German chocolate brownies with coconut are a three layer treat where you get all the delicious flavors of a German Chocolate cake in bar form. The pecan coconut filling is nestled between rich brownie layers. A great treat if you're a coconut lover and want to take your chocolate to the next level.
Preheat oven to 350º. Line a 9 x 13 inch pan with parchment paper.
Whisk sweetened condensed milk, egg yolks and 1 teaspoon vanilla in a large saucepan. Add 1 cup sugar and ½ cup butter and melt over medium heat. Bring mixture to a boil and cook 5 minutes, stirring constantly until it is slightly thickened. Stir in coconut and pecans. Refrigerate while making brownie batter.
Whisk together flour, baking powder and salt. Melt chocolate, 1 ½ 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 flour 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.
Barbara's Notes + Tips
Don't over mix the brownie batter once you have added the flour.
Make sure the coconut layer is thick before removing from the stove, you don't want a runny frosting layer.
You can use semi-sweet chocolate instead of German chocolate.