Delicious German Chocolate Brownies
These German Chocolate Brownies bring all the scrumptious flavors of a classic German chocolate cake—think rich chocolate, toasted coconut, gooey caramel, and crunchy pecans—without the fuss of a layered cake. Indulge in a sweet treat that’s both rich and satisfying!
Why You Should Try These Brownies
- The brownie base is decadently dense and fudgy, perfect for chocolate lovers.
- A luscious, nutty, caramelized coconut topping takes these brownies to a whole new level!
- If you’re a fan of coconut, these brownies are sure to satisfy your craving! Plus, they are a lighter alternative to a full German chocolate cake.
Expert Tips for Perfect Brownies
- Line your baking pan with non-stick foil. This will make it easier to remove the brownies without them sticking.
- Toast your pecans in a skillet over medium heat until they smell fragrant. This simple step enhances their flavor.
- PRO Tip: Before measuring sticky ingredients like corn syrup, spray your measuring cups or spoons with a little non-stick cooking spray for easy release.
- Check for doneness using a toothpick. When it’s inserted into the center and comes out clean, your brownies are ready!
- PRO Tip: Chill your brownies in the refrigerator before slicing. Cold brownies cut more neatly, but let them sit at room temperature for optimal taste before serving.
How to Make German Chocolate Brownies
Making these delectable German Chocolate Brownies is a breeze! I often take them to gatherings because while they are perfect for coconut enthusiasts, my partner isn’t a fan of coconut. Here’s how to whip them up:
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with non-stick foil to prepare.
- Melt the butter and chocolate together in a bowl until smooth, then set aside to cool slightly.
- Whisk together the eggs and sugar in another bowl, then stir in the vanilla and the melted chocolate mixture. Gradually add the dry ingredients and mix until well combined.
- Pour the brownie batter into the prepared pan and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
- For the topping, combine the melted butter and brown sugar, then stir in coconut, chopped pecans, corn syrup, and cream. Spread this mixture over the cooled brownies.
- Broil on high for about 3 minutes, about 6 inches from the heat source, keeping a watchful eye to prevent burning. You’re looking for a light golden brown and bubbly topping.
Trust me, you’ll want to sample at least one before sharing. These brownies are not just tasty—they are extraordinarily delicious! I’ve taken them to several events, and they always make a big impression.
Frequently Asked Questions
What is German chocolate?
German chocolate is a uniquely rich dark chocolate named after Samuel German, who created it in 1852. It is known for its mild sweetness and smooth texture, containing more sugar than semi-sweet chocolate.
What is a good substitute for German chocolate?
If you can’t find German chocolate, semisweet chocolate is an excellent alternative and works perfectly in this recipe.
How much cacao is in German chocolate?
German chocolate typically contains about 48% cacao. For comparison, semisweet chocolate has around 60%, while bittersweet chocolate contains about 70% cacao. Milk chocolate usually has a minimum of 10% cacao.
Can I freeze these brownies?
Yes! You can freeze the brownies for up to 3 months. Just make sure to wrap them well in plastic wrap and then in foil or store them in an airtight container to prevent freezer burn.
How should I store leftover brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you prefer them to last longer, you can refrigerate them, but they may lose some of their fudgy texture.
