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German Chocolate Brownies » Simple and Healthy Recipe! ✅

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These German Chocolate Brownies are enhanced with toasted pecans and a creamy coconut glaze. A chewy, chewy, greedy dessert!

A TWIST ON A CLASSIC BROWNIE RECIPE

I am super obsessed with German chocolate. These German Chocolate Brownies are absolutely irresistible. With a chocolate brownie base and a coconut topping, these are delicious. These are just my new favorite way to make brownies! These homemade brownies are so much easier to make than you think, and they are so worth it. If you want to take your brownies to the next level, you need to try this German Chocolate Brownie recipe!

FREQUENT QUESTIONS:

What if I can’t find German chocolate?

If you can’t find German chocolate, you can substitute semi-sweet or sugar-free chocolate bars.

Should I toast the coconut and walnuts?

This really adds a depth of flavor to the topping, but it’s not absolutely necessary.

Does the filling harden?

No. It will stay nice and sticky, so you’ll have a gooey feel to every bite.

Should I sprinkle them with more chocolate?

This is absolutely optional, but I always say you can never have too much chocolate!

What is the consistency of the brownies?

The brownies themselves are moist and melted rather than cake-shaped.

Can I use canned brownie mix?

Yes. If you don’t want to make homemade brownies, you can use brownie mix but you won’t get the same German chocolate taste.

How do I store leftovers?

These can be stored in an airtight container where they keep at room temperature for up to 3 days or in the refrigerator for up to 1 week. They can also be frozen. Cut them up and wrap them in cling film and then place them in a freezer container where they will keep for up to 3 months. To Thaw: Remove in the refrigerator or on the counter overnight.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • salted butter
  • german chocolate bar
  • granulated sugar
  • egg
  • vanilla extract
  • Salt
  • all-purpose flour
  • evaporated milk
  • egg yolks
  • roasted coconut
  • toasted walnuts
  • dark chocolate waffles to decorate, optional

HOW TO MAKE GERMAN CHOCOLATE BROWNIES:

Preheat oven to 350°F. Line a 9×13 pan with parchment paper and spray with cooking spray, set aside. Place the cut butter in a large pot or dutch oven, begin to melt the butter over medium-low heat. Break the chocolate bar into squares and add them to the pot.

Stirring occasionally, melt chocolate with butter until mixture is smooth.

Turn off the heat and add the sugar until the mixture is smooth.

Add the eggs one at a time and beat well before adding the next.

Combine the vanilla extract and salt.

Add the flour.

Mix until fully combined with no dry patches.

Pour into prepared pan. Cook for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.

Place on a wire rack to cool completely.

When the brownies are cool, prepare the garnish. In a saucepan put the sugar, evaporated milk, butter and egg yolks. Put on medium-low heat and mix. Stir occasionally until butter has melted. Bring the mixture to a boil, stirring occasionally so it doesn’t stick to the bottom. When it starts to boil and thickens a bit, remove from heat (about 12 minutes).

Add the coconut, walnuts, and vanilla extract. Stir to combine. Keep stirring until thickened and spreadable (about 5 minutes).

Pour the glaze over the brownies and level. Let it cool down completely.

Cut into bars and sprinkle with melted chocolate, serve immediately if needed.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

german chocolate brownies

These German Chocolate Brownies are enhanced with toasted pecans and a creamy coconut glaze. A chewy, chewy, greedy dessert! # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Dessert Cuisine: American Keyword: German Chocolate Brownie Recipe, German Chocolate Brownies Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 15 Calories: 530 kcal

  • 1 cup (2 sticks) salted butter, cut into tablespoons
  • 4 oz German chocolate bar
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon of salt
  • 1 cup all-purpose flour, sifted

For the filling:

  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • ½ cup (1 stick) salted butter, cut into tablespoons
  • 3 large egg yolks
  • 1 ½ cup toasted coconut
  • 1 cup chopped toasted pecans
  • 2 teaspoons vanilla extract
  • Melted chocolate waffles, to decorate (optional)

# wprm-toggle-switch-1000591312 input: checked + .wprm-toggle-switch-slider { background-color: # 5badc0!important; } Cooking mode Prevents the screen from dimming

  • Preheat oven to 350°F. Line a 9×13-inch baking sheet with parchment paper and spray with nonstick cooking spray, set aside.
  • Put the cut butter in a large pot. Begin melting the butter over medium-low heat. Break the chocolate bar into squares and add them to the pot.
  • Stirring occasionally, melt chocolate with butter until mixture is smooth.
  • Turn off the heat and add the sugar until the mixture is smooth.
  • Add the eggs one at a time and beat well before adding the next.
  • Combine the vanilla extract and salt.
  • Add the flour.
  • Mix until fully combined with no dry patches.
  • Pour into prepared pan. Cook for 35-38 minutes until a toothpick inserted into the center comes out mostly clean.
  • Place on a wire rack to cool completely.
  • When the brownies are cool, prepare the garnish. In a saucepan put the sugar, evaporated milk, butter and egg yolks.
  • Put on medium-low heat and mix. Stir occasionally until butter has melted.
  • Bring the mixture to a boil, stirring occasionally so that nothing sticks to the bottom. When it starts to boil and thickens a bit, remove from heat (about 12 minutes).
  • Add the coconut, walnuts, and vanilla extract. Stir to combine. Keep stirring until thickened and spreadable (about 5 minutes).
  • Pour the glaze over the brownies and level. Let it cool down completely.
  • Cut into bars and sprinkle with melted chocolate, serve immediately if needed.
  • You can use a brownie mix for this recipe.
  • You can choose not to toast the coconut or the nuts.
  • A can of icing can also be used.
  • It is possible to substitute it with another chocolate, see above how to do it.
  • These can be frozen, see above how to do this.

Calories: 530kcal | Carbs: 56g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated fat: 3g | Monounsaturated fat: 10g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 286mg | Potassium: 209mg | Fiber: 3g | Sugar: 46g | Vitamin A: 727IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 2 mg Nutritional Disclaimer

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  • chocolate cream cake

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