German Chocolate Brownies
A twist on German Chocolate Cake, this chocolate brownie recipe is topped with a classic coconut pecan frosting.
Servings: 25 brownies
Calories: 354kcal
Equipment
- Saucepan
- Mixing bowl
- silicone spatula
- 9x13 baking pan
Ingredients
German Chocolate Brownies
- 3 ½ sticks butter
- 2 cups cocoa powder
- 2 cup sugar divided in half
- 3 eggs
- 2 tablespoons instant espresso powder
- 1 tablespoon vanilla
- ¼ cup milk
- ½ teaspoon lemon juice
- ½ cup flour
- ½ tablespoon baking powder
- ½ teaspoon kosher salt Diamond Crystal
German Chocolate Frosting
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 eggs beaten
- 1 stick butter
- 1 teaspoon vanilla
- 1 cup pecans
- 1 ½ cups sweetened shredded coconut
Instructions
German Chocolate Brownies
- Grease 9x13 pan and preheat oven to 350 F.
- Melt butter in a medium saucepan.
- Add the cocoa powder and sugar and stir frequently until the mixture resembles smooth melted chocolate. Remove from heat and cool for 5 minutes.
- In a mixing bowl, stir together eggs, espresso, vanilla, remaining 1 cup of sugar, milk, and lemon juice. Stir in melted chocolate mixture.
- Add flour, baking powder and salt, and mix well.
- Pour into greased pan, and spread batter around to edges. Bake at 350 F for approximately 30 minutes, until a toothpick inserted into batter comes out clean.
German Chocolate Frosting
- In a saucepan, combine all ingredients except pecans and coconut.
- Heat over low heat till the mixture becomes thick.
- Remove from heat and stir in coconut and pecans.
- Allow to cool, and then spread overtop of the brownies.
- Cut into squares and serve.
Notes
Make sure both the brownies and the topping are fully cooled before topping the brownies.
Nutrition
Calories: 354kcal | Carbohydrates: 35g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 248mg | Potassium: 223mg | Fiber: 3g | Sugar: 28g | Vitamin A: 596IU | Vitamin C: 0.3mg | Calcium: 75mg | Iron: 2mg
