German Chocolate Brownies
A few years ago, I made an absolutely epic German Chocolate Cake. Truly epic. I had eaten German chocolate cake a few times prior, but never was it even remotely close to as good as that three-layer, ganache-covered masterpiece. I love the combination of chocolate with the caramelized custard, coconut and pecans. I decided that I needed a way to enjoy everything about a German chocolate cake without actually making a German chocolate cake. Yes, it’s totally worth it for special occasions, but sometimes you just need a shortcut.
These brownies are my shortcut.
I merged my favorite basic, box-mix-replica brownies with the topping from that epic cake. It’s ridiculously easy and can be thrown together in less than 2 hours. The brownie recipe requires just one bowl, and the topping requires just one saucepan and one bowl. Simple, low-maintenance, and an absolutely stellar dessert.
Even though these are brownies, I would definitely go the plate and fork route. It’s less messy and it feels fancier. Win-win. Go ahead and top them with a scoop of vanilla ice cream, too. A scoop of ice cream never hurts, right?
If you have a dad or a brother or a husband or a son or anyone celebrating Father’s Day this coming weekend that likes German chocolate cake, these brownies will totally knock their socks off.
One year ago: Triple Chocolate Scones
Two years ago: Crab Cakes with Remoulade Sauce
Three years ago: Peanut Butter and Jelly Pie Bars
Four years ago: Dark Chocolate Cupcakes with Peanut Butter Frosting
Five years ago: Irresistible Peanut Butter Cookies
Six years ago: Fresh Strawberry Tart
German Chocolate Brownies
My favorite chewy chocolate brownies topped with a fabulous German chocolate cake filling.
For the Brownies:
- ⅓ cup Dutch-processed cocoa
- ½ cup + 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter, melted
- ½ cup + 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (17½ ounces) sugar
- 1¾ cups (8¾ ounces) all-purpose flour
- ¾ teaspoon salt
For the German Chocolate Topping:
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 egg yolks
- 6 tablespoons unsalted butter, cut into small pieces
- ½ teaspoon salt
- 1 cup pecans, toasted and finely chopped
- 1⅓ cups unsweetened coconut, toasted
- Make the Brownies: 1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
- Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
- Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool to room temperature.
- Meanwhile, Make the German Chocolate Topping: Stir together the heavy cream, sugar and egg yolks in a medium saucepan. Put the butter, salt, pecans and coconut in a large bowl and set aside. Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant-read thermometer will read 170 degrees F). Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. Once cooled to room temperature, refrigerate for 1 hour.
- Spread the chilled German chocolate topping over the top of the brownies and refrigerate for an additional 1 hour.
- Using foil overhang, lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container in the refrigerator for up to 4 days.