German Chocolate Brownies
Indulge in the ultimate dessert fusion with these decadent German Chocolate Brownies, a luscious combination of rich, fudgy brownie layers and a classic coconut-pecan frosting. Perfectly blending the deep flavors of semi-sweet chocolate and unsweetened cocoa, these brownies boast a tender, moist crumb that pairs beautifully with the buttery caramel notes of the frosting. Sweetened condensed milk, shredded coconut, and toasted pecans create a topping that's delightfully chewy and nutty, elevating every bite to pure bliss. Quick and easy to prepare, with just 20 minutes of prep time, this recipe yields 16 irresistible squares that are perfect for entertaining or satisfying a chocolate craving. Whether for a potluck, holiday table, or cozy night in, these German Chocolate Brownies are a show-stopping crowd-pleaser that chocolate lovers will adore!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 4 large eggs
- 1.5 tsp vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 tsp salt
- 0.75 cup chopped pecans (for frosting)
- 1 cup shredded sweetened coconut
- 0.75 cup sweetened condensed milk
- 0.25 cup unsalted butter (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, combine 1 cup unsalted butter and 8 oz semi-sweet chocolate chips. Microwave in 20-second intervals, stirring after each, until smooth and fully melted. Let cool slightly.
Whisk in 1 1/4 cups granulated sugar and 1/2 cup light brown sugar to the melted chocolate mixture.
Add the 4 eggs, one at a time, whisking well after each addition. Stir in 1 1/2 tsp vanilla extract.
Sift together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt. Gradually fold this dry mixture into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan.
While the brownies are cooling, prepare the frosting. In a medium saucepan over medium heat, combine 3/4 cup chopped pecans, 1 cup shredded sweetened coconut, 3/4 cup sweetened condensed milk, and 1/4 cup unsalted butter. Cook, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan (about 5-7 minutes).
Remove the frosting from heat and stir in 1 tsp vanilla extract. Let the frosting cool until it reaches a spreadable consistency.
Once the brownies are cooled, spread the frosting evenly over the top. Use a spatula to create swirls if desired.
Cut the brownies into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 38.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
