german chocolate brownies

These German Chocolate Brownies get an upgrade with toasted pecans and a creamy coconut frosting. A fudgy, chewy and indulgent dessert!

German Chocolate Brownies

(2 sticks) salted butter,

German chocolate baking bar

sugar

eggs

vanilla extract

salt

all-purpose flour, (sifted)

evaporated milk

coconut

pecans

chocolate melting wafers, for garnish ((optional))

Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray, set aside.

Place the cut butter into a large pot. Begin to melt the butter over medium-low heat. Break up the chocolate bar into squares and add them to the pot.

Stirring occasionally, melt the chocolate with the butter until smooth.

Take off the heat and whisk in the sugar until smooth.

Add the eggs one at a time and whisk them in fully before adding the next.

Whisk in the vanilla extract and salt.

Add the flour.

Stir it in until fully combined with no dry patches.

Pour into the prepared baking dish. Bake for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.

Place on a wire rack to cool completely.

Once the brownies are cool, make the topping. Place the sugar, evaporated milk, butter, and egg yolks into a sauce pot.

Place over medium-low heat and stir together. Stir occasionally until the butter has melted.

Bring the mixture to a simmer while still stirring occasionally so nothing sticks to the bottom. Once it begins to simmer and thicken slightly, take it off the heat, (about 12 minutes).

Add the coconut, pecans, and vanilla extract. Stir it in to combine. Continue to stir until it becomes thickened and spreadable (about 5 minutes).

Pour the frosting on top of the brownies and smooth it out. Let it cool completely.

Cut into bars and drizzle with melted chocolate, if using, serve immediately.

Our German Chocolate Brownies are moist, tender, and chewy brownies topped with a thick layer of German chocolate frostings! It&#039;s fabulously delicious!

chocolate

unsalted butter

vanilla

all-purpose flour

baking powder

pecans (chopped)

Preheat oven to 350°F.  Line a 9X13 inch baking dish with Aluminum foil or parchment paper extending the short edges over by 2-3 inches. Spray well with nonstick cooking spray. Set aside.

In a small bowl blend flour, baking powder, and salt. Set aside.

In a medium microwave-safe bowl add German sweet chocolate and butter and microwave 1 1/2 minutes. Stir together. If the mixture isn&#039;t completely melted, microwave for 30 seconds intervals at 50% power stirring between intervals until completely melted. Mix in sugar until well combined. Add eggs, one at a time, mixing well, then add vanilla. Add flour mixture and mix just until blended. Stir in pecans. Pour into prepared baking dish.

Bake in preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool brownies completely then make the frosting.

Make the Brownies:

Stir the egg yolk, sugar, butter, vanilla, and evaporated milk together in a medium saucepan. Over medium heat, cook the mixture, stirring constantly, until thick and bubbly, about 15 minutes. Remove pan from heat. Add coconut and pecans and mix well. Allow frosting to cool for about half an hour. Spread over completely cooled brownies.

Make the Frosting:

If you’re a fan of German chocolate cake, you’re going to love these fudgy brownies topped with a gooey coconut pecan frosting

water

cocoa powder

all purpose flour

chocolate chips

evaporated milk (full fat)

brown sugar (packed)

coconut (I

(optional,

Preheat oven to 350°F. Line a 9×9 square pan with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Lightly grease the foil/parchment.

Whisk the melted butter and sugar vigorously for one minute. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.

Sprinkle cocoa powder, powdered sugar, flour, and salt over the wet ingredients. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined. Stir in chocolate chips.

Pour the batter into the prepared pan and smooth the top. Bake for 18-20, until a toothpick inserted into the center comes out without raw batter on it, moist fudgy crumbs are OK. Be careful not to over bake. Remove from the oven and place on a cooling rack. Once the brownies have cooled, proceed with the topping.

Brownies:

In a medium saucepan over medium-low heat, combine evaporated milk, brown sugar, egg yolks, butter, and salt. Slowly bring to a gentle simmer, whisking constantly (make sure you&#39;re getting all around the pan). Once simmering, simmer for about 3-4 minutes, whisking frequently, until the sugar has dissolved and the mixture has thickened a bit. Remove from the heat and stir in vanilla, pecans, and coconut.

Spoon onto the brownies and carefully spread the topping into an even layer. Top with flaky sea salt, if desired. Allow the topping to firm up a bit before cutting. You can speed this along by placing the brownies in the refrigerator. I like these served at room temperature.

Topping:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1678120913/hcg0hpemzznq44benil7.mp4

If you’re a fan of German chocolate cake, you’re going to love these fudgy brownies topped with a gooey coconut pecan frosting.

Top 3 german chocolate brownies recipes from across the web

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German Chocolate Brownies

German Chocolate Brownies

German Chocolate Brownies

Top 3 german chocolate brownies recipes from across the web

The most viewed german chocolate brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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German Chocolate Brownies

German Chocolate Brownies

German Chocolate Brownies

The most viewed german chocolate brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine