Best German Chocolate Brownies (from Scratch)
Servings: 16 Servings
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
For the Coconut Pecan Topping:
- ¾ cup evaporated milk
- ½ cup light brown sugar packed
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans
- ¼ cup chocolate chips optional (for topping)
Instructions
To Make the Brownie Base:
- Preheat the oven to 350°F (175°C). Lightly grease or line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, and whisk until smooth.½ cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Stir in the cocoa powder. Then add the flour, salt, and baking powder, and mix until just combined.½ cup unsweetened cocoa powder, 1 cup all-purpose flour, ¼ teaspoon salt, ¾ teaspoon baking powder
- Spread the batter evenly in the prepared pan, and set aside.
To Make the Coconut Pecan Topping:
- In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for 5–7 minutes or until thickened.¾ cup evaporated milk, ½ cup light brown sugar, 2 large egg yolks, ¼ cup unsalted butter
- Remove from heat and stir in the vanilla, coconut, and pecans.1 teaspoon vanilla extract, 1 cup sweetened shredded coconut, ¾ cup chopped pecans
- Gently spoon the topping over the chocolate base and spread evenly.
- Bake for 30–35 minutes or until the center is set and a toothpick inserted in the chocolate layer comes out with a few moist crumbs.
- If desired, add the chocolate chips to the top, pop the brownies back into the warm oven for a couple of minutes, and allow to melt slightly. Cool completely before slicing.¼ cup chocolate chips
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 brownie assuming the brownies are cut into 16 equal pieces. Actual calories will vary.
- If you don't have parchment paper, spray the pan with a little bit of non-stick cooking spray.
- There is no substitute for coconut but you could use walnuts in place of the pecans.
- Make sure you use evaporated milk, not sweetened condensed milk, for the topping.
- Storage: Store in an airtight container in the fridge for 5–6 days. Reheat in the microwave for 10–12 seconds to soften the topping.
- Freezing: Wrap each brownie in plastic, then place in a zip-top bag or container. Freeze up to 2 months. Thaw at room temp or microwave 10–15 seconds.
Nutrition Facts
Best German Chocolate Brownies (from Scratch)
Serving Size
1 brownie
Amount per Serving
Calories
295
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
45
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
71
mg
24
%
Sodium
96
mg
4
%
Potassium
156
mg
4
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
25
g
28
%
Protein
4
g
8
%
Vitamin A
359
IU
7
%
Vitamin C
0.3
mg
0
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
