German Chocolate Brownies: A Sweet Symphony of Chocolate and Coconut
German Chocolate Brownies are a delectable twist on the classic brownie, offering a delightful combination of rich, gooey chocolate and sweet, coconut-pecan frosting. These brownies are a true celebration of flavors and textures, delivering a symphony of sweetness and nuttiness that’s impossible to resist. Whether you’re treating yourself to a sweet indulgence or sharing them with loved ones, German Chocolate Brownies are a mouthwatering treat that’s sure to satisfy your dessert cravings. Let’s dive into the recipe and discover how to create these irresistible brownies.
For the Brownies:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Make the Brownies: 2. In a saucepan over low heat, melt the unsalted butter.
- Remove the melted butter from the heat and stir in the granulated sugar until well combined.
- Beat in the eggs, one at a time, followed by the pure vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want the brownies to be fudgy.
Make the Coconut-Pecan Frosting: 9. In a saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, and unsalted butter.
- Cook and stir constantly until the mixture thickens and reaches a custard-like consistency, which should take about 10-12 minutes.
- Remove the saucepan from the heat and stir in the pure vanilla extract, shredded sweetened coconut, and chopped pecans.
Frost and Serve: 12. Immediately spread the warm coconut-pecan frosting evenly over the baked brownies.
- Let the brownies cool completely in the pan before cutting them into squares.
- Once cooled, remove the brownies from the pan using the parchment paper overhang.
- Serve and enjoy these decadent German Chocolate Brownies.
- To achieve the best texture, ensure you don’t overbake the brownies. A slightly underbaked center is what gives them their fudgy quality.
- You can toast the chopped pecans for added flavor and crunch. Simply place them in a dry skillet over medium heat, stirring frequently until they turn slightly golden and fragrant.
- Store any leftover brownies in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
German Chocolate Brownies are a sweet revelation that marries the best of both worlds: rich, chocolatey brownies and luscious, coconut-pecan frosting. With their gooey center and nutty sweetness, these brownies are a dessert dream come true. Whether you’re savoring them on a special occasion or as a delightful everyday treat, German Chocolate Brownies are a celebration of flavors and textures that will have you reaching for seconds. So, embrace the sweet symphony of chocolate and coconut, and let these brownies become a cherished part of your dessert repertoire.