Description
Indulge in the rich, decadent fusion of classic German chocolate cake and fudgy brownies with this German Chocolate Cake Brownies recipe. Featuring a moist chocolate brownie base topped with a luscious coconut-pecan frosting, this dessert perfectly balances chocolatey depth with sweet, nutty texture – ideal for gatherings or a special treat at home.
Ingredients
Scale
Brownie Base
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar (or replace with granulated sugar if you prefer)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 tsp baking powder
Coconut-Pecan Topping
- 3/4 cup (180 ml) evaporated milk
- 3 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 1 tsp vanilla extract
- 1 cup (75 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Brownie Batter: In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift in the all-purpose flour, unsweetened cocoa powder, and baking powder into the wet mixture. Gently fold the dry ingredients until just combined, taking care not to overmix.
- Bake Brownies: Pour the batter evenly into the prepared pan. Bake for 25–30 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow the brownies to cool completely in the pan.
- Prepare Coconut-Pecan Topping: In a medium saucepan over medium heat, combine evaporated milk, egg yolks, granulated sugar, and butter. Whisk constantly for 7–10 minutes until the mixture thickens and becomes glossy.
- Finish Topping: Remove the saucepan from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature so it thickens slightly.
- Assemble the Brownies: Spread the cooled coconut-pecan topping evenly over the cooled brownie base. To set the topping, chill the brownies in the refrigerator for 20–30 minutes.
- Serve: Once set, cut the brownies into 16 squares and serve. Enjoy the rich layers of chocolate and coconut pecan goodness!
Notes
- Ensure the brownies are completely cooled before spreading the topping to prevent it from melting and becoming runny.
- For a nuttier flavor, toast the pecans lightly before adding them to the topping.
- Brown sugar adds moisture and depth; substituting with granulated sugar is fine but may alter texture slightly.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
- You can substitute evaporated milk with coconut milk for a dairy-free variation, adjusting sweetness as needed.
