When you crave german chocolate cake, but don’t have time to make one, this easy german chocolate brownies come to the rescue. You’ll be devouring this fudgy goodness in less than an hour!
Whenever I ask Garrat what kind of cake he’d like, whether it’s his birthday, or any special occasion, german chocolate cake is always his first choice. He loves it so much. But I just never feel like making one. Full blown german chocolate cake (with the layers and all) isn’t something you make on a whim.
While I love decadent, labor-intensive recipes (hello, homemade croissants!), layered german chocolate cake will happen only once in 5 years or so!
And last year after we came back from Europe, I wanted to surprise Garrat with something special as a thank-you for a wonderful trip. I knew exactly what’ll do the trick.
THIS!! ↓ ↓ ↓
Loaded with caramelized coconut-pecan filling, these rich and fudgy brownies are nothing short of real deal, but it takes less than an hour to make.
Plus, the brownie batter comes together in just one bowl. And the pecan topping can be make in advance! Talk about win-win…
Really, this recipe is quick and easy, there isn’t much to point out. Just don’t over-mix the brownie batter after adding the flour and be careful not to over-bake it. Two sins in brownie making affair. Why? Well, because over-mixing the batter will produce dry, dense brownies (yuck!), and over-baking will also dry them out, exactly what we do NOT want. When in doubt, it’s best to underbake them. Trust me.
You see that fudgy goodness? Oh my, it’s simply the best!
Hope you’ll indulge yourself or special someone with this decadent treat. I know you won’t be disappointed.
German Chocolate Brownies
Ingredients
For brownie batter:
- ½ cup 115gr unsalted butter
- 4 oz 120gr bitter-sweet chocolate, broken into pieces
- 3/4 cup 150gr sugar
- 2 large eggs at room temperature
- 2 teaspoon pure vanilla extract
- 2/3 cup 85gr all-purpose flour
- 1 teaspoon instant espresso powder*
- ½ teaspoon baking powder
- ¼ teaspoon salt
For frosting:
- ½ cup chopped pecans
- ¼ cup 30gr sweetened coconut flakes
- 1 large egg yolk
- ¼ cup 50gr brown sugar
- 1/8 teaspoon salt
- 2 tablespoon 30gr unsalted butter, softened
- ½ cup 120ml heavy cream
- ½ teaspoon pure vanilla extract
Instructions
- To make the brownies, preheat the oven to 350°F (175°C). Line 8x8in (20x20cm) baking dish with parchment paper.
- In a medium heatproof bowl, melt the chocolate and butter over simmering water until smooth.
- Remove the melted chocolate from heat and stir in the sugar. Cool slightly.
- Add the eggs and vanilla extract and mix until well combined.
- Add the flour, espresso powder, baking powder and salt. Mix just until combined. (Be careful not to over mix the batter, or the brownies will get dry and dense.)
- Pour the batter into the prepared baking dish.
- Bake for 20 minutes and check for doneness by inserting a toothpick in to the batter somewhere between the center and the edges of the brownies. If it comes out covered with batter, bake for another 2 minutes and check again. If the toothpick comes out slightly moist with a few crumbs, then it’s ready. It should take no longer than 25 minutes. Cool completely on wire rack before removing from the pan.
- While the brownies are baking, make the frosting. Place the pecans and coconut flakes in a medium bowl and set aside.
- In a medium saucepan, whisk together egg yolk, brown sugar and salt until combined.
- Stir in butter.
- Then whisk in heavy cream and vanilla extract and cook over medium high heat for 5-7 minutes, whisking occasionally. The mixture will thicken, but it’ll still be runny.
- Pour it over the pecans and coconut flakes and mix until well combined. Cool to room temperature, then place it in a fridge to cool completely, until ready to use. At this point, the frosting will be thick and spreadable.
- Once the brownies are cooled, spread the prepared frosting on top and cut into squares.
- Refrigerate the frosted brownies, covered, for up to 3 days.
Tips & Notes:
This recipe was first published on February 23rd, 2015.
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