The Best German Chocolate Brownies
Dense, rich, extremely fudgy tarts topped with a coconut and pecan frosting that’s candy and full of texture from shredded coconut and pecans.
I’m not positive why the ‘frosting’ on German chocolate cakes or muffins is referred to as frosting while it’s more like a topping, but I’m no longer about to impeach the name of something that tastes so proper.
- 1/2 cup unsalted butter (1 stick)
- 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
- 1 teaspoon instant espresso granules, optional but recommended
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 cup (4 ounces) full-fat evaporated milk
- 1/4 cup unsalted butter, softened and quartered
- 2 large egg yolks (discard whites or save for another use)
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt, or to taste
- 2 teaspoons vanilla extract
- 3/4 cup sweetened shredded coconut flakes
- heaping 1/2 cup chopped Fisher Pecans, lightly toasted if desired
- Brownies – Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
- Bake for about 20 to 22 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
- Topping/Frosting – To a medium saucepan, add the evaporated milk, butter, egg yolks, brown sugar, salt, and heat over medium-low to low heat for about 7 to 10 minutes, or until mixture has thickened. Whisk constantly or there’s a high likelihood you’ll end up with scrambled eggs in the bottom of your saucepan. The mixture should be boiling gently while whisking.
- Remove pan from the heat, add the vanilla, and whisk to combine using caution because the mixture could bubble up.
- Add the coconut, pecans, and stir to combine. Allow topping to cool in pan for about 5 minutes.
- Turn topping out over brownies, using a spatula to spread it as necessary.
- Allow brownies to cool uncovered for at least 1 hour before slicing and serving. I prefer to cover the brownies with foil and refrigerate for a few hours or overnight because they’re much easier to slice when chilled and I prefer the taste when chilled. Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. I store them in the fridge.
Adapted from averiecooks
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