German Chocolate Brownies
User Reviews
5
German Chocolate Brownies
Description
This recipe begins by making the brownie batter from a mixture of cake flour, salt, baking powder, chopped bittersweet chocolate melted with butter, sugar, eggs, and vanilla. The batter is poured into a foil-lined baking dish and baked until just set with a moist center. Cooling allows the brownies to firm up.
The coconut-pecan topping combines chopped pecans, egg yolks, sugar, salt, softened butter, heavy cream, vanilla extract, and shredded sweetened coconut. This mixture is spread atop the baked brownies and then baked further to meld flavors and set the topping with a golden, slightly sticky finish.
The final result is a luscious dessert where the intense chocolate base contrasts with the sweet, chewy coconut topping and crunchy pecans. These brownies are typically stored at room temperature in airtight containers or frozen for longer preservation. They suit celebrations or casual dessert after a meal.
Careful attention to baking times and cooling ensures the best texture contrast between the layers.
Ingredients
For the brownies:
- 1 ¼ cups cake flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 6 ounces bittersweet chocolate chopped
- 12 tablespoons butter cut into 1-inch pieces, unsalted
- 2 ¼ cups sugar
- 4 large egg
- 1 tablespoon vanilla extract
For the coconut-pecan topping:
- ¾ cup pecans chopped
- 2 egg yolk
- ½ cup sugar
- 1/8 teaspoon salt
- 4 tablespoon butter softened, unsalted
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 1 cup coconut sweetened shredded
Instructions
To make the brownies:
- Preheat oven to 325 degrees. Line a 13 x 9 inch baking dish with foil and spray lightly with nonstick cooking spray; set aside.
- Combine flour, salt, and baking powder in medium bowl; whisk to combine and set aside.
- Place the chocolate and the butter in the bowl of a double boiler set over medium heat and stir occasionally until the chocolate and butter are completely melted and combined. Remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with a rubber spatula until batter is completely smooth and thoroughly combined.
- Pour batter into prepared baking dish, smooth the top, and bake for 30 to 35 minutes, or until toothpick inserted into center of brownies comes out with only a few moist crumbs attached. Cool on wire rack to room temperature, about 2 hours.
To make the coconut-pecan topping
- Spread pecans evenly on rimmed cookie sheet. Toast in oven until fragrant, 5 to 8 minutes. Allow to cool.
- After pecans have finished cooling, whisk egg yolks, sugar and salt in a small saucepan until combined. Whisk in butter, then gradually whisk in heavy cream and vanilla extract. Cook over low heat, stirring constantly, until the mixture is fluffy, begins to thicken, and registers about 180 degrees on an instant-read thermometer, about 10 to 12 minutes. Remove from heat, stir in the pecans and sweetened coconut.
- Spread the topping evenly onto the cooled brownies, cover with foil and refrigerated until set, about 2 hours.
- Cut into squares and serve.
Notes
- Store brownies in an airtight container at room temperature for up to three days.
- Freeze brownies in a single layer on a baking sheet, then transfer to airtight containers for up to two months.
- Allow frozen brownies to come to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 441kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 106mg | 35% |
| Sodium | 128mg | 5% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 555IU | 11% |
| Calcium | 38mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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