German Chocolate Brownies
Servings 24 servings (may vary)
Calories 313kcal
Ingredients
- 2 cups semi-sweet chocolate chips (Or chopped German chocolate baking bar)
- 1/2 cup butter
- 1 1/3 cup all purpose flour
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs beaten
- Coconut Pecan Frosting:
- 1/2 cup butter
- 1 8 oz can evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 Tbsp light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large egg yolks beaten
- 1 cup toasted pecan pieces
- 1 cup sweetened flaked coconut
Instructions
- Brownies: Preheat oven to 350°F. Spray a 13x9-inch baking pan or baking dish with cooking spray. Set aside.
- In medium saucepan, melt chocolate and butter over medium-low heat, stirring constantly until completely smooth.
- Remove saucepan from heat. Add flour, sugar, vanilla, baking powder, salt and eggs mixing until fully combined. Spread brownie batter evenly into prepared pan.
- Bake 30 minutes or just until center is set and a toothpick inserted into the center shows moist crumbs. Cool completely, on a cooling rack about 1-2 hours.
- Coconut Pecan Frosting: Spread pecans in a single layer on a baking sheet. Toast in a 350°F oven for 6-8 minutes until lightly golden. Set aside to cool.
- In a heavy bottomed saucepan over medium-high heat, melt butter with milk, granulated and brown sugar, corn syrup and salt.
- Cook while stirring until the sugar has dissolved, then lower the heat to medium. Whisk 1/4 cup of the warm liquid into egg yolks to temper, then whisk the egg yolks into the saucepan.
- Cook over medium stirring until thickened around 12-15 minutes. The consistency should coat the back of a spoon like a thin pudding. [Tip: The icing will thicken more as it cools.]
- Remove from the heat and add the vanilla extract, toasted pecan pieces and coconut flakes. Pour into a bowl and cool to room temperature while brownies cool.
- Frost the top of the brownies. Store in an airtight container chilled.
- Bring to room temperature, cut into squares for serving.
Notes
- Chocolate Substitution: You can use semi sweet chocolate chips or chopped Baker's German Chocolate using the same amount in the recipe. You'll likely need 6-8 ounces of German chocolate to equal the same amount. Either way, you'll yield a delicious chocolate brownie base for this recipe.
- Espresso Powder: For an even deeper chocolate flavor add one teaspoon of espresso powder to the brownie batter.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 157mg | Potassium: 152mg | Fiber: 2g | Sugar: 25g | Vitamin A: 301IU | Vitamin C: 0.05mg | Calcium: 29mg | Iron: 2mg