German Chocolate Brownies
Indulge in these rich German Chocolate Brownies, featuring a fudgy chocolate base topped with a decadent coconut-pecan frosting. Perfectly balanced between sweet and nutty, these brownies offer a luxurious twist on the classic dessert, ideal for any chocolate lover.
Equipment
- Microwave Safe Bowl
- Measuring cups and spoons
- 9×9-inch Baking Pan
Ingredients
Brownies
- 2 tbsp heavy cream
- 1 box brownie mix , plus ingredients on box
- 1 cup caramel bits
Coconut Pecan Frosting
- 1 cup chopped pecans
- 3 large egg yolks
- 1 ½ cup fresh shredded coconut
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup butter, or margarine
- 1 cup evaporated milk
Instructions
Prepare Brownies
- Bake the brownies according to the package instructions in a 9×9-inch pan.
- Allow them to cool completely.
Coconut Pecan Frosting
- In a microwave-safe bowl, heat caramel bits and heavy cream in 30-second intervals, stirring after each, until fully melted and smooth.
- Drizzle the caramel mixture over the cooled brownies and let it set.
- In a large saucepan, combine butter, egg yolks, sugar, milk, and vanilla.
- Cook over medium heat, stirring constantly, for about 10 minutes or until the mixture thickens.
- Stir in shredded coconut and chopped pecans.
- Spread the frosting evenly over the caramel layer.
- Optionally, drizzle melted chocolate and sprinkle additional pecans on top.
- Chill the brownies before slicing them into 16 squares.
Notes
- The frosting recipe yields a generous amount, so you can double the brownie mix and bake in a 9×13-inch pan to get more servings.
- Store the brownies in an airtight container at room temperature for up to 5 days.
- To freeze, wrap the uncut brownies in foil and plastic wrap, then store them in the freezer for up to 4 months.