German Chocolate Brownies Fudgy (Print Format)

Fudgy chocolate brownies topped with coconut pecan frosting and a chocolate drizzle. Deliciously rich dessert.

# Ingredients:

→ Brownie Base

01 - 1¼ cups all-purpose flour, spooned and leveled
02 - 3 tablespoons unsweetened cocoa powder
03 - ½ teaspoon table salt
04 - 1 cup salted butter, sliced into 1 tablespoon pats
05 - 4 ounces German chocolate baking bar, chopped
06 - 1 cup light brown sugar, packed
07 - 1½ cups granulated sugar
08 - 2 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
10 - ¾ cup semi-sweet chocolate chips

→ Coconut Pecan Frosting

11 - ½ cup salted butter, sliced into 1 tablespoon pats
12 - 1 cup evaporated milk
13 - 1 cup light brown sugar, packed
14 - ¼ teaspoon table salt
15 - 3 large egg yolks, room temperature
16 - 2 teaspoons pure vanilla extract
17 - 1½ cups sweetened coconut flakes
18 - 1 cup chopped pecans
19 - ½ cup chocolate melting wafers, optional garnish

# Steps:

01 - Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper or heavy-duty aluminum foil. Leave a slight overhang to help lift the brownies out of the pan. Generously spray the parchment paper or foil with nonstick cooking spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and table salt.
03 - Add sliced butter pats and chopped German chocolate baking bar to a saucepan over medium heat. Stir until melted and combined. Remove from heat.
04 - Stir light brown sugar and granulated sugar into the melted butter and chocolate mixture until fully combined.
05 - Add eggs one at a time to the sugar mixture, stirring well after each addition. Stir in vanilla extract.
06 - Add the butter and chocolate mixture to the dry ingredients bowl. Stir until just incorporated, ensuring no flour lumps remain. Be careful not to overmix. Fold in semi-sweet chocolate chips.
07 - Spread the brownie batter evenly into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove from the oven and let cool completely.
08 - In a saucepan over medium heat, combine the butter, evaporated milk, light brown sugar, table salt, egg yolks, and vanilla extract. Stir continuously until the mixture thickens, takes on a caramel color, and reaches a smooth consistency. Remove from heat.
09 - Stir sweetened coconut flakes and chopped pecans into the frosting mixture. Continue stirring until thickened, about 3-4 minutes.
10 - Spread the prepared frosting evenly over the cooled brownie base.
11 - Melt chocolate wafers in the microwave in 30-second intervals, stirring until smooth. Use a piping bag or ziplock bag with a corner cut off to drizzle the melted chocolate over the frosting. Allow to solidify before serving.
12 - Use the parchment or foil overhang to lift the brownies out of the pan. Slice into 16 squares (4x4 grid) using a sharp knife. Serve and enjoy.

# Tips:

01 - Allow your eggs and butter to come to room temperature before using for smoother batter texture.
02 - You can make the brownie base a day ahead and prepare the frosting on the day of serving.
03 - Oven temperatures vary; keep an eye on the brownies as baking time approaches.

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