German Chocolate Brownies
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Unrated
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Prep Time
30 mins
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Cook Time
32 mins
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Additional Time
3 hrs
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Total Time
4 hrs 2 mins
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Course
Dessert
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Cuisine
American, Australian
German Chocolate Brownies
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If you're like me and LOVE German chocolate cake, you have to try these German Chocolate Brownies! No boxed mix, instead we'll make brownies from scratch and top them with a crazy delicious coconut pecan frosting. We loved these brownies and think you will too!
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Ingredients
- 2 cup (240 g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (86 g) Dutch-process cocoa powder
- 1 and 1/2 cups (340 g) butter unsalted
- 1/3 cup (67 g) coconut oil refined or unrefined
- 3 ounces (86 g) sweet chocolate roughly chopped, German's
- 3 cups (594 g) granulated sugar divided
- 3 large egg
- 3 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup (170 g) chocolate chips semi-sweet
For the Coconut Pecan Topping:
- 1/4 cup (57 g) butter melted, unsalted
- 1 cup (213 g) light brown sugar packed
- 7 ounces coconut sweetened shredded
- 1 and 1/4 cups (140 g) pecans roughly chopped
- 1/3 cup (106 ml) corn syrup
- 1/4 cup (57 ml) coconut milk well shaken, thick, Thai-style
- 1/4 teaspoon salt
Instructions
For the Brownies:
- Preheat the oven to 350 degrees (F). Line a 9x13-inch aluminized steel baking pan with aluminum foil, allowing two of the sides to overhang. Spray lightly with non-stick baking spray and set aside.
- In a large bowl, whisk together the flour, salt, and cocoa powder. Set aside until needed.
- Fill a saucepan ⅓ of the way full with water. Bring to a simmer over moderate heat. Place a heatproof bowl over the pan of simmering water, making sure the bowl fits snugly on top of the pan and that the simmering water isn't touching the bottom of the bowl.
- Place the butter, oil, chopped chocolate, and 1 cup (198 g) of the sugar into the bowl and cook, stirring frequently, until the butter and chocolate are completely melted. Whisk smooth and carefully remove from heat.
- In a large mixing bowl, combine the eggs, egg yolks, remaining sugar (396 g), and vanilla extract. Vigorously whisk until well combined, about 45 seconds.
- Pour the warm butter mixture into the egg mixture, adding it gradually, and whisking constantly, until completely combined.
- Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. Do not over mix! Over mixing will give you cakey brownies.
- Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 32 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Remove from the oven and set the oven to the broiler setting. Drop the coconut topping (instructions below) on top of the warm brownies and gently spread evenly.
- Broil, on the middle rack, for 45 seconds to 1 minute, or until just lightly golden brown. Do not walk away here!
- Place the pan on a cooling rack and cool for at least 3 hours before slicing.
For the Coconut Pecan Topping:
- In a large bowl combine the melted butter and brown sugar.
- Add coconut, pecans, corn syrup, coconut milk, and salt and mix well. Use as directed above.
- Note: Make this mixture right before adding to brownies, as it solidifies quickly.
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