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If you crave the rich flavor of German chocolate cake but want the ease of brownies, this recipe delivers both decadence and simplicity. Fudgy brownies act as the base for a gooey topping loaded with coconut and pecans, turning an everyday treat into something truly indulgent. It is the best of both worlds for chocolate and coconut lovers.
The first time I made these was for a family birthday and they disappeared before dinner was served. Now they are firmly in my dessert rotation for every occasion small or large.
Ingredients
- Unsalted butter: gives the brownies their rich base and keeps the crumb tender
- Granulated sugar: sweetens the brownies without making them gritty so choose fine white sugar
- Eggs: add structure and fudginess look for large and fresh eggs
- Water: helps loosen the batter and create the ideal brownie chew
- Pure vanilla extract: brings out both chocolate and coconut flavor use genuine extract for the best result
- Unsweetened cocoa powder: is essential for the deep chocolate flavor opt for a high quality Dutch process if available
- Powdered sugar: smooths the batter without grittiness sift if clumpy
- All purpose flour: keeps the brownies dense yet soft measure accurately for best texture
- Salt: enhances all the flavors and balances the sweetness fine sea salt works well
- Chocolate chips: add molten pockets of chocolate semisweet or dark chips work best
- Evaporated milk: forms the creamy foundation for the frosting choose full fat for richness
- Brown sugar: brings caramel notes to the coconut pecan layer tightly pack when measuring
- Egg yolks: thicken the frosting and deepen color use fresh for smoothest results
- Butter: enriches and smooths the frosting unsalted is best for control
- A couple pinches of salt: keeps the topping from becoming overly sweet
- Chopped pecans: are classic for German chocolate desserts toast lightly for superior flavor
- Sweetened shredded coconut: forms the signature layer aim for a brand that is moist but not soggy roughly chop to help it spread
- Flaky sea salt for finishing: brings contrast and elevates the chocolate and coconut opt for good quality like Maldon if you prefer
Step-by-Step Instructions
- Prepare the Pan
- Line a nine inch square baking pan with parchment paper leaving extra hanging over the sides. Lightly grease to ensure nothing sticks and easy lifting later.
- Make the Brownie Batter
- Whisk melted butter and granulated sugar together vigorously for a full minute until light and glossy. Add eggs, water, and vanilla extract and whisk deeply another thirty seconds.
- Combine Dry Ingredients
- Sprinkle cocoa powder, powdered sugar, flour, and salt evenly over the wet mix. Fold gently using a spatula until everything looks glossy and just comes together without overmixing. Stir in chocolate chips.
- Bake the Brownies
- Spread batter smoothly in your prepared pan. Bake in a preheated oven at 350 degrees for about eighteen to twenty minutes. The surface should look set with a toothpick showing moist crumbs but not liquid. Do not over bake or you will lose that moist fudge texture. Cool completely before topping.
- Make the Coconut Pecan Topping
- Combine evaporated milk, brown sugar, egg yolks, butter, and salt in a saucepan. Gently simmer and whisk constantly for three to four minutes until thickened and the sugar dissolves. Take off the heat and stir in vanilla, pecans, and coconut until well blended.
- Frost the Brownies
- Spoon the warm topping onto cooled brownies. Spread gently into an even layer then sprinkle flaky sea salt if using. Allow topping to set before slicing for clean pieces. Chill in the fridge temporarily to speed this up but serve at room temperature for the best flavor.
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One of my favorite elements here is the coconut. The rough chop means you get bits of coconut in every bite without any stringiness and the sweet chewiness takes me right back to baking this with my grandmother every Sunday afternoon.
Storage Tips
Keep your brownies stored in an airtight container in the refrigerator to stay fresh for up to three days. If you need to keep them longer, cut and wrap individual brownies before freezing. Thaw at room temperature and taste just as good as fresh.
Ingredient Substitutions
For a quicker version use your favorite boxed brownie mix and just make the frosting from scratch. You can swap walnuts for pecans or use unsweetened coconut with an extra tablespoon of sugar added. If you only have sweetened condensed milk on hand use half the amount and watch for a thicker consistency.
Serving Suggestions
These brownies shine cut into small squares and served as part of a dessert platter or paired with a scoop of vanilla ice cream. For parties I like to sprinkle a bit of extra chopped pecan or coconut on top for a decorative finish. They are also a hit at potlucks and picnics since they hold up well to traveling.
Cultural and Historical Notes
German chocolate cake actually originates in America and is named after Samuel German who developed the sweet baking chocolate. The famous topping takes the chocolate cake to another level and here that same tradition is layered onto brownies for a fun twist that honors the classic flavor combination.
Recipe Questions & Answers
- → What makes these brownies similar to German chocolate cake?
The classic coconut pecan topping, combined with a moist chocolate base, mirrors the flavors of German chocolate cake.
- → Can I use boxed brownie mix for this dessert?
Yes, you can prepare your favorite boxed brownie mix and add the homemade coconut pecan topping for a shortcut.
- → How should I store the brownies?
Store them in the refrigerator for up to three days to keep the topping fresh and the brownies moist.
- → Why chop the pecans and coconut?
Finely chopping helps evenly distribute the texture and flavor throughout the topping for each bite.
- → How do I know when the brownies are done baking?
Insert a toothpick—moist, fudgy crumbs are fine, but there should be no raw batter on it for best results.
- → Can I add flaky sea salt to the topping?
Absolutely, a sprinkle of flaky sea salt enhances the sweet and nutty flavors of the dessert.