Description

Indulge in the rich and decadent flavors of these German Chocolate Brownies. A delightful twist on a classic dessert, these brownies are loaded with a coconut-pecan topping that adds a delightful crunch to every bite.

Ingredients

Units Scale

Brownie:

1 cup (225g) unsalted butter
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1/2 cup (60g) cocoa powder
1/2 teaspoon salt

Coconut-Pecan Topping:

1 cup (240ml) evaporated milk
1 cup (200g) granulated sugar
3 large egg yolks
1/2 cup (115g) unsalted butter
1 teaspoon vanilla extract
1 1/3 cups (100g) shredded coconut
1 cup (120g) chopped pecans

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Instructions

Prepare the Brownie: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Melt the butter: In a microwave-safe bowl, melt the butter in the microwave.
Mix ingredients: In a separate bowl, mix the sugars, eggs, and vanilla. Add the melted butter, flour, cocoa powder, and salt. Mix until well combined.
Bake: Pour the batter into the prepared pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Prepare the Topping: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened.
Add coconut and pecans: Remove from heat and stir in vanilla, coconut, and pecans. Let the mixture cool slightly.
Assembly: Spread the topping over the baked brownies. Let cool before cutting into squares.

Notes

You can sprinkle extra chopped pecans on top for added crunch.
Store brownies in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 brownie
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 95mg