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German Chocolate Brownies

Fudgy German Chocolate Brownies with Irresistible Frosting

These German Chocolate Brownies feature a fudgy texture topped with creamy coconut-pecan frosting, a delightful twist on a classic dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 brownies
Course: Desserts
Cuisine: German
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Unsalted Butter Can substitute with coconut oil for dairy-free option.
  • 2 cups Granulated Sugar Can be replaced with coconut sugar for lower glycemic index.
  • 4 large Eggs Substitute with flax eggs for vegan option.
  • 1 teaspoon Vanilla Extract Optional for baking.
  • 1 cup All-Purpose Flour Can be substituted with 1:1 gluten-free flour blend.
  • 0.5 cup Unsweetened Cocoa Powder Ensure it is unsweetened for best results.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 cup Semi-Sweet Chocolate Chips Can swap for dark chocolate.
For the Frosting
  • 1 can Evaporated Milk Use full-fat coconut milk for dairy-free.
  • 3 large Egg Yolks Substitute with cornstarch slurry for vegan option.
  • 1 cup Granulated Sugar
  • 0.5 cup Unsalted Butter Replace with coconut cream for dairy-free.
  • 1 cup Sweetened Coconut Flakes Unsweetened can be used for less sweetness.
  • 1 cup Chopped Pecans Toast for enhanced flavor.

Equipment

  • oven
  • Baking Pan
  • microwave-safe bowl
  • Saucepan
  • Whisk
  • Spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
  2. In a microwave-safe bowl, melt 1 cup of unsalted butter. Whisk in 2 cups of granulated sugar until smooth.
  3. Add 4 large eggs, one at a time, and 1 teaspoon of vanilla extract, stirring until velvety.
  4. In a separate bowl, whisk together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, and ½ teaspoon of salt. Fold into the wet ingredients carefully.
  5. Stir in 1 cup of semi-sweet chocolate chips and spread the batter in the prepared baking pan.
  6. Bake for 25-30 minutes, checking for doneness with a toothpick.
  7. Prepare the frosting by combining 1 can of evaporated milk, 1 cup of sugar, 3 egg yolks, and ½ cup of unsalted butter in a saucepan. Stir until thickened.
  8. Remove from heat and stir in 1 teaspoon of vanilla extract, 1 cup of sweetened coconut flakes, and 1 cup of chopped pecans.
  9. Spread the warm frosting over the cooled brownies and let them set for 1 hour.
  10. Lift the brownies from the pan using the parchment paper and slice into squares.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 400IUCalcium: 20mgIron: 2mg

Notes

Store brownies in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Can freeze for up to 3 months.

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