German Chocolate Brownies

Name: German Chocolate Brownies
Total time: 85 min
Yield: 16 servings
Ingredients: 0.75 cup unsalted butter; 1 cup semi-sweet chocolate; 1.5 cup granulated sugar; 3 unit large eggs, room temperature; 1 tsp vanilla extract; 0.75 cup all-purpose flour; 0.5 cup unsweetened cocoa powder; 0.5 tsp salt; 0.5 cup chocolate chips or chopped chocolate; 0.5 cup unsalted butter, room temperature; 1 cup brown sugar; 2 unit large eggs, room temperature; 0.25 cup all-purpose flour; 0.5 cup evaporated milk; 1 tsp vanilla extract; 1 cup chopped pecans; 2 cups coconut flakes, sweet or unsweetened

1h 25m

Serves 16

piesandtacos.com

German Chocolate Brownies

piesandtacos.com

1h 25m

Serves 16

Directions

1Pre-heat the oven to 350ºF.
2Grease a 9”x9” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.
3Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. Alternatively, you can use a double boiler to melt the chocolate and butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
4Add the granulated sugar to the bowl and whisk until combined
5Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.
6Along with the final egg, add the vanilla and whisk to combine.
7Sift the flour, cocoa powder, and salt together and add it to the bowl.
8Add the chopped chocolate, or chocolate chips. Stir to combine.
9Pour the brownie batter on the bottom of the prepared pan.
10You will bake the brownies in two rounds. First for about 25-35 minutes, until the brownies look set around the edges and on top, but not fully baked through. Check your brownies at the 25 minute mark. They are ready to be topped with coconut filling when the edges are set, but the middle is still loose. This can take anywhere from 25-35 minutes depending on your oven. If unsure, it's better to slightly underbake the brownies.
11While the brownies bake, make the coconut topping.
12In a bowl, beat the butter with an electric mixer for about 1 minute.
13Add the brown sugar and beat for another 30 to 60 seconds, until incorporated.
14Add the eggs, one at a time, mixing until incorporated before adding the next one.
15Add the flour and mix to combine.
16Slowly add the evaporated milk, whisking vigorously until combined. The mixture can look a bit separated, it's okay. If you add the evaporated milk very slowly, while whisking non-stop, you will create emulsion, which will help prevent separation. But even if it does separate a bit, it's still fine. It will bake just fine.
17Add the vanilla and mix.
18Add the pecans and the coconut, and mix until combined.
19Remove the brownies from the oven after about 30-35 minutes, once they look set around the edges, but still loose in the middle. (See step above about baking time, which can vary)
20Pour the coconut topping over the hot pre-baked brownies and spread with a spatula evenly over the top.
21Place the brownies back in the oven and bake for another 25 to 35 minutes, until set on top and around the edges.
22Remove the brownies from the oven. Let them cool down before slicing and serving.

Ingredients

0.75 cup unsalted butter
1 cup semi-sweet chocolate
1.5 cup granulated sugar
3 unit large eggs, room temperature
1 tsp vanilla extract
0.75 cup all-purpose flour
0.5 cup unsweetened cocoa powder
0.5 tsp salt
0.5 cup chocolate chips or chopped chocolate
0.5 cup unsalted butter, room temperature
1 cup brown sugar
2 unit large eggs, room temperature
0.25 cup all-purpose flour
0.5 cup evaporated milk
1 tsp vanilla extract
1 cup chopped pecans
2 cups coconut flakes, sweet or unsweetened

Equipment

9”x9” square panparchment paperlarge bowlmicrowave-safe bowldouble boilerheat-proof bowlpan with simmering waterwhiskrubber spatulaelectric mixerspatula

Tips

Don’t overbake the brownie base. Pull it out when the edges are set but the center is still soft—it will continue baking with the topping.
Use parchment handles to lift the brownies out easily for clean slicing.
For extra toasty topping, place the brownies under the broiler for 1–2 minutes at the end—just watch carefully!
Use chopped chocolate instead of chips for the best melt and chocolate flavor in the brownie base.
Let cool fully before slicing. The topping needs time to set for clean, layered bars.

German Chocolate Brownies

1h 25m

Serves 16

piesandtacos.com

German Chocolate Brownies

piesandtacos.com

1h 25m

Serves 16

Directions

1Pre-heat the oven to 350ºF.
2Grease a 9”x9” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.
3Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. Alternatively, you can use a double boiler to melt the chocolate and butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
4Add the granulated sugar to the bowl and whisk until combined
5Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.
6Along with the final egg, add the vanilla and whisk to combine.
7Sift the flour, cocoa powder, and salt together and add it to the bowl.
8Add the chopped chocolate, or chocolate chips. Stir to combine.
9Pour the brownie batter on the bottom of the prepared pan.
10You will bake the brownies in two rounds. First for about 25-35 minutes, until the brownies look set around the edges and on top, but not fully baked through. Check your brownies at the 25 minute mark. They are ready to be topped with coconut filling when the edges are set, but the middle is still loose. This can take anywhere from 25-35 minutes depending on your oven. If unsure, it's better to slightly underbake the brownies.
11While the brownies bake, make the coconut topping.
12In a bowl, beat the butter with an electric mixer for about 1 minute.
13Add the brown sugar and beat for another 30 to 60 seconds, until incorporated.
14Add the eggs, one at a time, mixing until incorporated before adding the next one.
15Add the flour and mix to combine.
16Slowly add the evaporated milk, whisking vigorously until combined. The mixture can look a bit separated, it's okay. If you add the evaporated milk very slowly, while whisking non-stop, you will create emulsion, which will help prevent separation. But even if it does separate a bit, it's still fine. It will bake just fine.
17Add the vanilla and mix.
18Add the pecans and the coconut, and mix until combined.
19Remove the brownies from the oven after about 30-35 minutes, once they look set around the edges, but still loose in the middle. (See step above about baking time, which can vary)
20Pour the coconut topping over the hot pre-baked brownies and spread with a spatula evenly over the top.
21Place the brownies back in the oven and bake for another 25 to 35 minutes, until set on top and around the edges.
22Remove the brownies from the oven. Let them cool down before slicing and serving.

Ingredients

0.75 cup unsalted butter
1 cup semi-sweet chocolate
1.5 cup granulated sugar
3 unit large eggs, room temperature
1 tsp vanilla extract
0.75 cup all-purpose flour
0.5 cup unsweetened cocoa powder
0.5 tsp salt
0.5 cup chocolate chips or chopped chocolate
0.5 cup unsalted butter, room temperature
1 cup brown sugar
2 unit large eggs, room temperature
0.25 cup all-purpose flour
0.5 cup evaporated milk
1 tsp vanilla extract
1 cup chopped pecans
2 cups coconut flakes, sweet or unsweetened

Equipment

9”x9” square panparchment paperlarge bowlmicrowave-safe bowldouble boilerheat-proof bowlpan with simmering waterwhiskrubber spatulaelectric mixerspatula

Tips

Don’t overbake the brownie base. Pull it out when the edges are set but the center is still soft—it will continue baking with the topping.
Use parchment handles to lift the brownies out easily for clean slicing.
For extra toasty topping, place the brownies under the broiler for 1–2 minutes at the end—just watch carefully!
Use chopped chocolate instead of chips for the best melt and chocolate flavor in the brownie base.
Let cool fully before slicing. The topping needs time to set for clean, layered bars.