German Chocolate Brownies have a coconut pecan filling topped with a rich brownie. A great treat if you’re a coconut lover.
It’s not surprising that I absolutely love these brownies since I love anything with coconut. I have a friend who is having some medical issues and thought these might cheer him up. The recipe makes a lot of very large brownies so you can cut them into small squares and everyone will still be happy. I sent some home with everyone who came by the house over the weekend. They are full of sugar, rich, but worth every calorie. You can eat them at room temperature or right out of the refrigerator. I didn’t have enough left-over to freeze, but I’m sure they would freeze well.
I didn’t use german chocolate but a very good quality of semi-sweet chocolate. I don’t think you can go wrong with whatever is your preference, the sweet coconut pecan filling is sweet enough on it’s own. If you want pretty brownies, refrigerate them before cutting. These will definitely be on my list to make again. I think Taylor will be asking for them when she comes home from college, she loved them as much as I did.
Cuisine Summer 2014Print
German Chocolate Brownies
- Category: Dessert
- 1 14 oz can sweetened condensed milk
- 3 egg yolks
- 1 teaspoon vanilla
- 1 cup sugar
- ½ cup butter
- 2 ⅔ cups sweetened coconut
- 1 ½ cups toasted and chopped pecans
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 12 ounces semi sweet or german chocolate, chopped
- 1 ¼ cups butter
- 1 cup sugar
- 4 eggs
- 1 tablespoon vanilla
- Preheat oven to 350º. Line a 9 x 13 inch pan with parchment paper.
- Filling: Whisk sweetened condensed milk, egg yolks and 1 teaspoon vanilla in a large saucepan. Add 1 cup sugar and 1/2 cup butter and melt over medium heat. Bring mixture to a boil and cook 5 minutes, stirring constantly. Stir in coconut and pecans. Refrigerate while making brownie batter.
- Brownies: Whisk together flour, baking powder and salt. Melt chocolate, 1 1/2 sticks of butter and 1 cup of sugar in microwave at 50% power for 2-3 minutes, just until mixture melts. Let cool until it is warm to the touch. Whisk in eggs and 1 tablespoon vanilla, then mix in four mixture just until combined.
- Transfer 2 cups brownie batter to prepared pan and spread to edges of pan. Drop filling by spoonfuls all over the batter and spread to even out. Top with remaining batter and spread to cover filling with offset spatula.
- Bake until a toothpick inserted in the center comes out with a few crumbs, about 30 minutes. Let cool to room temperature and refrigerate before cutting to make pretty brownies.
- Cuisine Summer 2014