Description
Indulge in the perfect fusion of fudgy brownies and the classic coconut-pecan topping with these irresistible German Chocolate Cake Brownies. A simple yet decadent dessert that’s perfect for gatherings, holidays, or any occasion.
Ingredients
For the Brownies:
1 cup (225 g) unsalted butter, melted
1 cup (200 g) granulated sugar
1 cup (200 g) brown sugar (or replace with granulated sugar if you prefer)
4 large eggs
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder
1/2 tsp baking powder
For the Coconut-Pecan Topping:
3/4 cup (180 ml) evaporated milk
3 large egg yolks
1/2 cup (100 g) granulated sugar
1/2 cup (115 g) unsalted butter
1 tsp vanilla extract
1 cup (75 g) sweetened shredded coconut
1 cup (100 g) chopped pecans
Instructions
- Make the Brownies:
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan with grease or parchment paper.
- In a bowl, whisk melted butter, sugars, eggs, and vanilla until smooth.
- Sift in flour, cocoa powder, and baking powder; mix until just combined.
- Pour batter into the pan and bake for 25–30 minutes. Let cool completely.
- Prepare the Coconut-Pecan Topping:
- In a saucepan, combine evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, whisking constantly, until thickened (7–10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
- Assemble the Brownies:
- Spread the topping evenly over the cooled brownies. Chill for 20–30 minutes for a firmer topping.
- Serve:
- Cut into squares and enjoy!
Notes
Use dairy-free butter and coconut milk for a dairy-free version.
Substitute pecans with walnuts or extra shredded coconut for variations.
Store brownies in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 16 brownies
