Serves 16
40 min
Fudgy German Chocolate Brownie Bars
Recipe GLPR5cd2979177dc33
Rich, fudgy brownie bars topped with a creamy German chocolate frosting made with pecans and coconut. These decadent treats feature a dense chocolate base layer with a silky caramel-like topping studded with nuts and coconut flakes.
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Ingredients
10 tablespoons unsalted butter, melted
1¼ cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup all-purpose flour
¾ cup unsweetened cocoa powder, spooned and leveled
¼ teaspoon salt
⅔ cup evaporated milk
⅔ cup packed brown sugar
2 large egg yolks
5 tablespoons unsalted butter, cut into pieces
⅛ teaspoon salt
1 teaspoon pure vanilla extract
⅔ cup finely chopped pecans
1⅔ cups sweetened shredded coconut
Directions
Preheat your oven to 350°F and position the rack in the center.
Line an 8x8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal after baking.
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk vigorously until the mixture becomes smooth and well blended.
Add the 2 large eggs and 2 teaspoons vanilla extract to the butter-sugar mixture along with 1 tablespoon of water. Whisk until all ingredients are fully incorporated and the batter is smooth.
Sift together the flour, cocoa powder, and ¼ teaspoon salt into the wet mixture. Gently fold and mix until all dry ingredients are evenly distributed throughout the batter with no streaks of flour visible.
Pour the thick brownie batter into the prepared pan and spread it evenly to the corners using a spatula or the back of a spoon.
Bake the brownie layer for 20–22 minutes, until the edges look set but the center still jiggles slightly when gently shaken. A toothpick inserted into the center should emerge with a few moist crumbs, not completely wet.
While the brownie bakes, prepare the German chocolate topping. In a medium saucepan, combine the evaporated milk, packed brown sugar, 2 egg yolks, 5 tablespoons butter pieces, and ⅛ teaspoon salt.
Place the saucepan over medium-low heat. Whisk constantly as the mixture heats, until it reaches a simmer. Continue whisking for about 3 minutes after simmering begins, until the sugar completely dissolves and the mixture thickens enough to coat the back of a spoon.
Remove the topping from heat and stir in the 1 teaspoon vanilla extract, chopped pecans, and shredded coconut until evenly distributed.
Remove the baked brownie layer from the oven and immediately spread the warm coconut-pecan topping evenly over the entire surface. Allow it to cool and set for at least 30 minutes at room temperature.
Using a sharp knife, cut the cooled bars into 16 equal squares. Serve at room temperature or chilled, as preferred.
