German Chocolate Brownies

German Chocolate Brownies

These things are dangerous! Somebody get them out of my house. But seriously, don’t. I can’t give them up, they’re just too good. I will maintain a regular diet once they are gone, until then I can’t make any promises.

Why are these things so incredibly good? Well, first off they are inspired by German chocolate cake, so how could they not be good? Second, they are perfectly fudgy and chewy (just how I like my brownies) and they have just the right level of chocolate intensity to be labeled as German chocolate. My first batch – waayyyy too intensely chocolatey. Good, but not meant for these. The sweet coconut-pecan topping that covers these adds amazing texture and just takes brownies to the next level. Once you make them this way your basic, topping free brownies may start to seem rather boring.

Ingredients

  • 3/4 cup unsalted butter, melted and cooled slightly
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1/4 + 1/8 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/4 cup + 3 Tbsp cocoa powder
  • 1 cup + 1 Tbsp all-purpose flour
  • 1/2 cup evaporated milk (full fat)
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup salted butter, diced into 4 pieces
  • 1/2 tsp vanilla extract
  • 3/4 cup sweetened, shredded coconut, toasted
  • 2/3 cup chopped pecans, toasted
Read the whole recipe on Cooking Classy