German Chocolate Brownies

If you are a brownie and a german chocolate cake fan, these brownies with coconut topping are the perfect mix of both. The base of the bars is a chewy, fudgy, crinkle top brownie. After baking the brownies are topped with a sticky, caramel, coconut topping that takes them to the next level. We then add a little chocolate drizzle, for the best german chocolate brownies.

German Chocolate Brownie Steps:

Brownies: The brownies in this recipe are rich, fudgy, and intensely chocolatey. They are made by melting butter and chocolate together, then combining them with eggs, sugars, vanilla, and dry ingredients to create a thick, chocolatey batter. The batter is poured into a lined baking dish and baked until the top is slightly cracked and the center is soft to the touch. The result is a perfect balance between a crispy top and a moist, gooey interior, making these brownies truly our favorite.

Sticky Caramel Topping: The sticky caramel topping is a coconut-y, sweet, and gooey. It adds an extra layer of deliciousness to the brownies. It’s made by combining brown sugar, sugar, butter, egg yolk, evaporated milk, and vanilla in a saucepan and bringing it to a gentle boil. The mixture thickens as it cooks, creating a sticky caramel sauce that’s rich in flavor and coats the brownies with a delicious sweetness. The addition of shredded coconut adds a chewy texture and flavor to the brownies. 

Melted Chocolate Drizzle: The melted chocolate drizzle is the final touch that adds a finishing touch to the brownies. It’s made by melting chocolate and coconut oil together, creating a smooth and glossy mixture that’s perfect for drizzling over the top of the brownies. This step is optional but only takes two ingredients and a few minutes.

Tips for the Perfect Coconut Brownies:

1. Use high-quality chocolate: Since chocolate is the main ingredient in these brownies (there is almost a pound of it), using high-quality chocolate will make a noticeable difference in the flavor and texture of the final product. Opt for semisweet, bittersweet, or dark chocolate with at least 60% cocoa content for the best results.
2. Don’t overmix the batter: When incorporating the dry ingredients into the egg-chocolate mixture, be careful not to overmix. Overmixing can lead to a tough texture in the brownies. Use a rubber spatula and fold in the dry ingredients gently until just combined.
3. Line the baking dish with parchment paper: Lining the baking dish with parchment paper makes it easier to remove the brownies from the pan and prevents them from sticking to the bottom. It also makes for easier cleanup!
4. Shredded, sweetened coconut: For the best flavor and texture, use shredded, sweetened coconut. These coconut flakes are a little softer and chewier. They product the best result for the topping.
5. Drizzle with chocolate: For the chocolate drizzle pattern, we drizzle melted chocolate mixed with a little coconut oil over the top of the brownies after they’ve cooled. This adds an extra chocolate (because more chocolate is always a good idea…) and enhances the overall appearance.
6. Allow to cool completely: To achieve the perfect texture, allow the brownies to cool completely in the pan before cutting them into squares. We know it is painful but they taste better once they have had a chance to set up.

FAQs:

German Chocolate Brownies Recipe

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German Chocolate Brownies

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Cooling 2 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 12

Ingredients

• 1 cup butter
• 14 ounces bittersweet chocolate coarsely chopped
• 1/2 cup cocoa powder
• 1 cup all-purpose flour
• 5 large eggs
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 1 teaspoon salt 1/2 if morton
• 1 tablespoon vanilla
• 1 tablespoon espresso powder optional

Coconut Topping:

• 1 cup dark brown sugar
• 1 stick salted butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 2 tablespoons vanilla bean paste or 2 teaspoons vanilla extract
• ½ teaspoon salt diamond kosher use half if Morton
• 2 cups shredded sweetened coconut

Chocolate drizzle:

• 1/3 cup chocolate chips
• 1 tablespoon coconut oil butter can be replaced

Instructions

• Preheat the oven to 350F.
• Butter and line a 9-by-13-inch metal baking dish with parchment paper
• In a small saucepan, melt the butter over low heat.
• Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
• Set chocolate mixture aside to cool.
• Sift the flour, espresso powder and cocoa powder into a small mixing bowl. Set aside.
• In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
  
• Using a rubber spatula, fold the cooled chocolate into the egg mixture.
• Add the flour, cocoa powder, and espresso powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
• Pour the batter into the prepared dish and smooth the top with a spatula.
  
• Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
• Let cool completely on a wire rack before topping

Sticky coconut topping:

• In a medium size saucepan over medium heat, add the brown sugar, sugar, butter, egg yolk, and evaporated milk into a pan. Stir together and bring to a gentle boil. Stir for a few minutes until the mixture begins to thicken. Remove the mixture from the heat and add vanilla and coconut.
• Layer over the cooled brownies.
  

Chocolate Drizzle:

• Optional: melt together the chocolate and coconut oil and drizzle over top. Let the brownies set up for ~1-2 hours before cutting