Description
Indulge in these rich and decadent German Chocolate Brownies, featuring a fudgy chocolate base topped with a luscious coconut-pecan caramel topping. Perfectly balanced with a moist, chewy texture and a delightful crunch from toasted pecans and coconut, these brownies make a delicious treat for any occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Topping
- 1/2 cup (120 ml) sweetened condensed milk
- 1 large egg yolk
- 1/4 cup (55 g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup (50 g) chopped pecans
- 1/2 cup (45 g) unsweetened shredded coconut
Instructions
- Make the Brownie Batter: In a mixing bowl, combine the melted butter and granulated sugar. Add the eggs and 1 teaspoon vanilla extract, mixing until the mixture is creamy and smooth.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Stir gently until just combined to avoid overmixing.
- Prepare Baking Dish and Bake: Spread the brownie batter evenly in a prepared baking dish. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow the brownies to cool completely.
- Prepare the Topping: In a saucepan over medium heat, combine sweetened condensed milk, the large egg yolk, and melted butter. Stir continuously until the mixture thickens slightly. Remove from heat and stir in 1/2 teaspoon vanilla extract, chopped pecans, and shredded coconut.
- Assemble and Optional Broil: Spread the prepared topping evenly over the cooled brownies. For an optional finishing touch, place the brownies under a broiler for 1-2 minutes to lightly toast the coconut and nuts. Watch closely to avoid burning. Allow to set before slicing and serving.
Notes
- Use unsalted butter to control the salt content in the recipe.
- Ensure the brownies are completely cool before spreading the topping to prevent it from melting.
- Broiling is optional but adds a lovely toasted flavor and texture to the topping.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a nut-free version, omit the pecans and substitute with extra coconut or seeds.
