Description
Indulge in the rich and decadent fusion of a classic German chocolate cake and moist brownies with this delightful recipe. These German Chocolate Cake Brownies are a perfect combination of fudgy brownie base topped with a luscious coconut-pecan topping.
Ingredients
For the Brownies:
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Coconut-Pecan Topping:
- ¾ cup evaporated milk
- ¾ cup brown sugar (packed)
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- To make the Brownies: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper. In a large bowl, whisk together melted butter and sugar until combined. Add eggs and vanilla, mixing until smooth. Stir in cocoa powder, then fold in flour, salt, and baking powder just until no streaks remain. Spread brownie batter evenly in the pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.
- To make the Topping: In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and bubbles—about 10–12 minutes. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Spread the warm topping over the cooled brownies. Allow to set for at least 30 minutes before slicing.
Notes
- For even richer flavor, add ½ cup semisweet chocolate chips to the brownie batter.
- You can make the topping ahead and refrigerate—bring to room temperature before spreading.
