edges are set but the center still looks slightly soft. Let the brownie base cool completely in the pan.
For the topping, combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly with a whisk or wooden spoon for 8-10 minutes. The mixture is ready when it thickens noticeably and coats the back of your spoon. Remove from heat immediately and stir in the vanilla, shredded coconut, and chopped pecans. Let this coconut-pecan frosting cool and thicken for about 5-10 minutes. Once the brownie base is cool, spread the warm topping evenly over the top. Allow the assembled dessert to set at room temperature for at least 20 minutes before slicing for clean squares.
Serving Suggestions
These decadent brownies are perfect on their own, but a scoop of vanilla ice cream or a dollop of freshly whipped cream provides a lovely contrast to the rich, fudgy base. For a special occasion, drizzle with melted dark chocolate or a sprinkle of sea salt. They pair wonderfully with a cup of black coffee or a glass of cold milk.
How-to Summary
Create a fudgy brownie base by mixing melted butter, sugar, eggs, and dry ingredients, then baking. Simultaneously, prepare a stovetop coconut-pecan frosting by cooking evaporated milk, sugar, yolks, and butter until thickened, then stirring in vanilla, coconut, and pecans. Spread the warm frosting over the cooled brownies and let set before slicing.
Frequently Asked Questions
Can I use sweetened cocoa powder?
It’s best to use unsweetened cocoa powder as listed. Sweetened cocoa will make the brownie base excessively sweet and alter the intended texture.
My topping is too runny. What happened?
The topping must be cooked long enough to thicken properly. Ensure you stir constantly over medium heat until it visibly coats the spoon. It will continue to set as it cools.
Can I make these ahead of time?
Yes, these brownies keep very well. Store them covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The flavors often deepen the next day.
Can I substitute the pecans?
Absolutely. Walnuts make an excellent substitute, or you can omit the nuts entirely for a coconut-only topping if you have an allergy.
Why let the brownies cool before adding the topping?
Adding the warm topping to a hot brownie base will cause it to melt and soak in, rather than sitting beautifully on top. Cooling ensures distinct, clean layers.
Common Mistakes to Avoid
- Overbaking the Brownie Base: Remove them when the center is still slightly soft for that essential fudgy texture.
- Adding Topping to Hot Brownies: This causes the layers to merge and become soggy. Patience is key.
- Not Stirring the Topping Constantly: Neglecting this can lead to scorched milk or curdled egg yolks.
- Overmixing the Brownie Batter: Mix just until the flour is incorporated to avoid a tough, cakey result.
Conclusion
These German Chocolate Brownies are the ultimate fusion of a rich, fudgy brownie and the iconic coconut-pecan frosting. By following the detailed steps and avoiding common pitfalls, you’ll create an impressive dessert that delivers pure, nostalgic comfort in every bite. Perfect for potlucks, gifts, or simply spoiling your loved ones, this recipe is sure to become a cherished favorite.