German Chocolate Brownies Recipe

👩‍🍳 How to Make German Chocolate Brownies

🔹 Step 1: Prepare the Brownie Base

  1. Preheat your oven to 350°F (175°C).

  2. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.

  3. In a large microwave-safe bowl, melt the butter.

  4. Whisk in both sugars until well combined.

  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

  6. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.

  7. Gradually fold the dry ingredients into the wet ingredients until just combined (don’t overmix).

  8. Spread the batter evenly in the prepared pan.

🔹 Step 2: Make the Coconut-Pecan Topping

  1. In a medium saucepan, combine evaporated milk, sugar, and egg yolks.

  2. Add butter and cook over medium heat, stirring constantly.

  3. Continue cooking for 10–12 minutes, until the mixture thickens and coats the back of a spoon.

  4. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.

🔹 Step 3: Bake & Assemble

  1. Bake the brownie base for 20–25 minutes, or until a toothpick comes out with a few moist crumbs.

  2. Remove from oven and immediately spread the warm topping evenly over the brownies.

  3. Return to the oven and bake for an additional 10–15 minutes, until the topping is golden and set.

  4. Let cool completely before slicing.

🍽 Tips for Success

  • Use room-temperature eggs for smoother batter.

  • Toast your pecans beforehand to deepen their flavor.

  • Constantly stir the topping while cooking to avoid scrambled eggs.

  • Refrigerate the brownies before slicing for cleaner edges.

⏱️ Storage & Yield

  • Yield: About 24 brownies (cut into a 6×4 grid)

  • Storage:

    • Room temperature (covered): up to 5 days

    • Freezer: up to 3 months (wrap tightly)

❓ FAQ

Can I make these ahead of time?
Yes! These brownies taste even better the next day. Store covered at room temperature overnight to enhance flavor and texture.

What kind of cocoa powder should I use?
For a deep, rich flavor, use Dutch-processed cocoa. For a slightly tangier, more classic brownie flavor, go with natural cocoa powder.

Can I double the recipe?
Absolutely! Use two 9×13 pans or a larger sheet pan, and adjust baking time as needed.

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