A twist on German Chocolate Cake, this chocolate brownie recipe is topped with a classic coconut pecan frosting.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 25brownies
Equipment
Saucepan
Mixing bowl
silicone spatula
9x13 baking pan
Ingredients
German Chocolate Brownies
3 ½sticksbutter
2cupscocoa powder
2cupsugardivided in half
3eggs
2tablespoonsinstant espresso powder
1tablespoonvanilla
¼cupmilk
½teaspoonlemon juice
½cupflour
½tablespoonbaking powder
½teaspoonkosher saltDiamond Crystal
German Chocolate Frosting
1cupevaporated milk
1cupbrown sugar
3eggsbeaten
1stickbutter
1teaspoonvanilla
1cuppecans
1 ½cupssweetened 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.