Rich, fudgy brownies covered in a caramelly coconut-pecan topping. If you like German Chocolate Cake, you'll love these brownies!
Prep Time45 minutesmins
Cook Time45 minutesmins
Cooling Time2 hourshrs
Total Time3 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Brownies, Coconut Pecan Brownies, German Chocolate, German Chocolate Brownies
Servings: 16brownies
Equipment
1 9x9 square cake pan
1 Medium saucepan
1 large heat-proof mixing bowl
1 heat-proof spatula
Ingredients
Brownies
3/4call-purpose flour
2Tcocoa powder
1/4tspbaking powder
1/2tspkosher salt
1tspespresso powder
1/2cbutter,softened
2Tvegetable oil
7ozunsweetened chocolate, finely chopped
1cgranulated sugar
1cbrown sugar, packed
3large eggs
1Tcold espresso or strong coffee
2tspvanilla extract
3/4cchocolate chips or chunks
German Chocolate Topping
1cevaporated milk*
1cgranulated sugar
3large egg yolks, beaten
1/2cbutter, softened
1tspvanilla extract
1 1/3ccoconut
1ctoasted pecans, chopped
Instructions
Brownies
Preheat oven to 350°F. Line a 9×9 square cake pan with parchment paper, leaving 2 ends hanging over the edge of the pan. Spray the parchment with baking spray or grease it with butter/oil and dust with flour.
In a small bowl, whisk together the flour, cocoa powder, baking powder, kosher salt, and espresso powder. Set aside.
In the top of a double boiler or in a large heatproof bowl over a pot of simmering water, melt the butter, oil, and unsweetened chocolate, stirring occasionally, until melted and uniform. Remove from heat.
Whisk in both sugars until combined, then add the eggs, whisking until glossy and smooth, about 45 seconds. Whisk in cold espresso/coffee and vanilla extract until combined. Fold in the dry ingredients and the chocolate chunks. Spread batter into the prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the pan comes out with only a few moist crumbs. Cool completely before adding the topping.
German Chocolate Topping
In a medium saucepan, combine evaporated milk, sugar, beaten egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly until thickened and beginning to boil, about 10 minutes. Remove from heat.
Stir in coconut and pecans. Refrigerate until cooled completely.
Spread all topping onto the cooled brownies. Cut, serve, and enjoy!
Notes
*Leftover evaporated milk will stay good for a week if kept in an airtight container in the refrigerator. Add it to your coffee, stir it into oatmeal, add it to creamy soups or sauces, or even use it the next time you make a box of Mac & Cheese. Or freeze it! Pour it into an ice cube tray, then add the frozen cubes to smoothies.