German chocolate brownies are not only made with German sweet chocolate, but they are topped with a rich creamy frosting made with brown sugar, cream, coconut, and pecans. This combination of textures and flavors is usually used in German Chocolate Cake, but I changed the recipe to add a special touch to brownies.
This brownie is perfect for Christmas, or it's a great addition to a cookie tray. It will also sell quickly at a bake sale. Follow the directions carefully for the best results.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2/3 cup butter
- 1/4 cup water
- 6 ounces German sweet chocolate (chopped)
- 2 teaspoons vanilla
- 4 eggs
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (melted)
- 1 cup brown sugar
- 2 cups coconut
- 1 cup pecans (chopped)
- 1/4 cup corn syrup
- 1/4 cup heavy cream
- 1 teaspoon vanilla
Preheat the oven to 350°F. Spray a 13" x 9" pan with nonstick baking spray containing flour and set aside.
In a large saucepan, combine 2/3 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, and water. Bring to a boil, stirring frequently. Remove the pan from the heat and add the chopped chocolate; stir until melted. Add 2 teaspoons vanilla and the eggs, beating well to combine.
Stir in the flour, baking powder, and salt.
Spoon into prepared pan.
Bake for 30 to 40 minutes or until brownies are just set. Set aside.
For the topping, combine 1/4 cup melted butter with 1 cup brown sugar, coconut, pecans, corn syrup, heavy cream, and 1 teaspoon vanilla in a medium bowl; mix well. Carefully drop this mixture by small spoonfuls onto the warm brownies; spread gently to cover. Turn the oven to broil.
Broil the brownies 6" from heat for 2 to 3 minutes or until the topping bubbles all over. Watch carefully, since it can burn easily. Remove the brownies from the oven and cool completely on a wire rack; cut into bars.
|Nutritional Guidelines (per serving)|