Ever dreamt of wandering through a bustling market in Germany, where the air is sweet with the scent of baked chocolate delights? Well, strap on your apron and prepare for a whirlwind adventure, because with these German Chocolate Brownies, we’re about to take your taste buds on an unforgettable journey!
Why make this recipe?
Ah, dear foodie adventurer, German Chocolate Brownies are not just a dessert; they are a celebration, a sweet tapestry woven with the rich threads of chocolate, butter, and nutty goodness. Each indulgent bite is like a passport stamp in the world of desserts—a treasure waiting to be discovered. So, unleash your inner chocolatier and let’s transform your kitchen into a vibrant European café!
How to make German Chocolate Brownies
Ready to embark on this baking escapade? Let’s gather our ingredients and roll up those sleeves!
Ingredients:
- 1 cup salted butter (cut into tablespoons)
- 4 ounce German chocolate baking bar
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup all-purpose flour (sifted)
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1/2 cup salted butter (cut into tablespoons)
- 3 large egg yolks
- 1 & 1/2 cups toasted coconut
- 1 cup toasted chopped pecans
- 2 teaspoons vanilla extract
- Melted chocolate melting wafers for garnish (optional)
Directions:
- Preheat your oven to the warm embrace of 350°F. Line a 9×13 baking dish with parchment paper, ensuring it feels like a cozy blanket to your brownies, and give it a friendly spritz with cooking spray. No sticking allowed!
- Channel your inner wizard and place the cut butter into a large pot or Dutch oven. Crank up the heat to medium-low, and watch as the butter begins to melt like a dreamy summer spree.
- Time for some serious chocolate magic: break that German chocolate baking bar into squares and toss them into the pot. Stir occasionally, letting the two ingredients meld together until they form a luscious, smooth concoction.
- Off the heat, whisk in the sugar like you’re stirring a pot of liquid gold, ensuring it’s velvety-smooth. Next, crack those eggs in one at a time, whisking each one into the mix like a true maestro until your symphony is complete.
- Add the vanilla and salt, stirring once more to create this decadent harmony. Gently fold in the flour until the batter starts resembling a chocolate dream with no dry patches in sight.
- Pour this chocolate ambrosia into your prepared baking dish, smoothing the tops with the finesse of a sculptor. Bake for 35-38 minutes, until a toothpick inserted into the center emerges mostly clean—this is the moment of truth!
- Place your masterpiece on a wire rack to cool completely, the anticipation mingling with the delicious aroma that fills the air.
- While the brownies cool their heels, it’s time to craft the heavenly topping. In a medium-sized saucepot, combine the sugar, evaporated milk, butter, and egg yolks like a melting pot of flavors—a mix destined for greatness!
- Set the pot over medium-low heat, stirring together as you chant sweet nothings to ensure nothing sticks to the bottom. Let it simmer and thicken slightly over around 12 minutes, stirring like you’re conducting a sweet orchestra.
- Once it thickens, add the coconut, pecans, and extra vanilla—stirring until this topping transforms into a thick, spreadable opulence that will crown your brownies.
- Pour this luscious mixture over the brownies and smooth it out with a spatula, letting it cascade like a waterfall of pure bliss. Allow it to cool completely, a beautiful harmony of patience and anticipation.
- Once cool, cut into bars and—if you’re feeling extra decadent—drizzle with melted chocolate! It’s an elegant finale that’s too tempting to resist.
How to serve German Chocolate Brownies
Present these delights on a vibrant platter, maybe dusted with a sprinkle of toasted coconut or a fancy chocolate drizzle. Pair them with a hot cup of coffee or a delightful scoop of vanilla ice cream for that adventurous twist!
How to store German Chocolate Brownies
Keep your brownies in an airtight container at room temperature for up to 5 days—if they last that long! You could also refrigerate them for up to a week for an even fudgier experience.
Tips to make German Chocolate Brownies
- Ensure your butter is at room temperature for easy blending.
- Don’t skimp on toasting the coconut and pecans; this step boosts their flavor exponentially!
- For an added twist, incorporate a swirl of caramel into the brownie batter before baking! Adventure awaits in every bite.
Variations
Want to mix it up? Substitute the toasted pecans with walnuts or hazelnuts for a different nutty flair. Or, try a splash of espresso in the chocolate for a rich coffee buzz.
FAQs
1. Can I use dark chocolate instead of German chocolate?
Go for it! While it’ll change the flavor profile a bit, it’ll still be deliciously chocolatey. Just tweak the sugar down a notch if you’re using a sweeter baking chocolate.
2. Can I freeze these brownies?
Absolutely! Wrap them securely in plastic wrap and then foil. They’ll be your chocolate treasure trove for up to 3 months!
3. How do I know when the brownies are done?
Insert a toothpick into the center; it should come out with a few moist crumbs attached, but not raw batter. Trust your gut!
Now, let’s whisk ourselves away and become the chocolate connoisseurs we were always meant to be! Adventure is calling, and these German Chocolate Brownies are the passport you need. Enjoy!
German Chocolate Brownies
Ingredients
Method
- Preheat your oven to 350°F. Line a 9x13 baking dish with parchment paper and spray with cooking spray.
- In a large pot or Dutch oven, melt the butter over medium-low heat.
- Break the German chocolate baking bar into squares and add to the pot. Stir until melted.
- Off the heat, whisk in the two cups of granulated sugar until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla and salt, then gently fold in the flour until fully combined.
- Pour the brownie batter into the prepared dish and smooth the top.
- Bake for 35-38 minutes until a toothpick inserted comes out mostly clean.
- Allow the brownies to cool completely on a wire rack.
- In a medium-sized saucepan, combine the sugar, evaporated milk, butter, and egg yolks.
- Set over medium-low heat, stirring until the mixture thickens, about 12 minutes.
- Once thickened, add the toasted coconut, pecans, and vanilla, stirring until combined.
- Pour the topping over the cooled brownies and smooth it out.
- Allow the topped brownies to cool completely before cutting into bars.
- Optional: Drizzle melted chocolate on top before serving.