German Chocolate Brownies


For the Brownies:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the German Chocolate Topping:

1/2 cup evaporated milk
1/2 cup granulated sugar
1/4 cup unsalted butter
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut

For the Brownies:

Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter and sugar until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the brownie batter into the prepared baking pan and spread it evenly.
For the German Chocolate Topping:

In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolk.
Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
Remove the saucepan from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
Let the German chocolate topping cool for a few minutes.
Pour the topping over the brownie batter in the pan, spreading it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan and onto a cutting board.
Cut into squares and enjoy these delicious W-W German Chocolate Brownies with low points!

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