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German Chocolate Brownies

Indulge in the rich and nutty flavors of German Chocolate Brownies, a delightful treat that combines chocolate, coconut, and pecans for a truly decadent experience.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup salted butter (cut into tablespoons) Room temperature for easy blending.
  • 4 ounce German chocolate baking bar Chopped for easy melting.
  • 2 cups granulated sugar Divided for brownie and topping.
  • 4 large eggs Added one at a time in the mixture.
  • 2 teaspoons vanilla extract Adds flavor to the brownies.
  • 1/2 teaspoon fine sea salt
  • 1 cup all-purpose flour (sifted) Ensure no dry patches in batter.
Topping
  • 1 cup evaporated milk
  • 1/2 cup salted butter (cut into tablespoons) Used for the topping.
  • 3 large egg yolks Adds richness to the topping.
  • 1.5 cups toasted coconut Enhances flavor when toasted.
  • 1 cup toasted chopped pecans Toast before adding for flavor.
  • 2 teaspoons vanilla extract Additional flavor.
  • melted chocolate melting wafers for garnish (optional) For an elegant chocolate drizzle on top.

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a 9x13 baking dish with parchment paper and spray with cooking spray.
  2. In a large pot or Dutch oven, melt the butter over medium-low heat.
  3. Break the German chocolate baking bar into squares and add to the pot. Stir until melted.
  4. Off the heat, whisk in the two cups of granulated sugar until smooth.
  5. Add the eggs one at a time, whisking well after each addition.
  6. Stir in the vanilla and salt, then gently fold in the flour until fully combined.
  7. Pour the brownie batter into the prepared dish and smooth the top.
  8. Bake for 35-38 minutes until a toothpick inserted comes out mostly clean.
  9. Allow the brownies to cool completely on a wire rack.
Topping Preparation
  1. In a medium-sized saucepan, combine the sugar, evaporated milk, butter, and egg yolks.
  2. Set over medium-low heat, stirring until the mixture thickens, about 12 minutes.
  3. Once thickened, add the toasted coconut, pecans, and vanilla, stirring until combined.
  4. Pour the topping over the cooled brownies and smooth it out.
  5. Allow the topped brownies to cool completely before cutting into bars.
  6. Optional: Drizzle melted chocolate on top before serving.

Notes

Store brownies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. For added richness, use dark chocolate instead of German chocolate.