Description
Enjoy these indulgent German Chocolate Brownies, featuring a rich chocolate base topped with a creamy coconut-pecan mixture. Perfect for satisfying your sweet cravings, these brownies are a delightful treat for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract (for the topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or line it with parchment paper for easy removal.
- In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined and the mixture is smooth.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake, as this can lead to dry brownies.
- While the brownies are baking, prepare the coconut-pecan topping. In a medium saucepan, combine the sweetened condensed milk, evaporated milk, brown sugar, and vanilla extract. Cook over medium heat, stirring constantly until the mixture begins to bubble.
- Once bubbling, reduce the heat to low and stir in the shredded coconut and chopped pecans. Continue to cook for an additional 5-7 minutes, stirring frequently, until the mixture thickens slightly. Remove from heat and set aside to cool.
- Once the brownies are done baking, remove them from the oven and let them cool in the pan for about 10-15 minutes.
- After the brownies have cooled slightly, spread the coconut-pecan topping evenly over the top of the brownies using a spatula. Make sure to cover the entire surface for maximum flavor.
- Return the brownies to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown and set. Keep an eye on them to prevent burning.
- Once baked, remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. This will help the topping set further and make cutting easier.
- Once cooled, use a sharp knife to cut the brownies into squares or rectangles. For cleaner cuts, wipe the knife with a damp cloth between cuts.
- Serve the German chocolate brownies at room temperature or slightly warmed. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- For an extra touch, drizzle some chocolate sauce or caramel sauce over the top before serving.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the brownies for longer storage; just make sure to wrap them tightly in plastic wrap and then in aluminum foil.
Notes
- For a richer flavor, consider using dark chocolate chips instead of semi-sweet.
- Ensure all ingredients are at room temperature for the best mixing results.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes