German chocolate brownies are a thing of beauty. A nice, rich brownie as a base and a creamy, “almost-frosting” top layer of sweet, coconutty deliciousness.
If you’ve never had the pleasure, please allow me to introduce you to one of my all-time favorite desserts. These border in absolutely sinful. And while you wouldn’t want to go hog wild eating them, one or two makes a very decadent dessert for special occasions.
WHAT IS GERMAN CHOCOLATE?
So just to promote facts here, there is German chocolate, and then there is the german chocolate “flavor” which began with German chocolate cake. Two very different things.
One is either a particular type of chocolate (invented by Samuel German) or specifically chocolate that is made in Germany (that is far superior to the majority of our American chocolate, btw).
The other is a very American recipe that originally got its name from a man named Samuel German (Yep, the same guy). You can read more about it in this short, but concise explanation here if you’re interested.
HOW TO MAKE GERMAN CHOCOLATE BROWNIES
German chocolate brownies are a layer of brownie with a creamy, coconut layer on top. It’s somewhere between frosting and soft butter in consistency and has coconut mixed in, as well pecans and chocolate chips, depending on your recipe. So first you’ll want to make your brownies and then you’ll want to make the topping. Then simply pour the topping over the baked brownies and chill, cut and serve.
CAN YOU FREEZE BROWNIES?
Sure can! You’ll want to wrap them well to make sure they don’t dry out in the freezer though. And I would limit their freezer time to about 2-3 months, just to be safe.
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MORE HEALTHY BROWNIE RECIPES:
GERMAN CHOCOLATE BROWNIES RECIPE:
- ¼ cup coconut flour
- ½ cup almond flour
- ⅓ cup unsweetened cocoa powder
- ½ cup coconut sugar
- ⅓ cup almond milk (unsweetened)
- 2 tbsp. coconut oil
- 4 large eggs
- 2 tsp. pure vanilla extract
- ½ cup full fat coconut milk
- 2 large egg yolks
- ½ cup coconut sugar
- 3 tbsp. coconut oil
- ½ tsp. pure vanilla extract
- ½ cup shredded coconut (unsweetened)
- ¼ cup chopped raw pecans
- ¼ cup dark chocolate chips (I used the Lily's brand)
- Preheat oven to 400 F.
- In a large mixing bowl, combine the dry ingredients, whisking to mix well.
- Add in the wet ingredients. and mix well to combine.
- Pour into a baking dish and bake for about 30 minutes.
- Remove from oven and cool.
- In a medium pot, whisk together the coconut milk, eggs, sugar and oil. Heat over medium heat, stilling nearly constantly, until the mixture thickens. (About 5-8 minutes)
- Remove from heat and stir in the vanilla, coconut and pecans. If you want the frosting chocolate colored like mine, you can add in a few chocolate chips to melt in the pot. If you want a lighter colored frosting like a traditional German chocolate brownie, don't add any chocolate chips right now. Save them for the final topping.
- Pour the topping over the brownies and cool completely for at least 2 hours or more in the fridge. Then, sprinkle on the chocolate chips, cut and serve.