German Chocolate Fudgy Brownies (Printable Version)

Fudgy chocolate brownies topped with a luscious coconut pecan layer, inspired by German chocolate cake.

# What You'll Need:

→ Brownies

01 - 115 grams unsalted butter, melted and still warm
02 - 150 grams granulated sugar
03 - 2 large eggs
04 - 30 millilitres water
05 - 10 millilitres pure vanilla extract
06 - 53 grams unsweetened cocoa powder
07 - 60 grams powdered sugar
08 - 90 grams all-purpose flour
09 - 1.5 grams salt
10 - 85 grams chocolate chips

→ Topping

11 - 160 millilitres full-fat evaporated milk
12 - 140 grams packed brown sugar
13 - 2 large egg yolks
14 - 70 grams unsalted butter, cut into pieces
15 - a couple pinches of salt
16 - 5 millilitres pure vanilla extract
17 - 65 grams finely chopped pecans
18 - 125 grams sweetened shredded coconut, roughly chopped
19 - flaky sea salt, optional, for topping

# Steps to Follow:

01 - Preheat oven to 175°C. Line a 23×23 centimetre square pan with foil or parchment paper, leaving an overhang for easy removal, and lightly grease the lining.
02 - In a mixing bowl, vigorously whisk melted butter and granulated sugar for one minute. Add eggs, water, and vanilla extract and whisk for 30 seconds until combined.
03 - Sprinkle cocoa powder, powdered sugar, all-purpose flour, and salt over the wet mixture. Use a silicone spatula or wooden spoon to stir until the mixture is glossy and well combined. Fold in chocolate chips.
04 - Transfer the batter to the prepared pan and smooth the top. Bake for 18–20 minutes, or until a toothpick inserted into the centre emerges without raw batter (moist fudgy crumbs are acceptable). Remove and let cool on a rack.
05 - In a medium saucepan over medium-low heat, combine evaporated milk, brown sugar, egg yolks, unsalted butter, and salt. Whisk constantly and heat gently to a low simmer. Continue to cook, whisking frequently, for 3–4 minutes until sugar is dissolved and the mixture thickens. Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
06 - Spoon the coconut pecan topping over cooled brownies, spreading into an even layer. Sprinkle with flaky sea salt if desired. Allow the topping to firm before slicing. Refrigeration can expedite setting; serve at room temperature.

# Additional Notes:

01 - Use sweetened coconut for optimal flavour and texture, and roughly chop to avoid long strands.
02 - Finely chop pecans for even distribution in the topping.
03 - Allow both brownies and topping to cool and set completely before cutting to ensure clean slices and optimal texture.
04 - Add a pinch of flaky sea salt on top for a balance of sweet and salty elements.
05 - For convenience, a packaged brownie mix may be substituted for the base.
06 - Store brownies refrigerated for up to 3 days; bring to room temperature before serving for best flavour.

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