My German Chocolate Brownies are a rich, fudgy cocoa-infused treat. They’re topped with a rich and fudgy ganache and a sweet coconut-pecan frosting. Simply put - one bite is never enough.
The frosting needs 30 minutes to chill (minimum). I suggest making the frosting FIRST.
In a medium sized saucepan, combine butter, brown sugar, granulated sugar, egg yolks, salt, and evaporated milk. Over medium-low heat, bring the mixture to a boil.
Use a whisk or rubber spatula to scrape the bottom of the saucepan, while stirring, so that the mixtures doesn't burn or create crystals on the sides of the pan.
Continue stirring until mixture thickens into a custard-like texture (about 8-10 minutes, depending on type of saucepan, size of pan, and type of heat).
Once the mixture has thickented, remove from heat. Add in vanilla extract, chopped pecans, and shredded coconut. Stir until combined.
Chill frosting in refrigerator until ready to use, at least 30 minutes.
For the Brownies
Preheat oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper. Set it aside.
In a medium sized saucepan, melt butter over medium heat until completely melted. Remove from heat.
Add in german chocolate bar and sugar. Stir until chocolate bar is completely melted.
Add in eggs, one at a time, stirring after each addition. Stir in vanilla extract.
Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir just until mixed and no longer see any dry ingredients (do not over stir).
Pour batter into prepared baking dish. Bake for about 40 minutes. Remove from oven and cool while making ganache.
For the Ganache
In a glass microwave safe bowl, combine german chocolate bar with evaporated milk. Heat for one minute.
Stir chocolate and milk until smooth, heating an additional 30 seconds if needed.
To Assemble Brownies
Pour melted ganache over warm brownies. Spread evenly with an offset spatula.
Remove frosting from refrigerator and spread over ganache layer.
Refrigerate brownies for at least two hours, loosely covered with plastic wrap.
Notes
The frosting needs time to chill so we recommend making the frosting before the brownies.
You'll need 3 egg yolks for the frosting, save the egg whites to make meringue cookies or white cupcakes!
The brownies will be thick and fudgy. If you prefer a more cake-like (drier) brownie, bake an additional 5 minutes.
Use a plastic knife to cut brownies, for even cuts.
Store brownies in airtight container in refrigerator for up to one week.
Freeze brownies in freezer safe container for up to 3 months.