Grandma's German Chocolate Brownies

Craving a decadent dessert that brings the iconic flavors of German chocolate cake to brownie form? This recipe blends rich, fudgy chocolate with a sweet, nutty coconut topping to deliver a dessert that feels truly special.

Whether you're looking to elevate your dessert game for a family dinner or simply treat yourself, these brownies hit the spot. You’ll love how simple they are to make and how the combination of textures keeps you coming back for more.

Photo byGLP

Ingredients

For the Brownies:

• 1/2 cup (1 stick) butter, melted
• 3/4 cup white sugar
• 1/4 cup packed dark brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

For the Topping:

• 2/3 cup evaporated milk
• 2/3 cup packed brown sugar
• 2 large egg yolks
• 5 tablespoons unsalted butter, cut into small pieces
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans
• 1 2/3 cups unsweetened shredded coconut

Instructions

1. Preheat and Prep: Preheat your oven to 350°F. Grease a 9x9-inch baking dish and line it with parchment paper, leaving some overhang for easy removal later. Grease the parchment for added ease.
2. Mix the Batter: In a large bowl, mix together the melted butter, white sugar, brown sugar, eggs, and vanilla until smooth. Sift in the cocoa powder, flour, and salt, and stir until just combined. Gently fold in the chocolate chips.
3. Bake the Brownies: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Allow the brownies to cool on a wire rack.
4. Make the Topping: While the brownies cool, prepare the topping. In a saucepan over medium heat, whisk together the evaporated milk, brown sugar, egg yolks, butter, and salt. Continue whisking as the mixture heats and thickens, about 3-4 minutes. Remove from heat and stir in the vanilla, pecans, and coconut.
5. Assemble: Once the brownies have cooled, spread the coconut-pecan topping evenly over them. Let the topping set before slicing into squares and serving.

Substitutions:

• Butter Alternatives: Use coconut oil or plant-based butter for a dairy-free version.
• Nut-Free Option: Swap out pecans for toasted oats or sunflower seeds for a similar crunch.
• Coconut-Free: If you’re not a fan of coconut, you can leave it out and double the pecans for a more nut-centric topping.

Storage Tips:

Keep any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze for up to three months. Just make sure to thaw in the fridge before serving.

These brownies deliver a perfect bite of gooey, chocolatey richness paired with a crunchy, caramelized topping. Enjoy every indulgent moment!

https://12tomatoes.com/german-chocolate-brownies/