Decadent German chocolate brownies

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!

German Chocolate Brownies
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!
Yield: 16 SERVINGS

Ingredients:
For brownie batter:
½ cup (115gr) unsalted butter
4oz (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

Directions:
-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.

*Instant espresso powder is not required, but it enhances the chocolate flavor without adding coffee flavor.

The post German Chocolate Brownies appeared first on Sweet & Savory by Shinee.

RELATED: Hot chocolate recipes for those cold winter nights

6 PHOTOS
Hot chocolate recipes for those cold winter nights
See Gallery
Hot chocolate recipes for those cold winter nights

Mexican Cocoa 

"One of the best things I've experienced is Mexican Hot Cocoa.  Although I have fond memories of my midwestern cup of chocolate, this has it beat by a snow covered mile!" - Today's Nest

Get the recipe here!

Lavender Hot Chocolate

"This recipe adds a decadent component of elegance by incorporating lavender into your mug, which warms your senses as well as your taste buds." - Seasonally Jane

Get the recipe here!

Pink Hot Chocolate

"Pour into mug, cozy up on the couch, & binge watch Netflix. Enjoy!" - Public Lives Secret Recipes

Get the recipe here!
 

Spiced Almond Hot Chocolate

"Made with unsweetened almond milk and dark chocolate, spiced with warm aromatics, like cinnamon, nutmeg and cardamom, this lighter hot chocolate is ideal for treating yourself frequently all winter long." - Sweet and Savory

Get the recipe here!

Mexican Hot Chocolate

"I love Mexican hot chocolate, waaay more than regular. I mean… Of course I’ll drink and enjoy the occasional good ol’ hot chocolate. But if you ask me: “Do you want regular hot chocolate ooooor MEXICAN hot chocolate?”, I will definitely pick the latter." - Olivia's Cuisine

Get the recipe here!

HIDE CAPTION
SHOW CAPTION
of
SEE ALL
BACK TO SLIDE

Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

Search another Recipe

Browse All Recipes

Ooooops! Something got goosed!