Introduction:
German Chocolate Brownies with Caramel Coconut Pecan Topping are a decadent twist on the classic German chocolate cake, combining rich, fudgy brownies with a sweet and gooey topping of caramel, coconut, and toasted pecans. This indulgent dessert offers the perfect balance of textures—dense chocolate brownie base paired with a crunchy, chewy topping. Perfect for special occasions or whenever you’re craving something extra indulgent!
Inspiration Behind German Chocolate Brownies:
This dessert draws inspiration from the iconic German chocolate cake, which is known for its sweet coconut-pecan frosting. By using a brownie base instead of a traditional cake, this recipe packs even more intense chocolate flavor while preserving the classic topping that everyone loves.
Ingredients Breakdown:
- For the Brownies:
- 1 cup (2 sticks) unsalted butter: Adds richness and moisture to the brownies.
- 1 ¼ cups granulated sugar: Sweetens the brownies and gives them a crackly top.
- ¾ cup cocoa powder: Provides a rich chocolate flavor.
- 4 large eggs: Adds structure and binds the ingredients together.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
- 1 cup all-purpose flour: The base ingredient for the brownies.
- ½ teaspoon salt: Balances the sweetness and intensifies the chocolate flavor.
- For the Caramel Coconut Pecan Topping:
- 1 cup evaporated milk: Helps create a smooth, creamy texture for the topping.
- 1 cup granulated sugar: Adds sweetness to the caramel sauce.
- 3 large egg yolks: Helps thicken the topping.
- ½ cup unsalted butter: Adds richness to the caramel.
- 1 ½ cups shredded sweetened coconut: Provides a chewy, sweet texture.
- 1 cup chopped pecans: Adds crunch and nutty flavor.
- 1 teaspoon vanilla extract: Enhances the flavors in the topping.
- ¼ teaspoon salt: Balances the sweetness and enhances the flavors.
Step-by-Step Recipe:
- Prepare the Brownies:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, cocoa powder, and salt until combined.
- Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
- Fold in the flour until just combined, being careful not to overmix.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- Make the Caramel Coconut Pecan Topping:
- While the brownies are cooling, prepare the topping. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes caramel-like in texture, about 10-12 minutes. The mixture should coat the back of a spoon.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the mixture cool slightly before spreading over the brownies.
- Assemble the Brownies:
- Once the brownies are completely cool, spread the caramel coconut pecan mixture evenly over the top.
- Let the topping set for at least 30 minutes before slicing into squares.
- Serve:
- Slice the brownies into squares and enjoy. They can be served at room temperature or slightly chilled for a firmer texture.
Tips for the Perfect German Chocolate Brownies:
- Use High-Quality Cocoa: For a rich, deep chocolate flavor, opt for high-quality cocoa powder.
- Don’t Overbake: Keep an eye on the brownies to ensure they stay fudgy. A toothpick should come out with moist crumbs, not clean.
- Let the Topping Set: Allow enough time for the coconut pecan topping to set so it holds its shape when slicing.
Variations and Customizations:
- Chocolate Chips: Fold in ½ cup chocolate chips into the brownie batter for an extra gooey chocolate layer.
- Salted Caramel Drizzle: Add a drizzle of salted caramel sauce over the topping for an extra layer of indulgence.
- Toasted Coconut: Toast the shredded coconut before mixing it into the topping for a deeper flavor.
Health Considerations and Nutritional Value:
These brownies are a rich treat, but you can make small adjustments to lighten them up:
- Use Dark Chocolate: Substitute some of the cocoa with dark chocolate for a slightly healthier, antioxidant-rich option.
- Reduce Sugar: Cut back on the sugar in both the brownie batter and the topping for a less sweet but still delicious version.
FAQ:
- Can I make these brownies ahead of time?
Yes! These brownies can be made a day in advance. Store them in an airtight container at room temperature or in the refrigerator. - How do I store leftover brownies?
Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. - Can I freeze these brownies?
Yes, you can freeze the brownies for up to 3 months. Wrap them individually in plastic wrap, then store them in an airtight container or freezer bag. Thaw in the refrigerator or at room temperature before serving.
German Chocolate Brownies With Caramel Coconut Pecan Topping
German Chocolate Brownies with Caramel Coconut Pecan Topping combine rich, fudgy brownies with a decadent, sweet, and crunchy coconut-pecan layer. This indulgent dessert is perfect for special occasions or whenever you're craving something extra special!
Ingredients
Brownies:
- 4 ounces unsweetened chocolate
- 3/4 cup 1–1/2 sticks unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 –1/4 cups Gold Medal ® all-purpose flour
- 1/2 teaspoon salt
Topping:
- 1 12.25 ounce jar caramel topping
- 1 cup chopped pecans
- 1 –1/2 cups shredded coconut
- coarse sea salt for sprinkling
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray. Set aside.
- In a large microwavable bowl, melt the butter and chocolate together in 30-second intervals until melted and smooth, stirring between each interval. Let cool for a few minutes before whisking in the sugars until well combined.
- Whisk in the eggs, one at a time, until smooth. Then whisk in the vanilla.
- Add the flour and salt and stir until just combined. Spread batter evenly into prepared baking dish and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 30 minutes before adding the topping.
- For the topping, stir together the caramel, pecans and coconut in a medium bowl. Spread evenly over the brownies, then sprinkle all over with a little sea salt. Let set in the baking dish until the brownies are completely cooled. Cut into squares.