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German Chocolate Brownies

Course Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Cooling 2 hours
Servings 12

Ingredients

**For the Brownies:**

  • - 1 cup butter
  • - 14 oz bittersweet chocolate coarsely chopped
  • - 1/2 cup cocoa powder
  • - 1 cup all-purpose flour
  • - 5 large eggs
  • - 1 cup dark brown sugar
  • - 1 cup granulated sugar
  • - 1 teaspoon salt 1/2 teaspoon if using Morton
  • - 1 tablespoon vanilla extract
  • - 1 tablespoon espresso powder optional

**For the Coconut Topping:**

  • - 1 cup dark brown sugar
  • - 1 stick salted butter
  • - 3 large egg yolks
  • - 3/4 cup evaporated milk
  • - 2 tablespoons vanilla bean paste or 2 teaspoons vanilla extract
  • - 1/2 teaspoon salt Diamond kosher; use half if Morton
  • - 2 cups shredded sweetened coconut

**For the Chocolate Drizzle:**

  • - 1/3 cup chocolate chips
  • - 1 tablespoon coconut oil or butter

Instructions

**Preheat the Oven:** Preheat to 350°F. Butter and line a 9-by-13-inch metal baking dish with parchment paper.

    **Make the Brownie Batter:**

    • - In a small saucepan, melt the butter over low heat. Remove from heat and add the chocolate. If the butter doesn’t fully melt the chocolate, return the pan to low heat for 10 seconds and stir until melted. Set aside to cool.
    • - Sift the flour, cocoa powder, and espresso powder into a small mixing bowl. Set aside.
    • - In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer with a whisk attachment (or hand mixer), beat on high speed until the mixture thickens, turns pale, and falls from the beater in wide ribbons that slowly dissolve on the surface, about 4-5 minutes.
    • - Fold the cooled chocolate mixture into the egg mixture using a rubber spatula.
    • - Add the flour mixture and fold in quickly but gently to avoid deflating the eggs.

    **Bake the Brownies:**

    • - Pour the batter into the prepared dish and smooth the top with a spatula.
    • - Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack before adding the topping.

    **Make the Coconut Topping:**

    • - In a medium saucepan over medium heat, combine the brown sugar, butter, egg yolks, and evaporated milk. Stir together and bring to a gentle boil. Continue stirring for a few minutes until the mixture thickens. Remove from heat and add vanilla and coconut.
    • - Spread the topping over the cooled brownies.

    **Add the Chocolate Drizzle:**

    • - Melt the chocolate and coconut oil together, then drizzle over the top of the brownies. Let the brownies set for 1-2 hours before cutting into squares. Enjoy!