German Chocolate Brownies
Having a go to brownies recipe is the perfect canvas.
There’s so many different ways you can get creative and put a new spin on a classic, never a bad idea, dessert.
Throw in some nuts, swirl in some peanut butter, tahini, fluff or even top it with a bit of frosting, and in the case of these brownies, german chocolate frosting to be exact.
These brownies are fudgy, addicting and just as good as the tried and true classic cake.
As always the german chocolate frosting is a ooey gooey caramel like sauce, jam packed with pecans and coconut. You can never go wrong balancing a rich chocolate dessert with a german chocolate frosting and these brownies are no different.
German Chocolate Brownies
Yield: 9
Prep time: 10 MinCook time: 1 HourInactive time: 40 MinTotal time: 1 H & 50 M
these german chocolate brownies capture the same rich chocolate flavor as the cake with a sweet ooey gooey coconut and pecan frosting.
Ingredients
Brownies
- 1 cup (120g) all-purpose flour
- ¼ cup (20g) cocoa powder, unsweetened or dutch processed
- 1 tsp of salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) dark brown sugar
- ¼ cup (56g) neutral oil (canola, vegetable)
- ¼ or 4 Tbsp (57g) unsalted butter
- 4oz (113g) German’s sweet chocolate (48% cacao)
- 2 large eggs
- 1 egg yolk
- 2 tsp of vanilla extract
German Chocolate Frosting
- ½ cup (100g) white granulated sugar
- ½ cup (100g) light brown sugar
- 2 large egg yolks
- ⅔ cups (5 oz/147ml) evaporated milk
- 1 Tbsp vanilla extract
- 1 cup (80g) sweetened shredded coconut
- 1 cup (110g) pecans, roughly chopped
Instructions
Bake the brownies
- Preheat the oven to 350°F, and place the rack in the middle of the oven.
- Prepare an 8x8 pan by greasing with butter and laying down parchment paper.
- In a medium bowl whisk together flour, and salt. Set aside.
- Heat in a microwave or boil ½ cup water, and pour into a heat safe bowl. Add cocoa powder and mix until dissolved and lump free. The mixture will look like melted chocolate. Set aside.
- In a saucepan bring about 1 inch of water to a simmer. Have just enough water so that it doesn’t touch the bottom of the bowl. Place the heat-safe bowl with the melted chocolate mixture on top.
- Add butter, semi-sweet chocolate, and the oil in the bowl and mix until melted and smooth.
- Take off heat, and let it come to a lukewarm temperature.
- Mix in granulated and dark brown sugar. The batter will being to look grainy and lumpy, and that’s okay.
- Add whole eggs + egg yolk and vanilla extract, mix until well incorporated.
- Fold in dry ingredients until fully incorporated. Batter will be very thick.
- Pour into the prepared 8x8 and bake for 25-30 minutes or until a cake tester or toothpick comes out with slight crumbs. (it’s okay to have some batter come out, as long as it’s not goopy).
- Let cool in the pan for 30 minutes.
German Chocolate Frosting
- As the brownies are cooling, prepare the german chocolate frosting by placing a saucepan over medium low heat and whisking in the sugar, egg yolks, butter, and evaporated milk until fully combined.
- Allow the mixture to come to a slight boil. Stir until thickened.
- Remove from heat and fold in vanilla extract, shredded coconut, and pecans.
- Let frosting cool before spreading an even layer on top of the brownies.
- You can refrigerate brownies to better set the german chocolate frosting, or serve immediately.
- Cut brownies into desired pieces.
Brownies can be kept at room temperature for one day, or refrigerated up to a week.
