These brownies stay fudgy and moist due to the combination of melted chocolate and cocoa powder, while the coconut-pecan frosting adds a classic German chocolate cake flavor.
Equipment
8 x 8 in (20 x 20 cm) baking pan
parchment paper
mixing bowls
saucepan
whisk
rubber spatula
cooling rack
How to make it
Preheat your oven to 350°F (175°C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving an overhang on the sides.
In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth.
Whisk in the granulated sugar, brown sugar, eggs, and vanilla until well combined.
Sift in the flour, cocoa powder, and salt, then fold until just combined.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 30-35 minutes or until the edges are set and the center has a slight jiggle.
While the brownies bake, make the frosting: In a saucepan, combine sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
Remove from heat and stir in vanilla, coconut, and pecans. Let it cool until thickened further.
Once the brownies are out of the oven, let them cool slightly before spreading the frosting over the top.
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.
Enjoy these rich and fudgy German Chocolate Brownies with family and friends, every bite is worth it!
How you'll know it's ready
The brownies will have set edges with a slight jiggle in the center, and a toothpick inserted will come out with moist crumbs.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and begin checking for readiness a few minutes early, as the fan may bake them faster. Rest assured, the written temperature is perfect for standard ovens.
Frosting, filling & glaze notes
The frosting should be thick enough to hold its shape when spread over the cooled brownies, with a sticky, glossy finish.
Troubleshooting
If the brownies are too dry, check your oven temperature with a thermometer.
If the frosting is too runny, cook it a bit longer to thicken.
If the frosting is too thick, add a splash of milk to loosen it up.
If the brownies crumble when cutting, ensure they are completely cool before slicing.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make ahead
The brownies can be made a day ahead and stored in the fridge. Frost them the day you plan to serve for best results.
Variations
Add a teaspoon of instant espresso powder to the brownie batter for a mocha twist.
Swap pecans for walnuts in the frosting for a different nutty flavor.
Drizzle melted chocolate over the frosting for extra decadence.
Frequently asked questions
Can I use a different size pan?
You can use a 9 x 9 in (23 x 23 cm) pan, but the brownies will be thinner and may bake faster.
How can I tell if the frosting is ready?
The frosting is ready when it thickly coats the back of a spoon and holds its shape.
Can I freeze these brownies?
Yes, freeze unfrosted brownies wrapped in plastic wrap and foil for up to 3 months.
What can I substitute for evaporated milk?
You can use half-and-half or heavy cream as a substitute for evaporated milk.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
