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German Chocolate Brownies | Can't Stay Out of the Kitchen | these sensational #brownies have a thick, dense, fudgy #chocolate layer topped with #coconut #pecan icing. These are seriously addictive! #dessert

German Chocolate Brownies

Teresa Ambra
These delectable brownies are thick, dense & fudgy with a luscious coconut-pecan icing layer on top. This mouthwatering dessert is addictive and perfect for holiday baking, tailgating or potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars, Dessert
Cuisine German
Servings 16
Calories 346 kcal

Equipment

  • 1 electric mixer
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 8x12" glass baking dish
  • measuring cups
  • measuring spoons
  • 1 medium sauce pan

Ingredients
  

BROWNIES:

  • 1 cup unsalted butter melted (1 stick)
  • 1 1/4 cups cocoa
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tbsp. vanilla extract (no substitutes) (tablespoon NOT teaspoon)
  • 1/2 tsp. sea salt

COCONUT-PECAN ICING:

  • 3/4 cup half-and-half (you can also use heavy whipping cream)
  • 1/3 cup unsalted butter
  • 2 large egg yolks beaten (discard whites)
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla extract (no substitutes)
  • 1 cup coconut
  • 3/4 cup pecan chips (these are very finely diced pecans)
  • 12 pecan halves for decoration

Instructions
 

BROWNIES:

  • Melt butter.
  • Add remaining ingredients and mix with an electric mixer until ingredients are thoroughly mixed.
  • Ingredients will be thick/stiff.
  • Spread brownie mixture into a greased 8x12” glass baking dish.
  • Bake at 350 about 30-35 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely before adding icing.

COCONUT-PECAN ICING:

  • Melt butter in a medium-sized skillet over low-to-medium heat.
  • Add half-and-half and granulated sugar and stir to combine.
  • Add beaten egg yolks and continue stirring continuously with a wooden spoon until mixture thickens, about 10-15 minutes.
  • (The mixture will be at a very low boil).
  • Remove from heat.
  • Add vanilla and stir to combine.
  • Then stir in coconut and pecan chips.
  • Spread icing over top of the brownies.
  • Place whole pecan halves in a 3x4 pattern on top of the icing.
  • Press down slightly so the pecan halves will adhere to the icing.

Notes

NOTE: You must stir the icing continuously the whole 15 minutes of cooking time or the icing will stick to the pan and/or you may end up with scrambled eggs!
 
NOTE: While this recipe does not need to be refrigerated because of the ingredients, it may be easier to remove the servings from the pan if the brownies are chilled beforehand.
 
NOTE: Your oven may cook these brownies more quickly. Start checking after 25 minutes.
 
NOTE: You can also use a 9x9” square baking dish.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 346kcalCarbohydrates: 31gProtein: 4gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 91mgSodium: 81mgPotassium: 186mgFiber: 4gSugar: 20gVitamin A: 581IUVitamin C: 0.3mgCalcium: 38mgIron: 2mg
Keyword brownie, chocolate, chocolate chips, chocolate dessert, coconut, cookie, dessert
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