The Best German Chocolate Brownies (Easy & Extra Gooey!)
You know that feeling when you take a bite of something and instantly know it’s special? That’s exactly what happened the first time I tried German chocolate brownies.
Servings: 16
Calories: 450kcal
Ingredients
For the Brownies:
- 1 ¼ cups 125g unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 4 large eggs room temperature
- 1 ¼ cups 215g semi-sweet chocolate chips
- 2 ¼ cups 450g granulated sugar
- ½ teaspoon salt
- 1 ½ cups 190g all-purpose flour
- ¾ teaspoon baking powder
- ¼ cup 40g dark chocolate chips
- 1 teaspoon espresso powder optional
- 1 cup 226g unsalted butter, melted
For the Coconut Pecan Frosting:
- 1 cup 120g chopped pecans, toasted
- 1 teaspoon vanilla extract
- 3 egg yolks
- 8 ounces 240ml evaporated milk
- 8 tablespoons 113g salted butter
- ¾ cup 150g brown sugar (light or dark, packed)
- 1 ¾ cups 140g sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, or line it with parchment paper for easy removal later.
- In a large bowl, beat 4 eggs together with cocoa powder, salt, baking powder, espresso powder (if using), and vanilla extract until smooth and well combined.
- In a separate bowl, melt your butter in the microwave or on the stove. Once melted, stir in the sugar until fully mixed. The warm butter will help dissolve the sugar, creating a smooth texture.
- Add the butter and sugar mixture into the egg and cocoa mixture, stirring gently until fully combined.
- Sift in your flour and stir in the chocolate chips until the batter is smooth and well mixed.
- Transfer the batter to the prepared pan and smooth it out evenly. Bake for 30 to 40 minutes, checking with a toothpick. Your brownies are ready when a toothpick comes out with just a few moist crumbs!
- For a gooey center, check around 30 minutes; for firmer brownies, let them bake a little longer.
- Allow the brownies to cool in the pan on a wire rack for that perfect fudgy texture.
- Meanwhile, prepare the frosting: In a medium saucepan, combine salted butter, brown sugar, egg yolks, and evaporated milk.
- Cook over medium-low heat, whisking often, until well combined.
- Increase the heat to medium, bring it to a boil, and whisk until it thickens, about 5 minutes.
- Once thickened, remove from heat and stir in vanilla extract, toasted pecans, and shredded coconut.
- Once the brownies are completely cool, spread the coconut pecan frosting on top, slice into squares, and serve!
- Enjoy your delicious German chocolate brownies!
Notes
- Make sure your ingredients are at room temperature, cold eggs or butter can mess with the texture!
- Measure your flour carefully, too much can make them dry, too little and they might be too gooey